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Cut chicken breast into bite-sized pieces
Season chicken with black pepper and 20ml soy sauce
Beat 1 egg and coat chicken pieces
Dredge chicken in cornflour/cornstarch
Air fry at 200°C for 10-12 minutes or oven bake at 220°C for 15-20 minutes
Combine 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 to make glaze
Cook sticky rice according to package instructions
Allow cooked rice to cool for 10 minutes
Mix cooled rice with 3 tbsp rice vinegar, 1 tbsp sweetener, and salt to taste
Toss cooked chicken with Korean glaze
Serve chicken over sticky rice
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