High Protein Crispy Sweet Chilli Popcorn Chicken

Ingredients

• 1.4 kg diced boneless & skinless chicken breast, raw weight
• 2 whole eggs
• 1 tsp onion & garlic powder
• 1/2 tsp white pepper
• 90 ml salt reduced soy sauce, Kikkomans
• 250 g potato starch, not all of this gets used - approximately 80g sticks to the chicken in total
• 1050 g cooked white rice, 150g per serving, 7 total
• white sesame seeds, topping, optional
• diced spring onions, topping, optional
• diced red chillies, topping, optional
• 4 clove garlic, diced, for glaze
• 90 ml salt reduced soy sauce, for glaze
• 90 ml water, for glaze
• 250 g light sweet chilli sauce, Ayam's Light Sweet Chilli Sauce
• chilli flakes
• 90 g honey
• 20 g sriracha
• 5 g cornflour, mixed with 100ml cold water

Steps

1. Dice the chicken breast into bite-sized popcorn chicken pieces.

2. Whisk the eggs with onion & garlic powder and white pepper, then mix in the soy sauce and combine with the diced chicken.

3. Coat the marinated chicken pieces evenly in potato starch, shaking off excess.

4. Fry the coated chicken pieces until golden and crispy.

5. For the glaze, combine diced garlic, soy sauce, water, sweet chilli sauce, chilli flakes, honey and sriracha in a pan and bring to a simmer.

6. Mix the cornflour with cold water and stir into the simmering glaze to thicken.

7. Toss the crispy chicken pieces in the sweet chilli glaze until coated.

8. Divide the cooked rice and glazed chicken into containers, topping with sesame seeds, spring onions and diced red chilli as desired.