Sweet Chilli Popcorn Chicken with Sweet and Sticky Rice

Serves 4
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Directions

  1. 1Dice your chicken breast into cubes.
  2. 2Dice your chicken breast into cubes.
  3. 3Dice your chicken breast into cubes.
  4. 4Add soy sauce, paprika, garlic powder, salt & pepper, and one egg to the diced chicken breast and mix well until fully coated.
  5. 5Add soy sauce, paprika, garlic powder, salt & pepper, and one egg to the diced chicken breast and mix well until fully coated.
  6. 6Add soy sauce, paprika, garlic powder, salt & pepper, and one egg to the diced chicken breast and mix well until fully coated.
  7. 7In a large container, add cornflour and your diced chicken breast.
  8. 8In a large container, add cornflour and your diced chicken breast.
  9. 9In a large container, add cornflour and your diced chicken breast.
  10. 10Seal the lid of the container and shake it well until the chicken is fully coated.
  11. 11Seal the lid of the container and shake it well until the chicken is fully coated.
  12. 12Seal the lid of the container and shake it well until the chicken is fully coated.
  13. 13Set 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.
  14. 14Set 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.
  15. 15Set 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.
  16. 16For 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.
  17. 17For 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.
  18. 18For 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.
  19. 19Simmer the glaze until the sauce thickens.
  20. 20Simmer the glaze until the sauce thickens.
  21. 21Simmer the glaze until the sauce thickens.
  22. 22Add your crispy popcorn chicken to the thickened glaze and mix to coat.
  23. 23Add your crispy popcorn chicken to the thickened glaze and mix to coat.
  24. 24Add your crispy popcorn chicken to the thickened glaze and mix to coat.
  25. 25Cook 200g of uncooked sticky rice according to instructions.
  26. 26Cook 200g of uncooked sticky rice according to instructions.
  27. 27Cook 200g of uncooked sticky rice according to instructions.
  28. 28Allow 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.
  29. 29Allow 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.
  30. 30Allow 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.
  31. 31Divide the popcorn chicken and sticky rice into four equal servings.
  32. 32Divide the popcorn chicken and sticky rice into four equal servings.
  33. 33Divide the popcorn chicken and sticky rice into four equal servings.
  34. 34Garnish with sesame seeds and chopped green onions if desired.
  35. 35Garnish with sesame seeds and chopped green onions if desired.
  36. 36Garnish with sesame seeds and chopped green onions if desired.
  37. 37Serve with sliced cucumber (mixed with soy sauce) as an optional vegetable.
  38. 38Serve with sliced cucumber (mixed with soy sauce) as an optional vegetable.
  39. 39Serve with sliced cucumber (mixed with soy sauce) as an optional vegetable.

Ingredients

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