Serves 4
Directions
- 1Add diced chicken breast, one egg, minced garlic, minced ginger, white pepper, and salt in a bowl and mix it together.
- 2Add potato starch into a separate bowl.
- 3Coat all of the chicken evenly with the potato starch.
- 4Spray them generously with cooking oil.
- 5Air fry or oven bake with the settings shown until golden brown and crispy.
- 6Add soy sauce and water to a pan on medium heat.
- 7Add natural sweetener, more garlic, ginger, chilli paste, and some potato starch mixed with water to help the sauce thicken.
- 8Add chilli flakes.
- 9Add the cooked crispy chicken and mix well until the chicken is fully coated.
- 10Add fat free evaporated milk to a pan.
- 11Add smoked paprika, chicken stock powder, light cream cheese, and light cheddar cheese.
- 12Mix and let it melt while you cook your pasta.
- 13Add your cooked and drained pasta once the sauce is smooth and creamy.
- 14Mix it together.
- 15Divide everything into four equal servings.
Ingredients
- 700 g Diced Skinless & Boneless Chicken Breast
- 1 Egg
- 10 g Minced Garlic
- 10 g Minced Ginger
- 0.5 Tsp White Pepper
- 1 Tsp Salt
- 150 g Potato Starch
- Light Cooking Oil Spray
- 90 ml Salt Reduced Soy Sauce
- 90 ml Water
- 20 g Natural Sweetener
- 10 g Minced Garlic
- 10 g Minced Ginger
- 2 Tsp Gochujang Chilli Paste
- 1 Tsp Potato Starch or Corn Starch
- Water
- 1 Tsp Chilli Flakes
- 340 ml Fat Free Evaporated Milk
- 1 Tsp Smoked Paprika
- 1 Tsp Chicken Stock Powder
- 80 g Light Cream Cheese
- 100 g Light Grated Cheddar Cheese
- 320 g Macaroni/Elbow Pasta
Tips
- When reheating add a drop of milk in the mac & cheese beforehand, this will make it creamy again.
- Reheat the chicken with the mac & cheese or preferably separately in the air fryer / oven for a few minutes for maximum crispiness.
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