Serves 4
Directions
- 1Dice chicken breast into cubes.
- 2Add black pepper, soy sauce, and one egg.
- 3Mix well till fully coated.
- 4Add cornflour to a large container.
- 5Add diced chicken breast.
- 6Seal the lid and shake well till the chicken is fully coated.
- 7Set chicken on a rack and spray.
- 8Bake or air fry with the specified setting. 210*C 10 - 14min
- 9For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia.
- 10Stir till it thickens.
- 11Add crispy popcorn chicken.
- 12Toss it together to fully coat.
- 13Divide into four equal servings along with your sticky rice.
Ingredients
- 800 g chicken breast
- tbsp black pepper
- 20 ml soy sauce
- 1 egg
- 40 g cornflour
- 60 ml soy sauce
- 80 ml water
- 2 tbsp low cal ketchup
- 3 tbsp gochujang paste
- 2 tbsp rice vinegar
- 2 tbsp honey
- 30 g brown stevia
- 200 g uncooked sticky rice
- 3 tbsp rice vinegar
- tbsp sweetener
- to taste salt
- chopped green onions
- sesame seeds
Tips
- Bake at 210°C for 10-14 mins or air fry at 200°C for 10-12 mins.
- Store for up to 5 days in the fridge.
- To reheat, add a tsp of water and microwave for 3 minutes partially covered, once heated through mix well and enjoy!
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