Serves 4
Directions
- 1Dice your chicken breast into cubes.
- 2Add black pepper, 20ml soy sauce, and 1 egg to the diced chicken and mix well with your hands till fully coated.
- 3To a large container, add cornflour and your diced chicken breast, then seal the lid and shake well till the chicken is fully coated.
- 4Set the coated chicken on a rack, give it a spray, and bake or air fry with the specified settings until crispy.
- 5For the Korean glaze, add 60ml soy sauce, 80ml water, 2 tbsp low cal ketchup, 3 tbsp gochujang chili paste, 2 tbsp rice vinegar, 2 tbsp honey, and 30g brown stevia to a pan.
- 6Stir the glaze until it thickens.
- 7Add your crispy popcorn chicken to the thickened glaze and toss it together to fully coat.
- 8Cook 200g of uncooked sticky rice according to instructions, then allow to cool for 10 minutes.
- 9After cooling, add 3 tbsp of rice vinegar, a tbsp of sweetener, and salt to taste to the sticky rice and mix again.
- 10Divide the popcorn chicken and sticky rice into four equal servings.
- 11Garnish with chopped green onions and sesame seeds.
Ingredients
- 800 g chicken breast
- 1 tbsp black pepper
- 20 ml soy sauce
- 1 egg
- 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
- 1 tbsp sweetener
- to taste Salt
- Chopped green onions (green parts)
- Sesame seeds
Equipment
large containerrack
Tips
- 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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