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