Serves 4
Directions
- 1Dice your chicken breast into cubes.
- 2Add black pepper, soy sauce, and one egg to the diced chicken breast and mix well with your hands until fully coated.
- 3To a large container, add cornflour and your diced chicken breast, then seal the lid and shake well until the chicken is fully coated.
- 4Set the coated chicken on a rack, give it a spray, and bake at 220°C for 15-20 minutes or air fry at 200°C for 10-12 minutes.
- 5For the Korean glaze, add soy sauce, water, low cal ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan and stir until it thickens.
- 6Add your crispy popcorn chicken to the glaze and toss it together to fully coat.
- 7Cook the sticky rice according to instructions, then allow it to cool for 10 minutes before adding rice vinegar, sweetener, and salt to taste, then mix again.
- 8Divide the popcorn chicken and sticky rice into four equal servings.
- 9Garnish with chopped green onions and sesame seeds.
- 10Store for up to 5 days in the fridge.
- 11To reheat, add a teaspoon of water and microwave for 3 minutes partially covered, once heated through mix well and enjoy.
Ingredients
- 800 g chicken breast
- 1 tbsp black pepper
- 20 ml soy sauce
- 1 egg
- 40 g cornflour/cornstarch
- 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
- to taste salt
- chopped green onions (green parts)
- sesame seeds
Equipment
large containerrackair fryerovenmicrowave
Tips
- Dice your chicken breast into cubes.
- Coat chicken fully with cornflour by shaking it in a sealed container.
- Bake or air fry chicken until crispy.
- Stir the Korean glaze until it thickens.
- After cooking sticky rice, allow it to cool for 10 minutes before adding rice vinegar, sweetener, and salt.
- To reheat, add a tsp of water and microwave for 3 minutes partially covered.
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