High Protein Crispy Honey Butter Chicken
Directions
- 1Grab your diced chicken breast, add soy sauce, white and black pepper, garlic, and ginger, then mix it together.
- 2In a bowl, add potato starch and coat each piece of chicken evenly. Spray with light cooking oil, then air fry at 200°C/400°F for 14-18 minutes (flipping halfway) or oven bake at 190°C/375°F for 18-22 minutes (flipping halfway) until golden brown and crispy.
- 3For the sauce, add light butter to a pan on low heat. Add diced garlic, soy sauce, water, brown sugar stevia, red chili flakes (optional), and cornstarch mixed with water to thicken the sauce.
- 4Add your choice of honey and mix well until the sauce is thick and sweet.
- 5Add the crispy chicken back in and mix well to coat the chicken completely.
- 6Divide into four equal servings with 175g rice or your choice of sides and toppings.
Ingredients
- 700 g Diced Skinless & Boneless Chicken Breast
- 30 ml Soy Sauce
- 1 tsp White & 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
- 0 Red Chilli Flakes
- 1 tsp Cornstarch
- 0 Water
- 45 g Honey
- 700 g Cooked White Rice
Equipment
bowlpanair fryer or ovenchopsticks