Sweet Chilli Popcorn Chicken with Sweet and Sticky Rice

Name: Sweet Chilli Popcorn Chicken with Sweet and Sticky Rice
Yield: 4 servings
Ingredients: 800 g chicken breast; 1 tbsp soy sauce; 1 tsp paprika; 1 tsp garlic powder; 1 tsp salt & pepper; 1 egg; 40 g cornflour/cornstarch; 90 ml reduced sugar sweet chilli sauce; 60 ml soy sauce; 80 ml water; 1 tsp finely chopped/minced garlic; 1 tsp finely chopped/minced ginger; 1 tbsp rice vinegar; 0.5 Juice of a lime; 200 g uncooked sticky rice; 3 tbsp rice vinegar; 1 tbsp sweetener; salt to taste; Sesame seeds; chopped green onions; sliced cucumber

Serves 4

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Sweet Chilli Popcorn Chicken with Sweet and Sticky Rice

tiktok.com

Serves 4

Directions

1Dice your chicken breast into cubes.
2Add soy sauce, paprika, garlic powder, salt & pepper, and one egg to the diced chicken breast and mix well until fully coated.
3In a large container, add cornflour and your diced chicken breast.
4Seal the lid of the container and shake it well until the chicken is fully coated.
5Set the coated chicken on a rack, give it a spray, and bake at 220°C for 15-18 minutes or air fry at 200°C for 10-12 minutes. Shake/flip halfway.
6For the glaze, in a pan, add sweet chili sauce, light soy sauce, water, chopped garlic and ginger, rice vinegar, and a squeeze of lime juice.
7Simmer the glaze until the sauce thickens.
8Add your crispy popcorn chicken to the thickened glaze and mix to coat.
9Cook 200g of uncooked sticky rice according to instructions.
10Allow the sticky rice to cool for 10 minutes before adding 3 tbsp of rice vinegar, a tbsp of sweetener, and salt to taste, then mix again.
11Divide the popcorn chicken and sticky rice into four equal servings.
12Garnish with sesame seeds and chopped green onions if desired.
13Serve with sliced cucumber (mixed with soy sauce) as an optional vegetable.

Ingredients

800 g chicken breast
1 tbsp soy sauce
1 tsp paprika
1 tsp garlic powder
1 tsp salt & pepper
1 egg
40 g cornflour/cornstarch
90 ml reduced sugar sweet chilli sauce
60 ml soy sauce
80 ml water
1 tsp finely chopped/minced garlic
1 tsp finely chopped/minced ginger
1 tbsp rice vinegar
0.5 Juice of a lime
200 g uncooked sticky rice
3 tbsp rice vinegar
1 tbsp sweetener
salt to taste
Sesame seeds
chopped green onions
sliced cucumber

Equipment

large containerrackpanair fryeroven

Tips

Shake/flip halfway when air-frying or oven baking the chicken.
Store for up to 5 days in the fridge.
To reheat, add a tsp of water and microwave for 3 minutes partially covered, then mix well.

Sweet Chilli Popcorn Chicken with Sweet and Sticky Rice

Serves 4

tiktok.com

Sweet Chilli Popcorn Chicken with Sweet and Sticky Rice

tiktok.com

Serves 4

Directions

1Dice your chicken breast into cubes.
2Add soy sauce, paprika, garlic powder, salt & pepper, and one egg to the diced chicken breast and mix well until fully coated.
3In a large container, add cornflour and your diced chicken breast.
4Seal the lid of the container and shake it well until the chicken is fully coated.
5Set the coated chicken on a rack, give it a spray, and bake at 220°C for 15-18 minutes or air fry at 200°C for 10-12 minutes. Shake/flip halfway.
6For the glaze, in a pan, add sweet chili sauce, light soy sauce, water, chopped garlic and ginger, rice vinegar, and a squeeze of lime juice.
7Simmer the glaze until the sauce thickens.
8Add your crispy popcorn chicken to the thickened glaze and mix to coat.
9Cook 200g of uncooked sticky rice according to instructions.
10Allow the sticky rice to cool for 10 minutes before adding 3 tbsp of rice vinegar, a tbsp of sweetener, and salt to taste, then mix again.
11Divide the popcorn chicken and sticky rice into four equal servings.
12Garnish with sesame seeds and chopped green onions if desired.
13Serve with sliced cucumber (mixed with soy sauce) as an optional vegetable.

Ingredients

800 g chicken breast
1 tbsp soy sauce
1 tsp paprika
1 tsp garlic powder
1 tsp salt & pepper
1 egg
40 g cornflour/cornstarch
90 ml reduced sugar sweet chilli sauce
60 ml soy sauce
80 ml water
1 tsp finely chopped/minced garlic
1 tsp finely chopped/minced ginger
1 tbsp rice vinegar
0.5 Juice of a lime
200 g uncooked sticky rice
3 tbsp rice vinegar
1 tbsp sweetener
salt to taste
Sesame seeds
chopped green onions
sliced cucumber

Equipment

large containerrackpanair fryeroven

Tips

Shake/flip halfway when air-frying or oven baking the chicken.
Store for up to 5 days in the fridge.
To reheat, add a tsp of water and microwave for 3 minutes partially covered, then mix well.