Crispy Korean Popcorn Chicken and Rice (Original video)

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:

1. In a bowl, combine diced chicken breast, white pepper, garlic powder, onion powder, diced garlic, ginger, soy sauce, egg, and black pepper. Mix well.
2. Coat the chicken pieces evenly with potato starch. Spray generously with cooking oil spray.
3. Air fry or oven bake the chicken until golden brown and crispy.
4. 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.
5. Once the sauce thickens and is sweet, add the cooked chicken back in and coat it well.
6. Divide the chicken into four equal servings and serve with white rice or your choice of sides and toppings. Enjoy!