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Marinate 800g chicken breast with 1 tbsp black pepper, 20ml soy sauce, and 1 egg
Coat chicken in 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 combining 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
Mix rice with 3 tbsp rice vinegar, 1 tbsp sweetener, and salt to taste
Toss cooked chicken with Korean glaze
Serve chicken over sticky rice and garnish with chopped green onions and sesame seeds
Store in fridge for up to 5 days; reheat by adding 1 tsp water and microwaving for 3 minutes partially covered