High Protein Crispy Sweet Chilli Popcorn Chicken
High Protein Crispy Sweet Chilli Popcorn Chicken
Ingredients
For the Popcorn Chicken
- 1.4 KG boneless and skinless chicken breast, diced, raw weight
- 2 eggs
- 1 teaspoon onion and garlic powder
- 1/2 teaspoon white pepper
- 90 ml salt reduced soy sauce, Kikkomans brand
- 250 g potato starch, approximately 80g sticks to the chicken in total
For the Sweet Chilli Glaze
- 4 garlic cloves, diced
- 90 ml salt reduced soy sauce
- 90 ml water
- 250 g light sweet chilli sauce, Ayams Light Sweet Chilli Sauce
- as needed chilli flakes, to taste
- 90 g honey
- 20 g Sriracha
- 5 g cornflour
- 100 ml cold water
To Serve
- 1050 g cooked white rice, 150g per serving for 7 total servings
- as needed white sesame seeds, optional
- as needed spring onions, diced, optional
- as needed red chillis, diced, optional
Instructions
- 1
Place the diced boneless and skinless chicken breast into a large mixing bowl.
⏱️ 2 min
- 2
Crack the eggs into the bowl with the chicken.
⏱️ 1 min
- 3
Add the onion and garlic powder and white pepper to the chicken.
⏱️ 1 min
- 4
Pour the salt-reduced soy sauce over the chicken and seasonings.
⏱️ 1 min
- 5
Mix all the ingredients thoroughly until the chicken pieces are well coated.
⏱️ 3 min
- 6
Add the potato starch to the seasoned chicken.
⏱️ 1 min
- 7
Mix again until each piece of chicken is fully coated with the potato starch.
⏱️ 3 min
- 8
Arrange the coated chicken pieces on an air fryer rack or a baking tray in a single layer, ensuring they are not overcrowded to allow for even cooking and crisping.
⏱️ 3 min
- 9
Preheat your air fryer or oven to 200°C. Cook the chicken for 15-20 minutes.
⏱️ 15 min•🌡️ 200
- 10
Halfway through the cooking time (after approximately 7.5-10 minutes), flip the chicken pieces to ensure they cook evenly and become crispy on all sides. The chicken should be golden brown and crispy once done.
⏱️ 5 min
- 11
In a saucepan, add the diced garlic cloves.
⏱️ 1 min
- 12
Pour in the salt-reduced soy sauce and water.
⏱️ 1 min
- 13
Add the light sweet chilli sauce.
⏱️ 1 min
- 14
Sprinkle in chilli flakes to your desired taste.
⏱️ 1 min
- 15
Stir in the honey and Sriracha.
⏱️ 1 min
- 16
In a separate small bowl, combine the cornflour with the cold water and mix until a smooth slurry is formed.
⏱️ 1 min
- 17
Add the cornflour slurry to the saucepan with the glaze ingredients.
⏱️ 1 min
- 18
Place the saucepan over medium-high heat and bring the mixture to a simmer, stirring continuously, until the glaze thickens.
⏱️ 5 min
- 19
Once the popcorn chicken is cooked and crispy, transfer it to a clean large bowl.
⏱️ 1 min
- 20
Pour the thickened sweet chilli glaze over the crispy chicken.
⏱️ 1 min
- 21
Gently toss the chicken, ensuring each piece is thoroughly coated with the glaze.
⏱️ 2 min
- 22
Serve the crispy sweet chilli popcorn chicken immediately with the cooked white rice (150g per serving).
⏱️ 1 min
- 23
Optionally, garnish with white sesame seeds, diced spring onions, and diced red chillis for added flavor and presentation.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Crispy Sweet Chilli Popcorn Chicken
For the Popcorn Chicken
- 1.4 KG boneless and skinless chicken breast, diced, raw weight
- 2 eggs
- 1 teaspoon onion and garlic powder
- 1/2 teaspoon white pepper
- 90 ml salt reduced soy sauce, Kikkomans brand
- 250 g potato starch, approximately 80g sticks to the chicken in total
For the Sweet Chilli Glaze
- 4 garlic cloves, diced
- 90 ml salt reduced soy sauce
- 90 ml water
- 250 g light sweet chilli sauce, Ayams Light Sweet Chilli Sauce
- as needed chilli flakes, to taste
- 90 g honey
- 20 g Sriracha
- 5 g cornflour
- 100 ml cold water
To Serve
- 1050 g cooked white rice, 150g per serving for 7 total servings
- as needed white sesame seeds, optional
- as needed spring onions, diced, optional
- as needed red chillis, diced, optional
Instructions
- 1
Place the diced boneless and skinless chicken breast into a large mixing bowl.
⏱️ 2 min - 2
Crack the eggs into the bowl with the chicken.
⏱️ 1 min - 3
Add the onion and garlic powder and white pepper to the chicken.
⏱️ 1 min - 4
Pour the salt-reduced soy sauce over the chicken and seasonings.
⏱️ 1 min - 5
Mix all the ingredients thoroughly until the chicken pieces are well coated.
⏱️ 3 min - 6
Add the potato starch to the seasoned chicken.
⏱️ 1 min - 7
Mix again until each piece of chicken is fully coated with the potato starch.
⏱️ 3 min - 8
Arrange the coated chicken pieces on an air fryer rack or a baking tray in a single layer, ensuring they are not overcrowded to allow for even cooking and crisping.
⏱️ 3 min - 9
Preheat your air fryer or oven to 200°C. Cook the chicken for 15-20 minutes.
⏱️ 15 min•🌡️ 200 - 10
Halfway through the cooking time (after approximately 7.5-10 minutes), flip the chicken pieces to ensure they cook evenly and become crispy on all sides. The chicken should be golden brown and crispy once done.
⏱️ 5 min - 11
In a saucepan, add the diced garlic cloves.
⏱️ 1 min - 12
Pour in the salt-reduced soy sauce and water.
⏱️ 1 min - 13
Add the light sweet chilli sauce.
⏱️ 1 min - 14
Sprinkle in chilli flakes to your desired taste.
⏱️ 1 min - 15
Stir in the honey and Sriracha.
⏱️ 1 min - 16
In a separate small bowl, combine the cornflour with the cold water and mix until a smooth slurry is formed.
⏱️ 1 min - 17
Add the cornflour slurry to the saucepan with the glaze ingredients.
⏱️ 1 min - 18
Place the saucepan over medium-high heat and bring the mixture to a simmer, stirring continuously, until the glaze thickens.
⏱️ 5 min - 19
Once the popcorn chicken is cooked and crispy, transfer it to a clean large bowl.
⏱️ 1 min - 20
Pour the thickened sweet chilli glaze over the crispy chicken.
⏱️ 1 min - 21
Gently toss the chicken, ensuring each piece is thoroughly coated with the glaze.
⏱️ 2 min - 22
Serve the crispy sweet chilli popcorn chicken immediately with the cooked white rice (150g per serving).
⏱️ 1 min - 23
Optionally, garnish with white sesame seeds, diced spring onions, and diced red chillis for added flavor and presentation.
⏱️ 1 min