High Protein Crispy Korean Popcorn Chicken

20 mins
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 to a large container, then add your diced chicken breast, seal the lid, and shake well till the chicken is fully coated.
  8. 8Add cornflour to a large container, then add your diced chicken breast, seal the lid, and shake well till the chicken is fully coated.
  9. 9Add cornflour to a large container, then add your diced chicken breast, seal the lid, and shake well till the chicken is fully coated.
  10. 10Set the coated chicken on a rack, give it a spray, and bake or air fry.
  11. 11Set the coated chicken on a rack, give it a spray, and bake or air fry.
  12. 12Set the coated chicken on a rack, give it a spray, and bake or air fry.
  13. 13Air fry at 200°C for 10-12 minutes or oven bake at 220°C for 15-20 minutes.
  14. 14Air fry at 200°C for 10-12 minutes or oven bake at 220°C for 15-20 minutes.
  15. 15Air fry at 200°C for 10-12 minutes or oven bake at 220°C for 15-20 minutes.
  16. 16For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia.
  17. 17For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia.
  18. 18For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia.
  19. 19Stir the glaze till it thickens.
  20. 20Stir the glaze till it thickens.
  21. 21Stir the glaze till it thickens.
  22. 22Add your crispy popcorn chicken to the glaze and toss it together to fully coat.
  23. 23Add your crispy popcorn chicken to the glaze and toss it together to fully coat.
  24. 24Add your crispy popcorn chicken to the glaze and toss it together to fully coat.
  25. 25Cook sticky rice to instructions then allow to cool for 10 minutes.
  26. 26Cook sticky rice to instructions then allow to cool for 10 minutes.
  27. 27Cook sticky rice to instructions then allow to cool for 10 minutes.
  28. 28Add 3 tbsp of rice vinegar, a tbsp of sweetener, and salt to taste to the cooked sticky rice and mix again.
  29. 29Add 3 tbsp of rice vinegar, a tbsp of sweetener, and salt to taste to the cooked sticky rice and mix again.
  30. 30Add 3 tbsp of rice vinegar, a tbsp of sweetener, and salt to taste to the cooked sticky rice and mix again.
  31. 31Divide the popcorn chicken and sticky rice into four equal servings and enjoy.
  32. 32Divide the popcorn chicken and sticky rice into four equal servings and enjoy.
  33. 33Divide the popcorn chicken and sticky rice into four equal servings and enjoy.

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
  • Salt
  • Salt
  • Salt
  • Chopped green onions (green parts)
  • Chopped green onions (green parts)
  • Chopped green onions (green parts)
  • Sesame seeds
  • Sesame seeds
  • Sesame seeds

Equipment

containerrackair fryeroven

Tips

  • Store for up to 5 days in the fridge.
  • To reheat, add a tsp of water and microwave for 3 minutes partially covered, once heated through mix well and enjoy.
High Protein Crispy Korean Popcorn Chicken | Clip Recipe