Serves 4
Directions
- 1Dice the 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.
- 4Add 40g of cornflour and the marinated chicken breast to a large container.
- 5Seal the lid and shake well until the chicken is fully coated.
- 6Set the coated chicken on a rack and give it a spray.
- 7Oven bake at 210°C for 10-14 minutes or air fry at 200°C for 10-12 minutes.
- 8For the Korean glaze, add 60ml soy sauce, 80ml water, 2 tbsp low cal ketchup, 3 tbsp gochujang chilli paste, 2 tbsp rice vinegar, 2 tbsp honey, and 30g brown stevia to a pan.
- 9Stir the glaze until it thickens.
- 10Add the crispy popcorn chicken to the thickened glaze.
- 11Toss the chicken and glaze together until fully coated.
- 12Divide the Korean popcorn chicken into four equal servings along with sticky rice, and garnish with chopped green onions and sesame seeds.
Ingredients
- 800 g chicken breast
- 1 tbsp black pepper
- 20 ml soy sauce
- 1 egg
- 40 g cornflour
- 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
- salt
- chopped green onions
- sesame seeds
Equipment
containerpanmicrowave
Tips
- Store for up to 5 days in the fridge.
- To reheat, add a tsp of water and microwave for 3 minutes partially covered; once heated through, mix well and enjoy.
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