Serves 4
Directions
- 1Dice the chicken breast into cubes.
- 2Add black pepper, soy sauce, and one egg to the chicken.
- 3Mix well with your hands until fully coated.
- 4Add cornflour to a large container.
- 5Add the diced chicken breast to the cornflour.
- 6Seal the lid and shake well until the chicken is fully coated.
- 7Set the coated chicken on a rack and give it a spray.
- 8Oven bake at 210°C for 10-14 minutes, or air fry at 200°C for 10-12 minutes.
- 9For the Korean glaze, add soy sauce, water, low-cal ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan.
- 10Stir the glaze until it thickens.
- 11Add the crispy popcorn chicken to the glaze.
- 12Toss it together to fully coat the chicken.
- 13Cook the sticky rice according to instructions.
- 14Allow the cooked sticky rice to cool for 10 minutes, then add 3 tbsp of rice vinegar, a tbsp of sweetener, and salt to taste, then mix again.
- 15Divide the chicken and sticky rice into four equal servings.
- 16Garnish with chopped green onions and sesame seeds.
Ingredients
- 800 g chicken breast
- 1 tbsp black pepper
- 20 ml soy sauce
- 1 egg
- 40 g cornflour
- 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
- 0 to taste salt
- 0 chopped green onions
- 0 sesame seeds
Equipment
large containerbaking traypanmicrowave
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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