2Add garlic powder, oregano, paprika, cayenne, salt & pepper to the diced potatoes.
3Spray the potatoes with cooking spray.
4Mix the potatoes to coat them with the seasonings.
5Bake the potatoes 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 to the chicken.
8Add one large egg to the chicken.
9Mix the chicken well with the seasonings and egg.
10In a large container, add cornflour and the diced chicken breast.
11Seal the lid and shake it up until the chicken is fully coated.
12Set the coated chicken on a rack.
13Spray the chicken with cooking spray.
14Bake the chicken at 220°C for 15-18 minutes or air fry at 200°C for 10-12 minutes.
15For the hot honey, add equal parts Sriracha and honey to a pan.
16Bring the hot honey mixture to a bubble and stir on low heat until it thickens up.
17Add the crispy popcorn chicken to the hot honey sauce.
18Toss the chicken together with the hot honey to fully coat.
19Divide the hot honey popcorn 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 & pepper
Cooking spray
800 g chicken breast
1 tsp onion powder
1 large egg
60 g cornflour
60 g Sriracha
60 g honey
finely chopped chives
Equipment
panlarge containerrack
Tips
Store for up to 5 days in the fridge. To reheat, microwave for 3 minutes partially covered or for the best results re-airfry at 200°C for 3-4 minutes, once heated through mix well and enjoy!