Serves 1
Directions
- 1Cut the chicken into small cubes.
- 2Add cornstarch to the chicken and shake well to coat.
- 3Crack an egg into a bowl and whisk it.
- 4Add the coated chicken to the beaten egg and mix.
- 5In a separate bowl, combine panko with salt, paprika, and garlic powder.
- 6Add the egg-coated chicken to the panko mixture and coat evenly.
- 7Place the breaded chicken pieces in the air fryer basket.
- 8Spray with oil.
- 9Cook in the air fryer at 200°C for 11-13 minutes, or in a convection oven at 200°C for 17-20 minutes.
- 10In a wok, combine tandoori paste, agave syrup, soy sauce, cider vinegar, and honey (optional).
- 11Add cornstarch mixed with water to the wok.
- 12Whisk and heat over medium-low heat until thickened.
- 13Add the cooked popcorn chicken to the sauce and toss to coat.
- 14Serve immediately, garnished with fresh cilantro.
Ingredients
- 200 g blanc de poulet coupé en petits cubes
- 30 g maïzena
- 35 g panko
- 1 œuf
- Sel
- paprika
- ail en poudre
- Huile en spray
- 1 c. à soupe pâte tandoori
- 1 c. à soupe sirop d’agave
- 1 c. à soupe sauce soja
- 1 c. à café vinaigre de cidre
- 1 c. à soupe miel
- 0.5 c. à café maïzena diluée dans de l'eau
Equipment
tupperwarebolair fryerwokfouet
Tips
- Use spray oil for more even cooking.
- The glaze should have a thick, pourable consistency.
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