High Protein Korean Popcorn Chicken with Sweet and Sticky Rice

Serves 4
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Directions

  1. 1Dice your chicken breast into cubes.
  2. 2Dice your chicken breast into cubes.
  3. 3Dice your chicken breast into cubes.
  4. 4Add black pepper, soy sauce, and one egg to the diced chicken breast and mix well with your hands till fully coated.
  5. 5Add black pepper, soy sauce, and one egg to the diced chicken breast and mix well with your hands till fully coated.
  6. 6Add black pepper, soy sauce, and one egg to the diced chicken breast and mix well with your hands till fully coated.
  7. 7To a large container, add cornflour and your diced chicken breast.
  8. 8To a large container, add cornflour and your diced chicken breast.
  9. 9To a large container, add cornflour and your diced chicken breast.
  10. 10Seal the lid and shake well till the chicken is fully coated.
  11. 11Seal the lid and shake well till the chicken is fully coated.
  12. 12Seal the lid and shake well till the chicken is fully coated.
  13. 13Set the coated chicken on a rack, give it a spray, and bake or air fry.
  14. 14Set the coated chicken on a rack, give it a spray, and bake or air fry.
  15. 15Set the coated chicken on a rack, give it a spray, and bake or air fry.
  16. 16For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia.
  17. 17For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia.
  18. 18For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia.
  19. 19Stir the glaze till it thickens.
  20. 20Stir the glaze till it thickens.
  21. 21Stir the glaze till it thickens.
  22. 22Add your crispy popcorn chicken to the thickened glaze and toss it together to fully coat.
  23. 23Add your crispy popcorn chicken to the thickened glaze and toss it together to fully coat.
  24. 24Add your crispy popcorn chicken to the thickened glaze and toss it together to fully coat.
  25. 25Cook the sticky rice according to instructions, then allow to cool for 10 minutes.
  26. 26Cook the sticky rice according to instructions, then allow to cool for 10 minutes.
  27. 27Cook the sticky rice according to instructions, then allow to cool for 10 minutes.
  28. 28After cooling, add 3 tbsp of rice vinegar, a tbsp of sweetener, and salt to taste to the sticky rice, and mix again.
  29. 29After cooling, add 3 tbsp of rice vinegar, a tbsp of sweetener, and salt to taste to the sticky rice, and mix again.
  30. 30After cooling, add 3 tbsp of rice vinegar, a tbsp of sweetener, and salt to taste to the sticky rice, and mix again.
  31. 31Divide the popcorn chicken and sticky rice into four equal servings.
  32. 32Divide the popcorn chicken and sticky rice into four equal servings.
  33. 33Divide the popcorn chicken and sticky rice into four equal servings.
  34. 34Garnish with chopped green onions and sesame seeds.
  35. 35Garnish with chopped green onions and sesame seeds.
  36. 36Garnish 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
  • cornflour
  • cornflour
  • 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 (green parts)
  • chopped green onions (green parts)
  • chopped green onions (green parts)
  • sesame seeds
  • sesame seeds
  • sesame seeds

Equipment

large containerrackair fryermicrowave

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!