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Coat chicken breast with egg, cornflour, black pepper, and salt
Cook in air fryer at 200°C for 10-12 minutes or in oven at 220°C for 15-20 minutes until crispy
Combine soy sauce, water, low cal ketchup, gochujang paste, rice vinegar, honey, and brown stevia in a pan
Simmer the glaze until thick and glossy
Coat the cooked chicken with the Korean glaze
Cook sticky rice according to package directions
Let cooked rice cool for 10 minutes
Mix rice vinegar, sweetener, and salt through the cooled rice
Serve popcorn chicken with sweet sticky rice