High Protein Korean Fried Chicken Mac & Cheese

Serves 4
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Directions

  1. 1Combine diced chicken breast with an egg, minced garlic, minced ginger, white pepper, and salt, then mix.
  2. 2Combine diced chicken breast with an egg, minced garlic, minced ginger, white pepper, and salt, then mix.
  3. 3Combine diced chicken breast with an egg, minced garlic, minced ginger, white pepper, and salt, then mix.
  4. 4Coat chicken with potato starch.
  5. 5Coat chicken with potato starch.
  6. 6Coat chicken with potato starch.
  7. 7Spray the chicken generously with cooking oil.
  8. 8Spray the chicken generously with cooking oil.
  9. 9Spray the chicken generously with cooking oil.
  10. 10Air fry at 200°C/400°F for 14-18 minutes, flipping halfway, OR oven bake at 190°C/375°F for 18-22 minutes, flipping halfway.
  11. 11Air fry at 200°C/400°F for 14-18 minutes, flipping halfway, OR oven bake at 190°C/375°F for 18-22 minutes, flipping halfway.
  12. 12Air fry at 200°C/400°F for 14-18 minutes, flipping halfway, OR oven bake at 190°C/375°F for 18-22 minutes, flipping halfway.
  13. 13For the Korean glaze, add soy sauce and water to a pan on medium heat.
  14. 14For the Korean glaze, add soy sauce and water to a pan on medium heat.
  15. 15For the Korean glaze, add soy sauce and water to a pan on medium heat.
  16. 16Add natural sweetener, minced garlic, minced ginger, chilli paste, and potato starch mixed with water.
  17. 17Add natural sweetener, minced garlic, minced ginger, chilli paste, and potato starch mixed with water.
  18. 18Add natural sweetener, minced garlic, minced ginger, chilli paste, and potato starch mixed with water.
  19. 19Add chilli flakes.
  20. 20Add chilli flakes.
  21. 21Add chilli flakes.
  22. 22Add cooked chicken and mix until fully coated.
  23. 23Add cooked chicken and mix until fully coated.
  24. 24Add cooked chicken and mix until fully coated.
  25. 25For the mac and cheese, add fat-free evaporated milk to a pan.
  26. 26For the mac and cheese, add fat-free evaporated milk to a pan.
  27. 27For the mac and cheese, add fat-free evaporated milk to a pan.
  28. 28Add smoked paprika, chicken stock powder, light cream cheese, and light cheddar cheese.
  29. 29Add smoked paprika, chicken stock powder, light cream cheese, and light cheddar cheese.
  30. 30Add smoked paprika, chicken stock powder, light cream cheese, and light cheddar cheese.
  31. 31Mix on low heat until melted.
  32. 32Mix on low heat until melted.
  33. 33Mix on low heat until melted.
  34. 34Cook macaroni.
  35. 35Cook macaroni.
  36. 36Cook macaroni.
  37. 37Add cooked and drained pasta to the cheese sauce and mix until creamy.
  38. 38Add cooked and drained pasta to the cheese sauce and mix until creamy.
  39. 39Add cooked and drained pasta to the cheese sauce and mix until creamy.
  40. 40Divide everything into four equal servings.
  41. 41Divide everything into four equal servings.
  42. 42Divide everything into four equal servings.

Ingredients

  • 700 g Diced Skinless & Boneless Chicken Breast (raw weight)
  • 700 g Diced Skinless & Boneless Chicken Breast (raw weight)
  • 700 g Diced Skinless & Boneless Chicken Breast (raw weight)
  • 1 Egg
  • 1 Egg
  • 1 Egg
  • 10 g Minced Garlic
  • 10 g Minced Garlic
  • 10 g Minced Garlic
  • 10 g Minced Ginger
  • 10 g Minced Ginger
  • 10 g Minced Ginger
  • 0.5 Tsp White Pepper
  • 0.5 Tsp White Pepper
  • 0.5 Tsp White Pepper
  • 1 Tsp Salt
  • 1 Tsp Salt
  • 1 Tsp Salt
  • 150 g Potato Starch
  • 150 g Potato Starch
  • 150 g Potato Starch
  • Light Cooking Oil Spray
  • Light Cooking Oil Spray
  • Light Cooking Oil Spray
  • 90 ml Salt Reduced Soy Sauce
  • 90 ml Salt Reduced Soy Sauce
  • 90 ml Salt Reduced Soy Sauce
  • 90 ml Water
  • 90 ml Water
  • 90 ml Water
  • 20 g Natural Sweetener
  • 20 g Natural Sweetener
  • 20 g Natural Sweetener
  • 10 g Minced Garlic
  • 10 g Minced Garlic
  • 10 g Minced Garlic
  • 10 g Minced Ginger
  • 10 g Minced Ginger
  • 10 g Minced Ginger
  • 2 Tsp Gochujang Chilli Paste
  • 2 Tsp Gochujang Chilli Paste
  • 2 Tsp Gochujang Chilli Paste
  • 1 Tsp Potato Starch or Corn Starch Mixed With Water
  • 1 Tsp Potato Starch or Corn Starch Mixed With Water
  • 1 Tsp Potato Starch or Corn Starch Mixed With Water
  • 1 Tsp Chilli Flakes
  • 1 Tsp Chilli Flakes
  • 1 Tsp Chilli Flakes
  • 340 ml Fat Free Evaporated Milk
  • 340 ml Fat Free Evaporated Milk
  • 340 ml Fat Free Evaporated Milk
  • 1 Tsp Smoked Paprika
  • 1 Tsp Smoked Paprika
  • 1 Tsp Smoked Paprika
  • 1 Tsp Chicken Stock Powder
  • 1 Tsp Chicken Stock Powder
  • 1 Tsp Chicken Stock Powder
  • 80 g Light Cream Cheese
  • 80 g Light Cream Cheese
  • 80 g Light Cream Cheese
  • 100 g Light Grated Cheddar Cheese
  • 100 g Light Grated Cheddar Cheese
  • 100 g Light Grated Cheddar Cheese
  • 320 g Macaroni/Elbow Pasta (dry weight)
  • 320 g Macaroni/Elbow Pasta (dry weight)
  • 320 g Macaroni/Elbow Pasta (dry weight)

Equipment

panair fryeroven

Tips

  • When reheating, add a drop of milk in the mac & cheese beforehand to make it creamy again.
  • Reheat the chicken with the mac & cheese or preferably separately in the air fryer / oven for a few minutes for maximum crispiness.