Directions
- 1Peel and dice your potatoes.
- 2Add garlic powder, oregano, paprika, cayenne, salt, and pepper to the potatoes.
- 3Give the potatoes a spray with cooking spray.
- 4Mix the potatoes to coat.
- 5Oven bake at 200°C for 30-35 minutes or air fry at 190°C for 25-30 minutes.
- 6Dice the chicken breast into cubes.
- 7Add garlic powder, onion powder, paprika, cayenne, salt, pepper, and one large egg to the chicken.
- 8Mix the chicken well.
- 9Add cornflour and the diced chicken breast to a large container.
- 10Seal the lid and shake until the chicken is fully coated.
- 11Set the coated chicken on a rack.
- 12Give the chicken a spray with cooking spray.
- 13Oven bake at 220°C for 15-18 minutes or air fry at 200°C for 10-12 minutes.
- 14For the hot honey, add 60g Sriracha and 60g honey to a pan.
- 15Bring to a bubble and stir on low heat until it thickens up.
- 16Add your crispy popcorn chicken to the pan.
- 17Toss the chicken and hot honey together to fully coat.
- 18Divide the chicken and crispy potatoes into four equal servings.
Ingredients
- 900 g peeled potatoes
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp paprika
- 0.5 tsp cayenne
- 1 tsp salt
- 1 tsp pepper
- cooking spray
- 800 g chicken breast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 0.5 tsp cayenne
- 1 tsp salt
- 1 tsp pepper
- 1 large egg
- 60 g cornflour
- 60 g Sriracha
- 60 g honey
Equipment
ovenair fryerpanlarge container
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