High Protein Sticky Korean Fried Chicken

Serves 4
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Directions

  1. 1Slice your chicken breast into cubes.
  2. 2Add garlic powder, black pepper, paprika, salt, and cornflour to the chicken.
  3. 3Mix well until everything is coated.
  4. 4Cook on medium heat for 8 minutes until golden and crispy.
  5. 5Set the chicken aside.
  6. 6Add light soy sauce, honey, and gochujang paste to the pan.
  7. 7Keep stirring till the sauce thickens.
  8. 8Add the crispy chicken and mix well.
  9. 9Thinly slice the cucumber.
  10. 10Add light soy sauce, rice vinegar, optional chili flakes, garlic, and sesame seeds to the sliced cucumber.
  11. 11Mix the cucumber salad.
  12. 12Serve with hot rice and enjoy.

Ingredients

  • 700 g Cubed Chicken Breast
  • 2 tsp Garlic Powder
  • 1.5 tsp Black Pepper
  • 2 tsp Paprika
  • 1 tsp Salt
  • 30 g Cornflour
  • 50 ml Light Soy Sauce
  • 50 ml Water
  • 25 g Honey
  • 40 g Gochujang Paste
  • Thinly Sliced Cucumber
  • 20 ml Light Soy Sauce
  • 10 ml Rice Vinegar
  • Chilli Flakes
  • 1 tsp Garlic Powder
  • 1 tsp Sesame Seeds

Equipment

Glass baking dishSpoonFrying panSpatulaKnifePlate

Tips

  • When coating the chicken with cornflour, make sure it’s well coated, or you can skip the cornflour entirely.
  • When making the glaze, add ingredients on low heat, stir until it bubbles lightly, then let it reduce for 3-4 minutes to thicken.
  • Store the cucumbers separately and warm up the meal prep without them as they are better served cold.
  • Gochujang Paste can be substituted for tomato paste mixed with sriracha if unavailable.