High Protein Korean Popcorn Chicken
Directions
- 1To your diced chicken breast add white pepper, garlic and onion powder, diced garlic, ginger, soy sauce, one egg, a tiny bit of black pepper and mix it all together.
- 2To your diced chicken breast add white pepper, garlic and onion powder, diced garlic, ginger, soy sauce, one egg, a tiny bit of black pepper and mix it all together.
- 3To your diced chicken breast add white pepper, garlic and onion powder, diced garlic, ginger, soy sauce, one egg, a tiny bit of black pepper and mix it all together.
- 4In a bowl add potato starch, coat every piece of chicken evenly.
- 5In a bowl add potato starch, coat every piece of chicken evenly.
- 6In a bowl add potato starch, coat every piece of chicken evenly.
- 7Spray them generously with light cooking oil spray and air fry or oven bake with the settings on screen until golden brown and crispy.
- 8Spray them generously with light cooking oil spray and air fry or oven bake with the settings on screen until golden brown and crispy.
- 9Spray them generously with light cooking oil spray and air fry or oven bake with the settings on screen until golden brown and crispy.
- 10Now for the Korean glaze to a pan on low heat add equal parts soy sauce and water.
- 11Now for the Korean glaze to a pan on low heat add equal parts soy sauce and water.
- 12Now for the Korean glaze to a pan on low heat add equal parts soy sauce and water.
- 13Add some chilli paste, natural sweetener, more garlic, ginger, a drizzle of honey with some white vinegar, and cornflour mixed with water to help it thicken.
- 14Add some chilli paste, natural sweetener, more garlic, ginger, a drizzle of honey with some white vinegar, and cornflour mixed with water to help it thicken.
- 15Add some chilli paste, natural sweetener, more garlic, ginger, a drizzle of honey with some white vinegar, and cornflour mixed with water to help it thicken.
- 16Mix it together, and once the sauce is nice and sweet and thick like you, add the chicken back in and mix it well to coat it completely.
- 17Mix it together, and once the sauce is nice and sweet and thick like you, add the chicken back in and mix it well to coat it completely.
- 18Mix it together, and once the sauce is nice and sweet and thick like you, add the chicken back in and mix it well to coat it completely.
- 19Now divide into four equal servings with white rice or your choice of sides and toppings.
- 20Now divide into four equal servings with white rice or your choice of sides and toppings.
- 21Now divide into four equal servings with white rice or your choice of sides and toppings.
Ingredients
- 720 g diced chicken breast
- 720 g diced chicken breast
- 720 g diced chicken breast
- 0.5 tsp white pepper
- 0.5 tsp white pepper
- 0.5 tsp white pepper
- 1 tsp garlic & onion powder
- 1 tsp garlic & onion powder
- 1 tsp garlic & onion powder
- 10 g diced garlic
- 10 g diced garlic
- 10 g diced garlic
- 10 g diced ginger
- 10 g diced ginger
- 10 g diced ginger
- 50 ml soy sauce
- 50 ml soy sauce
- 50 ml soy sauce
- 1 egg
- 1 egg
- 1 egg
- 0.5 tsp black pepper
- 0.5 tsp black pepper
- 0.5 tsp black pepper
- 165 g potato starch
- 165 g potato starch
- 165 g potato starch
- 1 cooking oil
- 1 cooking oil
- 1 cooking oil
- 640 g cooked white rice
- 640 g cooked white rice
- 640 g cooked white rice
- 1 sesame seeds
- 1 sesame seeds
- 1 sesame seeds
- 1 chopped spring onion
- 1 chopped spring onion
- 1 chopped spring onion
- 100 ml soy sauce
- 100 ml soy sauce
- 100 ml soy sauce
- 100 ml water
- 100 ml water
- 100 ml water
- 2 tsp chilli / gochujang paste
- 2 tsp chilli / gochujang paste
- 2 tsp chilli / gochujang paste
- 20 g natural sweetener
- 20 g natural sweetener
- 20 g natural sweetener
- 10 g garlic
- 10 g garlic
- 10 g garlic
- 10 g ginger
- 10 g ginger
- 10 g ginger
- 50 g honey
- 50 g honey
- 50 g honey
- 1 tsp white vinegar
- 1 tsp white vinegar
- 1 tsp white vinegar
- 1 tsp cornstarch mixed with water
- 1 tsp cornstarch mixed with water
- 1 tsp cornstarch mixed with water
Equipment
bowlspoonpanair fryer or oven