Directions
- 1To your diced chicken breast, add white pepper, garlic and onion powder, diced garlic, ginger, soy sauce, one egg, and a tiny bit of black pepper. Mix it all together.
- 2In a bowl, add potato starch and coat every piece of chicken evenly.
- 3Spray the chicken generously with light cooking oil spray and air fry or oven bake until golden brown and crispy.
- 4For the Korean glaze, to a pan on low heat add equal parts soy sauce and water.
- 5Add chilli paste, natural sweetener, more garlic, ginger, a drizzle of honey, white vinegar and cornstarch mixed with water to help it thicken.
- 6Mix it together until the sauce is nice and sweet and thick.
- 7Add the chicken back in and mix well to coat it completely.
- 8Divide into four equal servings with white rice or your choice of sides and toppings.
Ingredients
- 720 g diced chicken breast
- 0.5 tsp white pepper
- 1 tsp garlic and onion powder
- 10 g diced garlic
- 10 g diced ginger
- 50 ml soy sauce
- 1 egg
- 0.5 tsp black pepper
- 165 g potato starch
- 1 cooking oil
- 640 g cooked white rice
- 1 black and white sesame seeds
- 1 chopped spring onion
- 100 ml soy sauce
- 100 ml water
- 2 tsp chilli paste
- 20 g natural sweetener
- 10 g garlic
- 10 g ginger
- 50 g honey
- 1 tsp white vinegar
- 1 tsp cornstarch mixed with water
Equipment
bowlpanair fryer or ovenmeasuring cups and spoons
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