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Dice the 800g chicken breast into bite-sized cubes and place them in a bowl.

Add 1 tablespoon of black pepper, 20ml of soy sauce, and 1 egg to the diced chicken. Mix well with your hands until the chicken is fully coated.

To a large container, add approximately 40g of cornflour (plus extra if needed for full coating). Add the marinated chicken pieces to the container.

Seal the lid of the container and shake vigorously until all the chicken pieces are fully coated in the cornflour.

Arrange the coated chicken pieces on an air fryer rack or oven rack, ensuring they are in a single layer. Lightly spray the chicken with cooking spray.

Cook the chicken using your preferred method: Airfry at 200°C for 10-12 minutes, or Oven Bake at 220°C for 15-20 minutes, until crispy and cooked through.
While the chicken cooks, prepare the Korean glaze. In a pan, combine 60ml soy sauce, 80ml water, 2 tablespoons low cal ketchup, 3 tablespoons gochujang paste, 2 tablespoons rice vinegar, 2 tablespoons honey, and 30g brown stevia.

Stir the glaze mixture over medium heat until it thickens to your desired consistency.

Once the chicken is cooked and crispy, add it to the thickened glaze in the pan. Toss until all the chicken pieces are fully coated.

Cook the 200g uncooked sticky rice according to its package instructions.

Allow the cooked rice to cool for 10 minutes.

Once cooled, add 3 tablespoons of rice vinegar, 1 tablespoon of sweetener, and salt to taste to the rice. Mix well until combined.

Divide the Korean popcorn chicken and sweet sticky rice into 4 equal servings. Garnish each serving with chopped green onions (green parts) and sesame seeds.


Dice the 800g chicken breast into bite-sized cubes and place them in a bowl.

Add 1 tablespoon of black pepper, 20ml of soy sauce, and 1 egg to the diced chicken. Mix well with your hands until the chicken is fully coated.

To a large container, add approximately 40g of cornflour (plus extra if needed for full coating). Add the marinated chicken pieces to the container.

Seal the lid of the container and shake vigorously until all the chicken pieces are fully coated in the cornflour.

Arrange the coated chicken pieces on an air fryer rack or oven rack, ensuring they are in a single layer. Lightly spray the chicken with cooking spray.

Cook the chicken using your preferred method: Airfry at 200°C for 10-12 minutes, or Oven Bake at 220°C for 15-20 minutes, until crispy and cooked through.
While the chicken cooks, prepare the Korean glaze. In a pan, combine 60ml soy sauce, 80ml water, 2 tablespoons low cal ketchup, 3 tablespoons gochujang paste, 2 tablespoons rice vinegar, 2 tablespoons honey, and 30g brown stevia.

Stir the glaze mixture over medium heat until it thickens to your desired consistency.

Once the chicken is cooked and crispy, add it to the thickened glaze in the pan. Toss until all the chicken pieces are fully coated.

Cook the 200g uncooked sticky rice according to its package instructions.

Allow the cooked rice to cool for 10 minutes.

Once cooled, add 3 tablespoons of rice vinegar, 1 tablespoon of sweetener, and salt to taste to the rice. Mix well until combined.

Divide the Korean popcorn chicken and sweet sticky rice into 4 equal servings. Garnish each serving with chopped green onions (green parts) and sesame seeds.
