Serves 4
Directions
- 1Dice the chicken breast into cubes.
- 2Add black pepper, soy sauce, and one egg to the chicken.
- 3Mix well with your hands until fully coated.
- 4To a large container, add cornflour.
- 5Add your diced chicken breast to the cornflour.
- 6Seal the lid and shake well until the chicken is fully coated.
- 7Set the chicken on a rack.
- 8Give it a spray.
- 9Bake or air fry the chicken with the specified settings.
- 10For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan.
- 11Stir until it thickens.
- 12Add your crispy popcorn chicken to the glaze.
- 13Toss it together to fully coat.
- 14Divide into four equal servings along with your sticky rice.
- 15Garnish with chopped green onions and sesame seeds.
Ingredients
- 800 g chicken breast
- 1 tbsp black pepper
- 60 ml soy sauce
- 1 egg
- 40 g cornflour
- 80 ml water
- 2 tbsp low cal ketchup
- 3 tbsp gochujang paste
- 5 tbsp rice vinegar
- 2 tbsp honey
- 30 g brown stevia
- 200 g uncooked sticky rice
- 1 tbsp sweetener
- salt
- chopped green onions
- sesame seeds
Equipment
panlarge containerrackmicrowave
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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