Serves 4
Directions
- 1Grab your diced chicken breast, add an egg with garlic, ginger, pepper, and salt, and mix it together.
- 2Add potato starch into a separate bowl.
- 3Coat all of the chicken evenly.
- 4Spray them generously with cooking oil.
- 5Air fry at 200°C/400°F for 14-18 minutes (flip halfway), or oven bake at 190°C/375°F for 18-22 minutes (flip halfway) until golden brown and crispy.
- 6For the Korean glaze, to a pan on medium heat, add equal parts soy sauce and water, followed by natural sweetener, more garlic, ginger, and chili paste.
- 7Add some potato starch mixed with water to help the sauce thicken.
- 8Add some chili flakes with the cooked crispy chicken and mix well until the chicken is fully coated.
- 9Now to a pan, add fat-free evaporated milk with some paprika, chicken stock powder, light cream cheese, and light cheddar cheese.
- 10Mix and let it melt while you cook your pasta.
- 11Once the sauce is smooth and creamy, add your cooked and drained pasta.
- 12Mix it together until it sounds like something you've heard before.
- 13Divide everything into four equal servings and enjoy.
Ingredients
- 700 g Diced Skinless & Boneless Chicken Breast
- 1 Egg
- 10 g Minced Garlic
- 10 g Minced Ginger
- 0.5 Tsp White Pepper
- 1 Tsp Salt
- 150 g Potato Starch
- 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
- 3 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
Equipment
bowlpanair fryerovenpot
Tips
- When reheating, add a drop of milk to 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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