Directions
- 1Dice the chicken breast into cubes.
- 2Add soy sauce, paprika, garlic powder, salt & pepper, and one egg to the diced chicken.
- 3Mix well until the chicken is fully coated.
- 4In a large container, add cornflour and the marinated chicken breast.
- 5Seal the lid and shake well until the chicken is fully coated in cornflour.
- 6Set the coated chicken on a rack.
- 7Give the chicken a spray with cooking oil.
- 8Bake in the oven at 220°C for 15-18 minutes or air fry at 200°C for 10-12 minutes.
- 9Prepare the sticky rice according to package instructions.
- 10In a pan, add sweet chilli sauce, light soy sauce, water, chopped garlic, chopped ginger, rice vinegar, and a squeeze of lime juice for the glaze.
- 11Simmer the glaze until it thickens.
- 12Add the crispy popcorn chicken to the thickened glaze.
- 13Mix the chicken and glaze until fully coated.
- 14Divide the popcorn chicken and sticky rice into four equal servings.
- 15Garnish with sesame seeds and chopped green onions.
- 16Add 3 tablespoons of rice vinegar, a tablespoon of sweetener, and salt to taste to the sticky rice after it has cooled for 10 minutes.
Ingredients
- 800 g chicken breast
- 1 tbsp soy sauce
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt & pepper
- 1 egg
- 40 g cornflour
- 90 ml sweet chilli sauce
- 60 ml soy sauce
- 80 ml water
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 1 tbsp rice vinegar
- 0.5 lime juice
- 200 g uncooked sticky rice
- 3 tbsp rice vinegar
- 1 tbsp sweetener
- to taste salt
- sesame seeds
Equipment
large containerpanrackmeasuring spoonschopping boardknife
Tips
- For oven baking or air frying, shake/flip halfway through cooking for even crispness.
- Store for up to 5 days in the fridge.
- To reheat, add to a pan and heat through for 3 minutes partially covered, then mix well.
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