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Combine 800g chicken breast, 1 tbsp black pepper, 20ml soy sauce, 1 egg, and 40g cornflour/cornstarch
Air fry at 200°C for 10-12 minutes or oven bake at 220°C for 15-20 minutes
Prepare Korean glaze by mixing 60ml soy sauce, 80ml water, 2 tbsp low cal ketchup, 3 tbsp gochujang paste, 2 tbsp rice vinegar, 2 tbsp honey, and 30g brown stevia
Cook 200g uncooked sticky rice according to package instructions
Allow cooked rice to cool for 10 minutes, then mix in 3 tbsp rice vinegar, 1 tbsp sweetener, and salt to taste
Coat cooked popcorn chicken with Korean glaze
Garnish with chopped green onions and sesame seeds
Store in fridge for up to 5 days
To reheat, add 1 tsp water and microwave for 3 minutes partially covered, then mix well