Directions
- 1Add white pepper, garlic powder, onion powder to diced chicken breast.
- 2Add minced garlic, minced ginger, soy sauce, one egg and black pepper to the chicken breast and mix it all together.
- 3Add potato starch to a bowl and coat each piece of chicken evenly.
- 4Spray the chicken generously with light cooking oil spray, then air fry or oven bake until golden brown and crispy.
- 5For the Korean glaze, add equal parts soy sauce and water to a pan on low heat.
- 6Add chilli paste, natural sweetener, more garlic and ginger, honey and white vinegar.
- 7Add cornflour mixed with water to thicken the sauce and mix.
- 8Once the sauce is nice and sweet, add the chicken and mix well to coat completely.
- 9Divide into four equal servings with white rice or your choice of sides and toppings.
Ingredients
- 720 g Skinless and boneless diced chicken breast
- 0.5 tsp White pepper
- 0.5 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 10 g Minced garlic
- 10 g Minced ginger
- 50 ml Soy sauce
- 1 Egg
- 165 g Potato starch
- 640 g Cooked white rice
- 0 g Black and white sesame seeds
- 0 g Chopped spring onion
- 100 ml Soy sauce
- 100 ml Water
- 2 tsp Gochujang paste or Chilli paste
- 20 g Natural sweetener
- 10 g Minced garlic
- 10 g Minced ginger
- 50 g Honey
- 1 tsp White vinegar
- 1 tsp Cornstarch or cornflour mixed with water
Equipment
bowlpanair fryer or ovenmeasuring spoonsmeasuring cups
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