Korean Fried Chicken Mac & Cheese

1: Prepare diced skinless and boneless chicken breast by seasoning with salt, white pepper, minced garlic, and minced ginger.

2: In a bowl, mix potato starch with water and set aside.

3: Dip the seasoned chicken into the egg, then coat with potato starch.

4: Spray a pan with light cooking oil spray and fry the chicken until golden and cooked through.

5: For the Korean glaze, mix salt reduced soy sauce, water, natural sweetener, minced garlic, minced ginger, gochujang, and potato starch mixture in a pan. Heat until thickened.

6: In another pot, prepare the mac and cheese by boiling macaroni until al dente.

7: Drain the macaroni and mix with evaporated milk, smoked paprika, chicken stock powder, cream cheese, and cheddar cheese until creamy.

8: Serve the fried chicken on top of the mac and cheese and drizzle with the Korean glaze.