Crispy Korean Popcorn Chicken and Rice
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Ingredients
- Chicken breast, diced
- White pepper
- Garlic powder
- Onion powder
- Diced garlic
- Ginger
- Soy sauce
- Egg
- Black pepper
- Potato starch
- Cooking oil spray
- Soy sauce
- Water
- Chili paste
- Natural sweetener
- Honey
- White vinegar
- Cornflour
- White rice
Instructions
- In a bowl, combine diced chicken breast, white pepper, garlic powder, onion powder, diced garlic, ginger, soy sauce, egg, and black pepper. Mix well.
- Coat the chicken pieces evenly with potato starch. Spray generously with cooking oil spray.
- Air fry or oven bake the chicken until golden brown and crispy.
- For the Korean glaze, in a pan on low heat, combine equal parts soy sauce and water. Add chili paste, natural sweetener, more garlic, ginger, honey, white vinegar, and cornflour mixed with water to thicken.
- Once the sauce thickens and is sweet, add the cooked chicken back in and coat it well.
- Divide the chicken into four equal servings and serve with white rice or your choice of sides and toppings. Enjoy!
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