No-Fry Popcorn Chicken in Sweet Chili Sauce

• 200 g of chicken breast cut into cubes

• For tempura

• 7.5 g of white flour

• 7.5 g of wholemeal flour

• 30 g of plant-based milk (Cow Free or a similar alternative, can be replaced with water)

• 5 g of soy sauce

• A pinch of salt to taste

• A pinch of granulated garlic

• A pinch of black pepper

• 10 drops of monk fruit sweetener/sucralose Monk fruit / sucralose sweetenerA zero-calorie liquid sweetener. Add it by the drop, to taste.

• For coating

• 50 g of rice crisps

• A pinch of salt

• For the sauce

• 50 g of sweet chili sauce without sugar

• 2 g of cornstarch

• 50 g of water

• 30 drops of monk fruit sweetener/sucralose

• A pinch of granulated garlic

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1. 1

   Mix the tempura ingredients until uniform

2. 2

   Dip the chicken in the tempura

3. 3

   Coat the chicken with rice crisps and arrange in the air fryer/oven pan

4. 4

   Spray a little olive oil (optional)

5. 5

   Put in an air fryer/oven at 200°C until slightly browned (about 10 minutes)

6. 6

   Meanwhile prepare the sauce - mix the water and the cornstarch

7. 7

   Pour the water and cornstarch that we mixed into the pan and boil

8. 8

   Add the chili sauce and spices

9. 9

   When the sauce has reduced and thickened, remove from the heat

10. 10

    Pour the sauce over the crispy chicken/transfer the sauce to a bowl and dip the chicken in the sauce

11. 11

    Appetite!