Directions
- 1Dice chicken breast into cubes and add black pepper, soy sauce and one egg. Mix well with your hands until fully coated.
- 2Add cornflour to a large container, add the diced chicken breast, seal the lid and shake well until the chicken is fully coated.
- 3Set the chicken on a rack and give it a spray. Oven bake at 210°C for 10-14 mins or air fry at 200°C for 10-12 mins.
- 4For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey and brown stevia to a pan. Stir until it thickens.
- 5Add the crispy popcorn chicken to the glaze and toss together to fully coat.
- 6Divide into four equal servings along with sticky rice.
Ingredients
- 800 g chicken breast
- 0 black pepper
- 0 soy sauce
- 1 egg
- 40 g cornflour
- 60 ml soy sauce
- 80 ml water
- 2 tbsp low cal ketchup
- 3 tbsp gochujang chili paste
- 2 tbsp rice vinegar
- 2 tbsp honey
- 30 g brown stevia
Equipment
panair fryer or ovenmixing bowl
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