Crispy Korean Popcorn Chicken

Nutrition per serving

Ingredients

• 720g Boneless & Skinless Chicken Breast, diced (raw weight)
• 1/2 Tsp White Pepper
• 1/2 Tsp Black Pepper
• 1 Tsp Garlic Powder
• 1 Tsp Onion Powder
• 10g Minced Garlic
• Ginger, diced
• Soy Sauce
• 1 Egg
• Potato Starch
• Light Cooking Oil Spray
• Chili Paste
• Natural Sweetener
• Honey
• White Vinegar
• Cornflour

Instructions

1. To your diced chicken breast add white pepper, garlic powder, onion powder, minced garlic, ginger, soy sauce, one egg, and a tiny bit of black pepper and mix it all together.
2. In a bowl add potato starch and coat every piece of chicken evenly.
3. Spray the chicken generously with light cooking oil spray.
4. Air fry or oven bake until golden brown and crispy.
5. For the Korean glaze, to a pan on low heat add equal parts soy sauce and water, add chili paste, natural sweetener, more garlic, ginger, a drizzle of honey, and white vinegar.
6. Mix in cornflour mixed with water to help it thicken.
7. Once the sauce is nice and sweet and thick, add the chicken back in and mix it well to coat it completely.
8. Divide it into 4 equal servings with white rice or your choice of sides and toppings.