1To your diced chicken breast, add white pepper, garlic and onion powder, diced garlic, ginger, soy sauce, one egg, a tiny bit of black pepper and mix it all together.
2To your diced chicken breast, add white pepper, garlic and onion powder, diced garlic, ginger, soy sauce, one egg, a tiny bit of black pepper and mix it all together.
3To your diced chicken breast, add white pepper, garlic and onion powder, diced garlic, ginger, soy sauce, one egg, a tiny bit of black pepper and mix it all together.
4In a bowl add potato starch and coat every piece of chicken evenly.
5In a bowl add potato starch and coat every piece of chicken evenly.
6In a bowl add potato starch and coat every piece of chicken evenly.
7Spray the coated chicken generously with light cooking oil spray.
8Spray the coated chicken generously with light cooking oil spray.
9Spray the coated chicken generously with light cooking oil spray.
10Air fry or oven bake with the settings on screen until golden brown and crispy.
11Air fry or oven bake with the settings on screen until golden brown and crispy.
12Air fry or oven bake with the settings on screen until golden brown and crispy.
13For the Korean glaze, to a pan on low heat, add equal parts soy sauce and water, chili paste, natural sweetener, more garlic, ginger, a drizzle of honey with some white vinegar and cornflour mixed with water to help it thicken.
14For the Korean glaze, to a pan on low heat, add equal parts soy sauce and water, chili paste, natural sweetener, more garlic, ginger, a drizzle of honey with some white vinegar and cornflour mixed with water to help it thicken.
15For the Korean glaze, to a pan on low heat, add equal parts soy sauce and water, chili paste, natural sweetener, more garlic, ginger, a drizzle of honey with some white vinegar and cornflour mixed with water to help it thicken.
16Mix the sauce together until it's nice and sweet and thick.
17Mix the sauce together until it's nice and sweet and thick.
18Mix the sauce together until it's nice and sweet and thick.
19Add the chicken back into the sauce and mix it well to coat it completely.
20Add the chicken back into the sauce and mix it well to coat it completely.
21Add the chicken back into the sauce and mix it well to coat it completely.
22Divide into four equal servings with white rice or your choice of sides and toppings and enjoy.
23Divide into four equal servings with white rice or your choice of sides and toppings and enjoy.
24Divide into four equal servings with white rice or your choice of sides and toppings and enjoy.
Ingredients
720 g Skinless & Boneless Diced Chicken Breast
720 g Skinless & Boneless Diced Chicken Breast
720 g Skinless & Boneless Diced Chicken Breast
0.5 Tsp White Pepper
0.5 Tsp White Pepper
0.5 Tsp White Pepper
0.5 Tsp Black Pepper
0.5 Tsp Black Pepper
0.5 Tsp Black Pepper
1 Tsp Garlic Powder
1 Tsp Garlic Powder
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Onion Powder
1 Tsp Onion Powder
10 g Minced Garlic
10 g Minced Garlic
10 g Minced Garlic
10 g Minced Ginger
10 g Minced Ginger
10 g Minced Ginger
50 ml Soy Sauce (Kikkomans Low Sodium Soy Sauce)
50 ml Soy Sauce (Kikkomans Low Sodium Soy Sauce)
50 ml Soy Sauce (Kikkomans Low Sodium Soy Sauce)
1 Egg
1 Egg
1 Egg
165 g Potato Starch (Tung Chung Potato Starch)
165 g Potato Starch (Tung Chung Potato Starch)
165 g Potato Starch (Tung Chung Potato Starch)
640 g Cooked White Rice
640 g Cooked White Rice
640 g Cooked White Rice
Black & White Sesame Seeds
Black & White Sesame Seeds
Black & White Sesame Seeds
Chopped Spring Onion
Chopped Spring Onion
Chopped Spring Onion
100 ml Soy Sauce (Kikkomans Low Sodium Soy Sauce)
100 ml Soy Sauce (Kikkomans Low Sodium Soy Sauce)
100 ml Soy Sauce (Kikkomans Low Sodium Soy Sauce)
100 ml Water
100 ml Water
100 ml Water
2 - 3 Tsp Gochujang Paste / Chilli Paste
2 - 3 Tsp Gochujang Paste / Chilli Paste
2 - 3 Tsp Gochujang Paste / Chilli Paste
20 g Natural Sweetener (Natvia Natural Brown Sweetener)
20 g Natural Sweetener (Natvia Natural Brown Sweetener)
20 g Natural Sweetener (Natvia Natural Brown Sweetener)