Serves 4
Directions
- 1Grab your diced chicken breast.
- 2Add an egg, garlic, ginger, pepper, salt, and mix it together.
- 3Add potato starch into a separate bowl.
- 4Coat all of the chicken evenly with potato starch.
- 5Spray the chicken generously with cooking oil.
- 6Air fry or oven bake the chicken with the settings on screen until golden brown and crispy.
- 7For the Korean glaze, to a pan on medium heat, add equal parts soy sauce and water.
- 8Follow with natural sweetener, more garlic, ginger, chili paste.
- 9Add some potato starch mixed with water to help the sauce thicken.
- 10Add some chili flakes with the cooked crispy chicken and mix well until the chicken is fully coated.
- 11Now to a pan, add fat-free evaporated milk with some paprika, chicken stock powder, light cream cheese, light cheddar cheese.
- 12Mix and let it melt while you cook your pasta.
- 13Once the sauce is smooth and creamy, add your cooked and drained pasta.
- 14Mix it together.
- 15Divide everything into four equal servings and enjoy.
Ingredients
- 700 g Diced Skinless & Boneless Chicken Breast
- 1 Egg
- 10 g Minced Garlic
- 10 g Minced Ginger
- 0.5 Tsp White Pepper
- 1 Tsp Salt
- 150 g Potato Starch (not all of this gets used - approximately 40g sticks to the chicken in total)
- Light Cooking Oil Spray (FryLight)
- 90 ml Salt Reduced Soy Sauce
- 90 ml Water
- 20 g Natural Sweetener (Natvia Natural Brown Sweetener)
- 10 g Minced Garlic
- 10 g Minced Ginger
- 2 Tsp Gochujang Chilli Paste
- 3 Tsp Gochujang Chilli Paste
- 1 Tsp Potato Starch or Corn Starch Mixed With Water
- 1 Tsp Chilli Flakes
- 340 ml Fat Free Evaporated Milk (Carnation Light & Creamy)
- 1 Tsp Smoked Paprika
- 1 Tsp Chicken Stock Powder (Vegeta Salt Reduced Chicken Stock Powder)
- 80 g Light Cream Cheese
- 100 g Light Grated Cheddar Cheese (Dairyworks Natural Cheddar Cheese)
- 320 g Macaroni/Elbow Pasta (dry weight)
Equipment
bowlair fryerovenpan
Tips
- When reheating add a drop of milk in the mac & cheese beforehand, this will make it creamy again.
- Reheat the chicken with the mac & cheese or preferably separately in the air fryer / oven for a few minutes for maximum crispiness.
Related recipes
Odeng Guk / Umook Tang
Korean · Soup
Budae Jjigae
Korean · Soup
mandoo-guk (korean dumpling soup)
Korean · Soup
Pumpkin Soup (Danhobak Soup)
Korean · Soup
Sujebi
Korean · Soup
고명 큐브 (Garnish Cubes)
Korean · Soup
Cabbage Wraps with Tuna Ssamjang
Korean · Soup15m
Korean Sweet & Spicy Chicken Thighs (Yangnyeom)
Korean · Soup
Rice Cooker Bibimbap
Korean · Soup45m
Korean Beef Bowls with Chili Crisp Fried Egg
Korean · Soup30m
Frozen Instant Hot Pot Meal Prep Kit
Korean · Soup20m
Spicy Kimchi Tofu Rice Paper Rolls
Korean · Soup