Serves 4
Directions
- 1Combine diced chicken breast with an egg, minced garlic, minced ginger, white pepper, and salt, then mix.
- 2Coat chicken with potato starch.
- 3Spray the chicken generously with cooking oil.
- 4Air fry at 200°C/400°F for 14-18 minutes, flipping halfway, OR oven bake at 190°C/375°F for 18-22 minutes, flipping halfway.
- 5For the Korean glaze, add soy sauce and water to a pan on medium heat.
- 6Add natural sweetener, minced garlic, minced ginger, chilli paste, and potato starch mixed with water.
- 7Add chilli flakes.
- 8Add cooked chicken and mix until fully coated.
- 9For the mac and cheese, add fat-free evaporated milk to a pan.
- 10Add smoked paprika, chicken stock powder, light cream cheese, and light cheddar cheese.
- 11Mix on low heat until melted.
- 12Cook macaroni.
- 13Add cooked and drained pasta to the cheese sauce and mix until creamy.
- 14Divide everything into four equal servings.
Ingredients
- 700 g Diced Skinless & Boneless Chicken Breast (raw weight)
- 1 Egg
- 10 g Minced Garlic
- 10 g Minced Ginger
- 0.5 Tsp White Pepper
- 1 Tsp Salt
- 150 g Potato Starch
- Light Cooking Oil Spray
- 90 ml Salt Reduced Soy Sauce
- 90 ml Water
- 20 g Natural Sweetener
- 10 g Minced Garlic
- 10 g Minced Ginger
- 2 Tsp Gochujang Chilli Paste
- 1 Tsp Potato Starch or Corn Starch Mixed With Water
- 1 Tsp Chilli Flakes
- 340 ml Fat Free Evaporated Milk
- 1 Tsp Smoked Paprika
- 1 Tsp Chicken Stock Powder
- 80 g Light Cream Cheese
- 100 g Light Grated Cheddar Cheese
- 320 g Macaroni/Elbow Pasta (dry weight)
Equipment
panair fryeroven
Tips
- When reheating, add a drop of milk in the mac & cheese beforehand to make it creamy again.
- Reheat the chicken with the mac & cheese or preferably separately in the air fryer / oven for a few minutes for maximum crispiness.
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