# Sweet Chilli Popcorn Chicken with Sweet and Sticky Rice

A super easy to make and perfect for meal prep high-protein sweet chili popcorn chicken with sweet and sticky rice, under 500 calories.

- Servings: 4 servings
- Category: Soup
- Language: en

## 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

## Instructions

1. Dice your chicken breast into cubes.
2. Add soy sauce, paprika, garlic powder, salt & pepper, and one egg to the diced chicken breast and mix well until fully coated.
3. In a large container, add cornflour and your diced chicken breast.
4. Seal the lid of the container and shake it well until the chicken is fully coated.
5. Set 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.
6. For 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.
7. Simmer the glaze until the sauce thickens.
8. Add your crispy popcorn chicken to the thickened glaze and mix to coat.
9. Cook 200g of uncooked sticky rice according to instructions.
10. Allow 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.
11. Divide the popcorn chicken and sticky rice into four equal servings.
12. Garnish with sesame seeds and chopped green onions if desired.
13. Serve with sliced cucumber (mixed with soy sauce) as an optional vegetable.

## Equipment

- large container
- rack
- pan
- air fryer
- oven

## 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.

## Source

- Original video: https://vm.tiktok.com/ZNRBxQm5w/
- Recipe page: https://www.cliprecipe.com/recipe/da8f1330-b0b8-47e7-96e7-d7a776b57553
- Extracted: 2026-01-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt