Serves 4
Directions
- 1Add soy sauce, white and black pepper, garlic and ginger to diced chicken breast.
- 2Mix ingredients together.
- 3Coat each piece of chicken evenly with potato starch.
- 4Spray chicken with light cooking oil spray.
- 5Air fry at 200C/400F for 14-18 minutes or oven bake at 190C/375F for 18-22 minutes, flipping half way, until golden brown and crispy.
- 6To a pan on low heat, add light butter and diced garlic.
- 7Add soy sauce and water, followed by brown sugar stevia and red chilli flakes.
- 8Add cornstarch mixed with water.
- 9Mix honey and simmer until thick.
- 10Add the chicken back in and mix well to coat.
- 11Divide into 4 equal servings with 175g rice.
Ingredients
- 700 g diced chicken breast
- 30 ml soy sauce
- 1 Tsp white pepper
- 1 Tsp black pepper
- 5 g minced garlic
- 5 g minced ginger
- 100 g potato starch
- 35 g light butter
- 4 diced garlic cloves
- 75 ml soy sauce
- 75 ml water
- 30 g brown sugar stevia
- red chilli flakes
- 1 Tsp cornstarch mixed with water
- 45 g honey
- 700 g cooked white rice
Equipment
bowlpan
Tips
- Spray the chicken evenly with light cooking oil spray after coating
- Potato starch is the key to making the chicken extra crispy when air frying.
- Flip the chicken once it’s half way cooked & give it another spray on any dry areas.
- Use reduced salt soy sauce to ensure the sauce isn’t too salty - taste & adjust if needed to suit your liking.
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