Serves 4
Directions
- 1Grab your diced chicken breast.
- 2Add soy sauce.
- 3Add white and black pepper.
- 4Add minced garlic.
- 5Add minced ginger.
- 6Mix the chicken with the seasonings.
- 7In a bowl, add potato starch.
- 8Coat each piece of chicken evenly with potato starch.
- 9Spray the coated chicken with light cooking oil spray.
- 10Air 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.
- 11To a pan on low heat, add light butter.
- 12Add diced garlic.
- 13Add soy sauce and water.
- 14Add brown sugar stevia.
- 15Add red chilli flakes (optional).
- 16Add cornstarch mixed with water to help thicken the sauce.
- 17Add your choice of honey.
- 18Mix and simmer until the sauce is thick.
- 19Add the crispy chicken back into the sauce and mix well to coat the chicken completely.
- 20Divide into 4 equal servings with 175g of rice or your choice of sides and toppings.
Ingredients
- 700 g diced chicken breast
- 30 ml soy sauce
- 1 tsp white pepper
- 1 tsp black pepper
- 5 g minced garlic
- 5 g minced ginger
- 100 g potato starch
- 35 g light butter
- 4 diced garlic cloves
- 75 ml soy sauce
- 75 ml water
- 30 g brown sugar stevia
- red chilli flakes
- 1 tsp cornstarch mixed with water
- 45 g honey
- 700 g cooked white rice
Equipment
bowlbaking sheetair fryerovenpanspatula
Tips
- Make sure to spray the chicken evenly with light cooking oil spray after coating, potato starch is the key to making the chicken extra crispy when air frying.
- Flip the chicken once it’s half way cooked and give it another spray on any dry areas.
- Use reduced salt soy sauce to ensure the sauce isn’t too salty - taste and adjust if needed to suit your liking.
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