Directions
- 1Dice chicken breast into cubes and add black pepper, soy sauce and one egg. Mix well with your hands until fully coated.
- 2Add cornflour to a large container. Add the diced chicken breast, seal the lid and shake well until the chicken is fully coated.
- 3Set chicken on a rack and give it a spray.
- 4Airfry at 200°C for 10-12 minutes or bake at 210°C for 10-14 minutes.
- 5For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey and brown stevia. Stir until it thickens.
- 6Add the crispy popcorn chicken, toss together to fully coat.
- 7Divide into four servings along with your sticky rice and garnish.
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
- 1 tsp salt
- 1 handful chopped green onions
- 1 handful sesame seeds
Equipment
large containerair fryer or ovenfrying pan
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