High Protein Crispy Sweet Chilli Popcorn Chicken

dairy-free ⓘ

7 meals

From a reel by Aussie Fitness — watch the original

Ingredients

• 1.4KG Diced Boneless & Skinless Chicken Breast (raw weight)
• 2 Eggs
• 1 Tsp Onion & Garlic Powder
• 1/2 Tsp White Pepper
• 90ml Salt Reduced Soy Sauce (Kikkomans)
• 250g Potato Starch (not all of this gets used - approximately 80g sticks to the chicken in total)
• 1,050g Cooked White Rice (150g per serving - 7 total)
• Toppings: White Sesame Seeds
• Diced Spring Onions
• Diced Red Chilli‘s
• 4 Diced Garlic Cloves
• 90ml Salt Reduced Soy Sauce & 90ml Water
• 90ml Salt Reduced Soy Sauce & 90ml Water
• 250g Light Sweet Chilli Sauce (Ayams Light Sweet Chilli Sauce)
• Chilli Flakes
• 90g Honey
• 20g Sriracha
• 5g Cornflour Mixed With 100ml Cold Water
• 5g Cornflour Mixed With 100ml Cold Water

Instructions

1. Coat the diced chicken in eggs, onion and garlic powder, white pepper, and soy sauce.
2. Dredge the chicken in potato starch until coated.
3. Cook the chicken until crispy.
4. Prepare the glaze by combining diced garlic, soy sauce, water, sweet chilli sauce, chilli flakes, honey, and sriracha.
5. Thicken the glaze by adding a slurry made of cornflour and cold water.
6. Combine the cooked chicken with the glaze.
7. Serve over cooked white rice and top with sesame seeds, spring onions, and red chillies if desired.