4Add black pepper, soy sauce, and one egg to the diced chicken breast and mix well with your hands until fully coated.
5Add black pepper, soy sauce, and one egg to the diced chicken breast and mix well with your hands until fully coated.
6Add black pepper, soy sauce, and one egg to the diced chicken breast and mix well with your hands until fully coated.
7To a large container, add cornflour and your diced chicken breast, then seal the lid and shake well until the chicken is fully coated.
8To a large container, add cornflour and your diced chicken breast, then seal the lid and shake well until the chicken is fully coated.
9To a large container, add cornflour and your diced chicken breast, then seal the lid and shake well until the chicken is fully coated.
10Set 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.
11Set 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.
12Set 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.
13For 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.
14For 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.
15For 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.
16Add your crispy popcorn chicken to the glaze and toss it together to fully coat.
17Add your crispy popcorn chicken to the glaze and toss it together to fully coat.
18Add your crispy popcorn chicken to the glaze and toss it together to fully coat.
19Cook 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.
20Cook 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.
21Cook 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.
22Divide the popcorn chicken and sticky rice into four equal servings.
23Divide the popcorn chicken and sticky rice into four equal servings.
24Divide the popcorn chicken and sticky rice into four equal servings.
25Garnish with chopped green onions and sesame seeds.
26Garnish with chopped green onions and sesame seeds.
27Garnish with chopped green onions and sesame seeds.
28Store for up to 5 days in the fridge.
29Store for up to 5 days in the fridge.
30Store for up to 5 days in the fridge.
31To reheat, add a teaspoon of water and microwave for 3 minutes partially covered, once heated through mix well and enjoy.
32To reheat, add a teaspoon of water and microwave for 3 minutes partially covered, once heated through mix well and enjoy.
33To 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
800 g chicken breast
800 g chicken breast
1 tbsp black pepper
1 tbsp black pepper
1 tbsp black pepper
20 ml soy sauce
20 ml soy sauce
20 ml soy sauce
1 egg
1 egg
1 egg
40 g cornflour/cornstarch
40 g cornflour/cornstarch
40 g cornflour/cornstarch
60 ml soy sauce
60 ml soy sauce
60 ml soy sauce
80 ml water
80 ml water
80 ml water
2 tbsp low cal ketchup
2 tbsp low cal ketchup
2 tbsp low cal ketchup
3 tbsp gochujang paste
3 tbsp gochujang paste
3 tbsp gochujang paste
2 tbsp rice vinegar
2 tbsp rice vinegar
2 tbsp rice vinegar
2 tbsp honey
2 tbsp honey
2 tbsp honey
30 g brown stevia
30 g brown stevia
30 g brown stevia
200 g uncooked sticky rice
200 g uncooked sticky rice
200 g uncooked sticky rice
3 tbsp rice vinegar
3 tbsp rice vinegar
3 tbsp rice vinegar
1 tbsp sweetener
1 tbsp sweetener
1 tbsp sweetener
to taste salt
to taste salt
to taste salt
chopped green onions (green parts)
chopped green onions (green parts)
chopped green onions (green parts)
sesame seeds
sesame seeds
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.