Directions
- 1Peel and dice potatoes. Add garlic powder, oregano, paprika, 1/2 tsp cayenne, salt & pepper. Spray with cooking spray and mix. Bake or air fry at 200°C for 30-35 minutes or 190°C for 25-30 minutes.
- 2Dice chicken breast into cubes. Add garlic powder, onion powder, paprika, 1/2 tsp cayenne, salt & pepper, and one egg. Mix well. Add to a large container with cornflour and shake until fully coated.
- 3Set the chicken on a rack and spray with cooking spray. Bake or air fry at 220°C for 15-18 minutes or 200°C for 10-12 minutes.
- 4For the hot honey: add equal parts sriracha and honey to a pan. Bring to a bubble and stir on low heat until thickened.
- 5Add the crispy popcorn chicken to the hot honey and toss together to fully coat. Divide into four servings with the crispy potatoes.
Ingredients
- 800 g chicken breast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 0.5 tsp cayenne
- 1 tsp salt & pepper
- 1 egg
- 60 g cornflour
- 1 cooking spray
- 900 g diced potatoes
- 1 tsp oregano
- 60 g sriracha
- 60 g honey
- 1 finely chopped chives
Equipment
ovenair fryerlarge containerpanmixing bowl
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