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Coat chicken with black pepper, 20ml soy sauce, 1 egg, salt, and 40g cornflour.
Air fryer: 200°C for 10–12 mins
Oven: 220°C for 15–20 mins
For the Korean glaze, simmer 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 until thick and glossy.
Coat the chicken with the glaze.
For the sweet sticky rice, cook 200g uncooked sticky rice.
Let the rice cool for 10 mins then mix through 3 tbsp rice vinegar, 1 tbsp sweetener, and salt.