Directions
- 1Add white pepper, garlic and onion powder, diced garlic, ginger, soy sauce, one egg, and a tiny bit of black pepper to diced chicken breast. Mix it all together.
- 2In a bowl, add potato starch and coat every piece of chicken evenly.
- 3Spray 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 some chili paste, natural sweetener, more garlic, ginger, a drizzle of honey, white vinegar, and cornflour mixed with water to the pan.
- 6Mix it together until the sauce is nice and thick.
- 7Add the chicken back in and mix it well to coat it completely.
- 8Divide into four equal servings with white rice or your choice of sides and toppings.
Ingredients
- 720 g Skinless & Boneless Diced Chicken Breast
- 0.5 tsp White Pepper
- 0.5 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 10 g Minced Garlic
- 10 g Minced Ginger
- 50 ml Soy Sauce
- 1 Egg
- 165 g Potato Starch
- 640 g Cooked White Rice
- 0 g Black & White Sesame Seeds
- 0 g Chopped Spring Onion
- 100 ml Soy Sauce
- 100 ml Water
- 2 tsp Gochujang Paste / Chilli Paste
- 20 g Natural Sweetener
- 10 g Minced Garlic
- 10 g Minced Ginger
- 50 g Honey
- 1 tsp White Vinegar
- 1 tsp Cornstarch/Cornflour Mixed With Water
Equipment
bowlpanair fryer or ovenmeasuring spoonsmeasuring cups
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