Directions
- 1Peel and dice potatoes. Add garlic powder, oregano, paprika, 1/2 tsp cayenne, salt and pepper. Spray with cooking spray. Mix and bake or air fry at 200°C for 30-35 minutes or 190°C for 25-30 minutes.
- 2Dice chicken breast into cubes. Add garlic powder, onion powder, paprika, 1/2 tsp cayenne, salt and pepper, and one egg. Mix well. In a large container, add cornflour. Add the chicken, seal the lid, and shake until fully coated.
- 3Set the chicken on a rack, spray with cooking spray, and bake or air fry at 220°C for 15-18 minutes or 200°C for 10-12 minutes.
- 4For the hot honey, add equal parts sriracha and honey to a pan. Bring to a bubble and stir on low heat until thickened.
- 5Add the crispy popcorn chicken to the hot honey and toss to fully coat.
- 6Divide the chicken and potatoes into four servings.
Ingredients
- 800 g chicken breast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 0.5 tsp cayenne
- 1 tsp salt
- 1 tsp pepper
- 1 egg
- 60 g cornflour
- 1 cooking spray
- 900 g potatoes
- 1 tsp oregano
- 60 g sriracha
- 60 g honey
- 1 chives
Equipment
ovenair fryerlarge containerpan
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