High Protein Korean Popcorn Chicken

Serves 4
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Directions

  1. 1Dice the chicken breast into cubes.
  2. 2Dice the chicken breast into cubes.
  3. 3Dice the chicken breast into cubes.
  4. 4Add black pepper, soy sauce, and one egg to the diced chicken.
  5. 5Add black pepper, soy sauce, and one egg to the diced chicken.
  6. 6Add black pepper, soy sauce, and one egg to the diced chicken.
  7. 7Mix well with your hands until fully coated.
  8. 8Mix well with your hands until fully coated.
  9. 9Mix well with your hands until fully coated.
  10. 10To a large container, add cornflour and your diced chicken breast.
  11. 11To a large container, add cornflour and your diced chicken breast.
  12. 12To a large container, add cornflour and your diced chicken breast.
  13. 13Seal the lid and shake well until the chicken is fully coated.
  14. 14Seal the lid and shake well until the chicken is fully coated.
  15. 15Seal the lid and shake well until the chicken is fully coated.
  16. 16Set the coated chicken on a rack and give it a spray.
  17. 17Set the coated chicken on a rack and give it a spray.
  18. 18Set the coated chicken on a rack and give it a spray.
  19. 19Bake or air fry the chicken until cooked (Oven Bake: 210°C for 10-14 mins; Airfry: 200°C for 10-12 mins).
  20. 20Bake or air fry the chicken until cooked (Oven Bake: 210°C for 10-14 mins; Airfry: 200°C for 10-12 mins).
  21. 21Bake or air fry the chicken until cooked (Oven Bake: 210°C for 10-14 mins; Airfry: 200°C for 10-12 mins).
  22. 22For the Korean glaze, add soy sauce, water, low cal ketchup, gochujang paste, rice vinegar, honey, and brown stevia to a pan.
  23. 23For the Korean glaze, add soy sauce, water, low cal ketchup, gochujang paste, rice vinegar, honey, and brown stevia to a pan.
  24. 24For the Korean glaze, add soy sauce, water, low cal ketchup, gochujang paste, rice vinegar, honey, and brown stevia to a pan.
  25. 25Stir until the glaze thickens.
  26. 26Stir until the glaze thickens.
  27. 27Stir until the glaze thickens.
  28. 28Add your crispy popcorn chicken to the glaze.
  29. 29Add your crispy popcorn chicken to the glaze.
  30. 30Add your crispy popcorn chicken to the glaze.
  31. 31Toss it together to fully coat the chicken.
  32. 32Toss it together to fully coat the chicken.
  33. 33Toss it together to fully coat the chicken.
  34. 34Cook the sticky rice according to instructions, then let it cool for 10 minutes.
  35. 35Cook the sticky rice according to instructions, then let it cool for 10 minutes.
  36. 36Cook the sticky rice according to instructions, then let it cool for 10 minutes.
  37. 37Add rice vinegar, sweetener, and salt to taste to the cooked rice and mix again.
  38. 38Add rice vinegar, sweetener, and salt to taste to the cooked rice and mix again.
  39. 39Add rice vinegar, sweetener, and salt to taste to the cooked rice and mix again.
  40. 40Divide the chicken and sticky rice into four equal servings.
  41. 41Divide the chicken and sticky rice into four equal servings.
  42. 42Divide the chicken and sticky rice into four equal servings.
  43. 43Garnish with chopped green onions and sesame seeds.
  44. 44Garnish with chopped green onions and sesame seeds.
  45. 45Garnish with chopped green onions and sesame seeds.

Ingredients

  • 800 g chicken breast
  • 800 g chicken breast
  • 800 g chicken breast
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 20 ml soy sauce
  • 20 ml soy sauce
  • 20 ml soy sauce
  • 1 egg
  • 1 egg
  • 1 egg
  • 40 g cornflour
  • 40 g cornflour
  • 40 g cornflour
  • 60 ml soy sauce
  • 60 ml soy sauce
  • 60 ml soy sauce
  • 80 ml water
  • 80 ml water
  • 80 ml water
  • 2 tbsp low cal ketchup
  • 2 tbsp low cal ketchup
  • 2 tbsp low cal ketchup
  • 3 tbsp gochujang paste
  • 3 tbsp gochujang paste
  • 3 tbsp gochujang paste
  • 2 tbsp rice vinegar
  • 2 tbsp rice vinegar
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 30 g brown stevia
  • 30 g brown stevia
  • 30 g brown stevia
  • 200 g uncooked sticky rice
  • 200 g uncooked sticky rice
  • 200 g uncooked sticky rice
  • 3 tbsp rice vinegar
  • 3 tbsp rice vinegar
  • 3 tbsp rice vinegar
  • 1 tbsp sweetener
  • 1 tbsp sweetener
  • 1 tbsp sweetener
  • salt
  • salt
  • salt
  • chopped green onions
  • chopped green onions
  • chopped green onions
  • sesame seeds
  • sesame seeds
  • sesame seeds

Equipment

containerrackpan

Tips

  • Store for up to 5 days in the fridge.
  • To reheat, add a tsp of water and microwave for 3 minutes partially covered, once heated through mix well and enjoy!