High Protein Korean Fried Chicken Mac & Cheese

Ingredients:
700g Diced Skinless & Boneless Chicken Breast (raw weight)
1 Egg
10g Minced Garlic
10g Minced Ginger
1/2 Tsp White Pepper
1 Tsp Salt
150g Potato Starch (not all of this gets used - approximately 40g sticks to the chicken in total)
Light Cooking Oil Spray (FryLight)

Korean Glaze:
90ml Salt Reduced Soy Sauce & 90ml Water
20g Natural Sweetener (Natvia Natural Brown Sweetener)
10g Minced Garlic
10g Minced Ginger
2 - 3 Tsp Tsp Gochujang Chilli Paste
1 Tsp Potato Starch or Corn Starch Mixed With Water
1 Tsp Chilli Flakes

Mac & Cheese:
340ml Fat Free Evaporated Milk (Carnation Light & Creamy)
1 Tsp Smoked Paprika & 1 Tsp Chicken Stock Powder (Vegeta Salt Reduced Chicken Stock Powder)
80g Light Cream Cheese
100g Light Grated Cheddar Cheese (Dairyworks Natural Cheddar Cheese)
320g Macaroni/Elbow Pasta (dry weight)

IMPORTANT NOTES:
When reheating add a drop of milk in the mac & cheese beforehand, this will make it creamy again.
Reheat the chicken with the mac & cheese or preferably separately in the air fryer / oven for a few minutes for maximum crispiness.

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