Hot Honey Popcorn Chicken

Serves 4
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Directions

  1. 1Peel and dice your potatoes.
  2. 2Add 1 teaspoon of garlic powder, 1 teaspoon of oregano, 1 teaspoon of paprika, 1/2 teaspoon of cayenne, and 1 teaspoon of salt and pepper to the potatoes.
  3. 3Spray the potatoes with cooking spray.
  4. 4Mix the potatoes to coat them evenly.
  5. 5Bake the potatoes in the oven at 200°C for 30-35 minutes or air fry at 190°C for 25-30 minutes.
  6. 6Dice the chicken breast into cubes.
  7. 7Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, 1/2 teaspoon of cayenne, and 1 teaspoon of salt and pepper to the chicken.
  8. 8Add 1 large egg to the chicken.
  9. 9Mix the chicken well.
  10. 10To a large container, add 60g of cornflour.
  11. 11Add your diced chicken breast to the cornflour.
  12. 12Seal the lid and shake it up until the chicken is fully coated.
  13. 13Set the coated chicken on a rack.
  14. 14Spray the chicken with cooking spray.
  15. 15Bake the chicken in the oven at 220°C for 15-18 minutes or air fry at 200°C for 10-12 minutes.
  16. 16For the hot honey, add 60g of Sriracha to a pan.
  17. 17Add 60g of honey to the pan.
  18. 18Bring the mixture to a bubble and stir on low heat until it thickens up.
  19. 19Add your crispy popcorn chicken to the hot honey sauce.
  20. 20Toss it together to fully coat the chicken.
  21. 21Divide the chicken and crispy potatoes into four equal servings.
  22. 22Garnish with finely chopped chives (optional).

Ingredients

  • 800 g chicken breast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 0.5 tsp cayenne
  • 1 tsp salt & pepper
  • 1 large egg
  • 60 g cornflour
  • cooking spray
  • 900 g diced potatoes
  • 1 tsp oregano
  • 60 g Sriracha
  • 60 g honey
  • optional finely chopped chives

Equipment

panlarge containerrackmicrowave

Tips

  • Store for up to 5 days in the fridge.
  • To reheat, add a teaspoon of water and microwave for 3 minutes partially covered, once heated through mix well and enjoy.