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 the chicken is fully coated.
- 4To a large container, add cornflour.
- 5Add the diced chicken breast to the container.
- 6Seal the lid and shake well until the chicken is fully coated.
- 7Set the chicken on a rack and spray it.
- 8Bake in the oven at 220°C for 15-20 minutes or air fry at 200°C for 10-12 minutes.
- 9For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan.
- 10Stir until the glaze thickens.
- 11Add your crispy popcorn chicken to the pan with the glaze.
- 12Toss it together to fully coat the chicken.
- 13Divide into four equal servings along with sticky rice.
- 14Garnish with chopped green onions and sesame seeds.
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
- salt
- chopped green onions
- sesame seeds
Equipment
bowlpanair fryerrack
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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