Airfry the popcorn chicken at 200°C for 10-12 minutes or Oven Bake at 220°C for 15-18 minutes
Make the Korean Glaze by mixing the soy sauce, water, low cal ketchup, gochujang paste, rice vinegar, honey, and brown stevia
Cook the sweet sticky rice according to instructions, then allow to cool for 10 minutes before adding 3 tbsp of rice vinegar, a tbsp of sweetener and salt to taste
Garnish the dish with chopped green onions and sesame seeds
