High Protein Crispy Korean Popcorn Chicken

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 chicken and mix well with your hands till fully coated.
  5. 5Add black pepper, soy sauce, and one egg to the chicken and mix well with your hands till fully coated.
  6. 6Add black pepper, soy sauce, and one egg to the chicken and mix well with your hands till fully coated.
  7. 7Add cornflour and your diced chicken breast to a large container.
  8. 8Add cornflour and your diced chicken breast to a large container.
  9. 9Add cornflour and your diced chicken breast to a large container.
  10. 10Seal the lid and shake well until the chicken is fully coated.
  11. 11Seal the lid and shake well until the chicken is fully coated.
  12. 12Seal the lid and shake well until the chicken is fully coated.
  13. 13Set the chicken on a rack, give it a spray.
  14. 14Set the chicken on a rack, give it a spray.
  15. 15Set the chicken on a rack, give it a spray.
  16. 16Bake or air fry the chicken. Air fry at 200°C for 10-12 minutes or oven bake at 220°C for 15-18 minutes.
  17. 17Bake or air fry the chicken. Air fry at 200°C for 10-12 minutes or oven bake at 220°C for 15-18 minutes.
  18. 18Bake or air fry the chicken. Air fry at 200°C for 10-12 minutes or oven bake at 220°C for 15-18 minutes.
  19. 19For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan.
  20. 20For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan.
  21. 21For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan.
  22. 22Stir the glaze till it thickens.
  23. 23Stir the glaze till it thickens.
  24. 24Stir the glaze till it thickens.
  25. 25Add your crispy popcorn chicken to the glaze.
  26. 26Add your crispy popcorn chicken to the glaze.
  27. 27Add your crispy popcorn chicken to the glaze.
  28. 28Toss it together to fully coat.
  29. 29Toss it together to fully coat.
  30. 30Toss it together to fully coat.
  31. 31Cook the sticky rice according to package instructions.
  32. 32Cook the sticky rice according to package instructions.
  33. 33Cook the sticky rice according to package instructions.
  34. 34Allow the sticky rice to cool for 10 minutes.
  35. 35Allow the sticky rice to cool for 10 minutes.
  36. 36Allow the sticky rice to cool for 10 minutes.
  37. 37Add 3 tbsp of rice vinegar, a tbsp of sweetener, and salt to taste to the sticky rice and mix again.
  38. 38Add 3 tbsp of rice vinegar, a tbsp of sweetener, and salt to taste to the sticky rice and mix again.
  39. 39Add 3 tbsp of rice vinegar, a tbsp of sweetener, and salt to taste to the sticky rice and mix again.
  40. 40Divide the popcorn chicken into four equal servings along with your sticky rice.
  41. 41Divide the popcorn chicken into four equal servings along with your sticky rice.
  42. 42Divide the popcorn chicken into four equal servings along with your sticky rice.

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/cornstarch
  • 40 g cornflour/cornstarch
  • 40 g cornflour/cornstarch
  • 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
  • to taste salt
  • to taste salt
  • to taste 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 fryerovenmicrowave

Tips

  • To reheat, add a tsp of water and microwave for 3 minutes partially covered.
  • Store for up to 5 days in the fridge.