Serves 4
Directions
- 1Dice the chicken breast into cubes.
- 2Add black pepper, soy sauce, and one egg to the chicken.
- 3Mix well with your hands until fully coated.
- 4To a large container, add cornflour and the diced chicken breast.
- 5Seal the lid and shake well until the chicken is fully coated.
- 6Set the coated chicken on a rack, give it a spray.
- 7Oven bake at 210°C for 10-14 minutes or air fry at 200°C for 10-12 minutes until crispy.
- 8For the Korean glaze, add soy sauce, water, low cal ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan.
- 9Stir the glaze until it thickens.
- 10Add the crispy popcorn chicken to the glaze.
- 11Toss the chicken and glaze together until fully coated.
- 12Divide the Korean popcorn chicken into four equal servings along with sticky rice.
- 13Garnish with chopped green onions and sesame seeds.
- 14Cook the sticky rice according to instructions, then allow to cool for 10 minutes before adding 3 tablespoons of rice vinegar, a tablespoon of sweetener, and salt to taste, mix again.
Ingredients
- 800 g chicken breast
- 1 tbsp black pepper
- 20 ml soy sauce
- 1 egg
- 40 g cornflour
- 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
- to taste salt
- chopped green onions
- sesame seeds
Equipment
large containerrackpanmicrowave
Tips
- Store for up to 5 days in the fridge. To reheat, add a tsp of water and microwave for 3 minutes partially covered, once heated through mix well and enjoy.
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