High Protein Crispy Honey Butter Chicken

4 meals

From a reel by Aussie Fitness — watch the original

Ingredients

• 700g Diced Boneless & Skinless Chicken Breast (raw weight)
• 30ml Salt Reduced Soy Sauce (Kikkoman)
• 1 Tsp White Pepper
• 1 Tsp Black Pepper
• 5g Minced Garlic
• 5g Minced Ginger
• 100g Potato Starch (not all of this is used, approximately half sticks to the chicken)
• 35g Light Butter (Nuttelex Light)
• 4 Garlic Cloves, diced
• 75ml Soy Sauce & 75ml Water
• 75ml Soy Sauce & 75ml Water
• 30g Brown Sugar Stevia (Natvia Gold)
• Red Chilli Flakes (optional)
• 1 Tsp Cornstarch Mixed With Cold Water
• 45g Honey (Capilano Hot Chilli Honey or your choice of honey)
• 700g Cooked White Rice (175g per serve, adjust to your preference)

Instructions

1. Marinate the diced chicken breast with soy sauce, white pepper, black pepper, minced garlic, and minced ginger.
2. Coat the marinated chicken with potato starch.
3. Spray the coated chicken evenly with light cooking oil and air fry, flipping halfway through and re-spraying any dry areas to ensure crispiness.
4. In a pan, melt the light butter and sauté the diced garlic.
5. Add the soy sauce, water, and brown sugar stevia to the pan.
6. Incorporate the honey and red chilli flakes (if using), then thicken the sauce with the cornstarch and water mixture.
7. Toss the crispy chicken in the prepared sauce.
8. Serve the chicken with cooked white rice.