Serves 4
Directions
- 1Dice your chicken breast into cubes.
- 2Add black pepper, soy sauce, and one egg to the diced chicken.
- 3Mix well with your hands until the chicken is fully coated.
- 4To a large container, add cornflour and your diced chicken breast.
- 5Seal the lid and shake well until the chicken is fully coated.
- 6Set the coated chicken on a rack, give it a spray.
- 7Bake in the oven at 220°C for 15-18 minutes or air fry at 200°C for 10-12 minutes.
- 8For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan.
- 9Stir the glaze until it thickens.
- 10Add your crispy popcorn chicken to the glaze and toss it together to fully coat.
- 11Cook the sticky rice according to instructions, then allow to cool for 10 minutes.
- 12Add 3 tbsp of rice vinegar, a tbsp of sweetener and salt to taste to the sticky rice and mix again.
- 13Divide the popcorn chicken and sticky rice into four equal servings.
Ingredients
- 800 g chicken breast
- 1 tbsp black pepper
- 20 ml soy sauce
- 1 egg
- 40 g cornflour/cornstarch
- 60 ml soy sauce
- 80 ml water
- 2 tbsp low cal ketchup
- 3 tbsp gochujang paste
- 2 tbsp rice vinegar
- 2 tbsp honey
- 30 g brown stevia
- 200 g uncooked sticky rice
- 3 tbsp rice vinegar
- 1 tbsp sweetener
- to taste salt
- chopped green onions
- sesame seeds
Equipment
large containerrackair fryeroven
Tips
- Store for up to 5 days in the fridge.
- To reheat, add a tsp of water and microwave for 3 minutes partially covered, mix well once heated.
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