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, give it a spray, and bake or air fry with the settings shown on the screen.
- 4For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice wine vinegar, honey and brown stevia to a pan. Stir until it thickens.
- 5Add the crispy popcorn chicken to the glaze and toss it together to fully coat.
- 6Divide into four servings along with your sticky rice.
Ingredients
- 800 g chicken breast
- 1 tbsp black pepper
- 20 ml soy sauce
- 1 egg
- 40 g cornflour/cornstarch
- 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
- 1 tsp salt
- 1 chopped green onions
- 1 sesame seeds
Equipment
panair fryerovenlarge containerbowl
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