High Protein Sweet Chilli Popcorn Chicken

20 mins
Serves 4
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Directions

  1. 1Dice the chicken breast into cubes.
  2. 2Dice the chicken breast into cubes.
  3. 3Dice the chicken breast into cubes.
  4. 4Add soy sauce, paprika, garlic powder, salt & pepper, and one egg to the diced chicken.
  5. 5Add soy sauce, paprika, garlic powder, salt & pepper, and one egg to the diced chicken.
  6. 6Add soy sauce, paprika, garlic powder, salt & pepper, and one egg to the diced chicken.
  7. 7Mix well until the chicken is fully coated.
  8. 8Mix well until the chicken is fully coated.
  9. 9Mix well until the chicken is fully coated.
  10. 10In a large container, add cornflour and the marinated chicken breast.
  11. 11In a large container, add cornflour and the marinated chicken breast.
  12. 12In a large container, add cornflour and the marinated chicken breast.
  13. 13Seal the lid and shake well until the chicken is fully coated in cornflour.
  14. 14Seal the lid and shake well until the chicken is fully coated in cornflour.
  15. 15Seal the lid and shake well until the chicken is fully coated in cornflour.
  16. 16Set the coated chicken on a rack.
  17. 17Set the coated chicken on a rack.
  18. 18Set the coated chicken on a rack.
  19. 19Give the chicken a spray with cooking oil.
  20. 20Give the chicken a spray with cooking oil.
  21. 21Give the chicken a spray with cooking oil.
  22. 22Bake in the oven at 220°C for 15-18 minutes or air fry at 200°C for 10-12 minutes.
  23. 23Bake in the oven at 220°C for 15-18 minutes or air fry at 200°C for 10-12 minutes.
  24. 24Bake in the oven at 220°C for 15-18 minutes or air fry at 200°C for 10-12 minutes.
  25. 25Prepare the sticky rice according to package instructions.
  26. 26Prepare the sticky rice according to package instructions.
  27. 27Prepare the sticky rice according to package instructions.
  28. 28In 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.
  29. 29In 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.
  30. 30In 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.
  31. 31Simmer the glaze until it thickens.
  32. 32Simmer the glaze until it thickens.
  33. 33Simmer the glaze until it thickens.
  34. 34Add the crispy popcorn chicken to the thickened glaze.
  35. 35Add the crispy popcorn chicken to the thickened glaze.
  36. 36Add the crispy popcorn chicken to the thickened glaze.
  37. 37Mix the chicken and glaze until fully coated.
  38. 38Mix the chicken and glaze until fully coated.
  39. 39Mix the chicken and glaze until fully coated.
  40. 40Divide the popcorn chicken and sticky rice into four equal servings.
  41. 41Divide the popcorn chicken and sticky rice into four equal servings.
  42. 42Divide the popcorn chicken and sticky rice into four equal servings.
  43. 43Garnish with sesame seeds and chopped green onions.
  44. 44Garnish with sesame seeds and chopped green onions.
  45. 45Garnish with sesame seeds and chopped green onions.
  46. 46Add 3 tablespoons of rice vinegar, a tablespoon of sweetener, and salt to taste to the sticky rice after it has cooled for 10 minutes.
  47. 47Add 3 tablespoons of rice vinegar, a tablespoon of sweetener, and salt to taste to the sticky rice after it has cooled for 10 minutes.
  48. 48Add 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
  • 800 g chicken breast
  • 800 g chicken breast
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp salt & pepper
  • 1 tsp salt & pepper
  • 1 tsp salt & pepper
  • 1 egg
  • 1 egg
  • 1 egg
  • 40 g cornflour
  • 40 g cornflour
  • 40 g cornflour
  • 90 ml sweet chilli sauce
  • 90 ml sweet chilli sauce
  • 90 ml sweet chilli sauce
  • 60 ml soy sauce
  • 60 ml soy sauce
  • 60 ml soy sauce
  • 80 ml water
  • 80 ml water
  • 80 ml water
  • 1 tsp chopped garlic
  • 1 tsp chopped garlic
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • 1 tsp chopped ginger
  • 1 tsp chopped ginger
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 0.5 lime juice
  • 0.5 lime juice
  • 0.5 lime juice
  • 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
  • sesame seeds
  • sesame seeds
  • 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.