Serves 4
Directions
- 1Dice your chicken breast into cubes.
- 2Add soy sauce, paprika, garlic powder, salt & pepper, and one egg to the diced chicken breast and mix well until fully coated.
- 3In a large container, add cornflour and your diced chicken breast.
- 4Seal the lid of the container and shake it well until the chicken is fully coated.
- 5Set the coated chicken on a rack, give it a spray, and bake at 220°C for 15-18 minutes or air fry at 200°C for 10-12 minutes. Shake/flip halfway.
- 6For the glaze, in a pan, add sweet chili sauce, light soy sauce, water, chopped garlic and ginger, rice vinegar, and a squeeze of lime juice.
- 7Simmer the glaze until the sauce thickens.
- 8Add your crispy popcorn chicken to the thickened glaze and mix to coat.
- 9Cook 200g of uncooked sticky rice according to instructions.
- 10Allow the sticky rice to cool for 10 minutes before adding 3 tbsp of rice vinegar, a tbsp of sweetener, and salt to taste, then mix again.
- 11Divide the popcorn chicken and sticky rice into four equal servings.
- 12Garnish with sesame seeds and chopped green onions if desired.
- 13Serve with sliced cucumber (mixed with soy sauce) as an optional vegetable.
Ingredients
- 800 g chicken breast
- 1 tbsp soy sauce
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt & pepper
- 1 egg
- 40 g cornflour/cornstarch
- 90 ml reduced sugar sweet chilli sauce
- 60 ml soy sauce
- 80 ml water
- 1 tsp finely chopped/minced garlic
- 1 tsp finely chopped/minced ginger
- 1 tbsp rice vinegar
- 0.5 Juice of a lime
- 200 g uncooked sticky rice
- 3 tbsp rice vinegar
- 1 tbsp sweetener
- salt to taste
- Sesame seeds
- chopped green onions
- sliced cucumber
Equipment
large containerrackpanair fryeroven
Tips
- Shake/flip halfway when air-frying or oven baking the chicken.
- Store for up to 5 days in the fridge.
- To reheat, add a tsp of water and microwave for 3 minutes partially covered, then mix well.
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