Serves 4
Directions
- 1Dice the chicken breast into cubes.
- 2Add soy sauce, paprika, garlic powder, salt & pepper, and one egg to the diced chicken breast.
- 3Mix well until fully coated.
- 4In a large container, add cornflour.
- 5Add your diced chicken breast to the cornflour.
- 6Seal the lid and shake it well until the chicken is fully coated.
- 7Set the coated chicken on a rack.
- 8Give it a spray.
- 9Oven bake at 220°C for 15-18 minutes or air fry at 200°C for 10-12 minutes.
- 10For the glaze, in a pan, add sweet chilli, light soy sauce, water, chopped garlic and ginger, rice vinegar, and a squeeze of lime juice.
- 11Simmer until the sauce thickens.
- 12Add your crispy popcorn chicken.
- 13Mix to coat.
- 14Divide it up into four equal servings along with your sticky rice and garnish with sesame seeds.
Ingredients
- 800 g chicken breast
- 2 tbsp soy sauce
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt & pepper
- 1 egg
- 40 g cornflour
- 90 ml sweet chilli
- 60 ml soy sauce
- 80 ml water
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 1 tbsp rice vinegar
- 0.5 lime juice
Equipment
glass containerrackpan
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