High Protein Korean Popcorn Chicken

50 mins
Serves 4
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Directions

  1. 1Add white pepper, garlic & onion powder, diced garlic, diced ginger, soy sauce, one egg, and a tiny bit of black pepper to diced chicken breast. Mix it all together.
  2. 2Add white pepper, garlic & onion powder, diced garlic, diced ginger, soy sauce, one egg, and a tiny bit of black pepper to diced chicken breast. Mix it all together.
  3. 3Add white pepper, garlic & onion powder, diced garlic, diced ginger, soy sauce, one egg, and a tiny bit of black pepper to diced chicken breast. Mix it all together.
  4. 4In a bowl, add potato starch and coat every piece of chicken evenly.
  5. 5In a bowl, add potato starch and coat every piece of chicken evenly.
  6. 6In a bowl, add potato starch and coat every piece of chicken evenly.
  7. 7Spray the chicken generously with light cooking oil spray and air fry at 200C/400F for 14-18 min (flip halfway) or oven bake at 190C/375F for 18-22 min (flip halfway) until golden brown and crispy.
  8. 8Spray the chicken generously with light cooking oil spray and air fry at 200C/400F for 14-18 min (flip halfway) or oven bake at 190C/375F for 18-22 min (flip halfway) until golden brown and crispy.
  9. 9Spray the chicken generously with light cooking oil spray and air fry at 200C/400F for 14-18 min (flip halfway) or oven bake at 190C/375F for 18-22 min (flip halfway) until golden brown and crispy.
  10. 10For the Korean glaze, add soy sauce and water to a pan on low heat.
  11. 11For the Korean glaze, add soy sauce and water to a pan on low heat.
  12. 12For the Korean glaze, add soy sauce and water to a pan on low heat.
  13. 13Add chilli paste, natural sweetener, garlic, ginger, honey, and white vinegar.
  14. 14Add chilli paste, natural sweetener, garlic, ginger, honey, and white vinegar.
  15. 15Add chilli paste, natural sweetener, garlic, ginger, honey, and white vinegar.
  16. 16Add cornstarch mixed with water to help thicken the sauce.
  17. 17Add cornstarch mixed with water to help thicken the sauce.
  18. 18Add cornstarch mixed with water to help thicken the sauce.
  19. 19Mix it all together until the sauce is nice and sweet and thick.
  20. 20Mix it all together until the sauce is nice and sweet and thick.
  21. 21Mix it all together until the sauce is nice and sweet and thick.
  22. 22Add the chicken back into the pan and mix well to coat it completely.
  23. 23Add the chicken back into the pan and mix well to coat it completely.
  24. 24Add the chicken back into the pan and mix well to coat it completely.
  25. 25Divide into 4 equal servings with white rice or your choice of sides and toppings.
  26. 26Divide into 4 equal servings with white rice or your choice of sides and toppings.
  27. 27Divide into 4 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
  • 0 cooking oil
  • 0 cooking oil
  • 0 cooking oil
  • 640 g cooked white rice
  • 640 g cooked white rice
  • 640 g cooked white rice
  • 0 black & white sesame seeds
  • 0 black & white sesame seeds
  • 0 black & white sesame seeds
  • 0 chopped spring onion
  • 0 chopped spring onion
  • 0 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

bowlpanair fryer or ovenmeasuring spoonsmeasuring cups
High Protein Korean Popcorn Chicken | Clip Recipe