High Protein Sweet Chilli Popcorn Chicken

Ingredients

• 800g chicken breast
• 1 tbsp soy sauce
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt & pepper
• 1 egg
• 40g cornflour/cornstarch (plus extra if needed)
• 90ml reduced sugar sweet chilli sauce
• 60ml light soy sauce
• 80ml water
• 1 tsp finely chopped/minced garlic
• 1 tsp finely chopped/minced ginger
• 1 tbsp rice vinegar
• Juice of 1/2 a lime
• 200g uncooked sticky rice
• 3 tbsp rice vinegar
• 1 tbsp sweetener
• Salt to taste
• Sesame seeds (for garnish)
• Chopped green onions (for garnish)
• Sliced cucumber mixed with soy sauce (optional)

Method

1. 1

   Cut the chicken breast into bite-sized pieces and season with soy sauce, paprika, garlic powder, salt, and pepper.

2. 2

   Mix the egg into the chicken, then toss with cornflour/cornstarch until coated.

3. 3

   Air-fry at 200°C for 10-12 minutes or bake in an oven at 220°C for 15-18 minutes, shaking or flipping halfway through.

4. 4

   Combine the sweet chilli sauce, light soy sauce, water, garlic, ginger, 1 tbsp rice vinegar, and lime juice in a pan to make the glaze.

5. 5

   Cook the sticky rice according to package instructions, let cool for 10 minutes, then mix in 3 tbsp rice vinegar, sweetener, and salt to taste.

6. 6

   Toss the cooked popcorn chicken in the sweet chilli glaze.

7. 7

   Serve the chicken over the sweet sticky rice and garnish with sesame seeds and chopped green onions, with optional cucumber on the side.