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 chicken.
  5. 5Add black pepper, soy sauce, and one egg to the chicken.
  6. 6Add black pepper, soy sauce, and one egg to the chicken.
  7. 7Mix well with your hands until the chicken is fully coated.
  8. 8Mix well with your hands until the chicken is fully coated.
  9. 9Mix well with your hands until the chicken is fully coated.
  10. 10Add cornflour to a large container.
  11. 11Add cornflour to a large container.
  12. 12Add cornflour to a large container.
  13. 13Add the diced chicken breast to the container.
  14. 14Add the diced chicken breast to the container.
  15. 15Add the diced chicken breast to the container.
  16. 16Seal the lid and shake well until the chicken is fully coated.
  17. 17Seal the lid and shake well until the chicken is fully coated.
  18. 18Seal the lid and shake well until the chicken is fully coated.
  19. 19Set the coated chicken on a rack and give it a spray.
  20. 20Set the coated chicken on a rack and give it a spray.
  21. 21Set the coated chicken on a rack and give it a spray.
  22. 22Oven bake at 210°C for 10-14 minutes or air fry at 200°C for 10-12 minutes.
  23. 23Oven bake at 210°C for 10-14 minutes or air fry at 200°C for 10-12 minutes.
  24. 24Oven bake at 210°C for 10-14 minutes or air fry at 200°C for 10-12 minutes.
  25. 25For the Korean glaze, add soy sauce, water, low-calorie ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan.
  26. 26For the Korean glaze, add soy sauce, water, low-calorie ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan.
  27. 27For the Korean glaze, add soy sauce, water, low-calorie ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan.
  28. 28Stir until the glaze thickens.
  29. 29Stir until the glaze thickens.
  30. 30Stir until the glaze thickens.
  31. 31Add your crispy popcorn chicken to the pan with the glaze.
  32. 32Add your crispy popcorn chicken to the pan with the glaze.
  33. 33Add your crispy popcorn chicken to the pan with the glaze.
  34. 34Toss the chicken together with the glaze to fully coat.
  35. 35Toss the chicken together with the glaze to fully coat.
  36. 36Toss the chicken together with the glaze to fully coat.
  37. 37Prepare sweet sticky rice by cooking it according to instructions, then allowing it to cool for 10 minutes before adding 3 tablespoons of rice vinegar, a tablespoon of sweetener, and salt to taste, then mix again.
  38. 38Prepare sweet sticky rice by cooking it according to instructions, then allowing it to cool for 10 minutes before adding 3 tablespoons of rice vinegar, a tablespoon of sweetener, and salt to taste, then mix again.
  39. 39Prepare sweet sticky rice by cooking it according to instructions, then allowing it to cool for 10 minutes before adding 3 tablespoons of rice vinegar, a tablespoon of sweetener, and salt to taste, then 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

bowllarge container with lidair fryerovenfrying panspatula

Tips

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