High Protein Korean Popcorn Chicken

50 mins
Serves 1
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Directions

  1. 1Dice chicken breast into cubes and add black pepper, soy sauce, and one egg. Mix well with your hands until fully coated.
  2. 2Dice chicken breast into cubes and add black pepper, soy sauce, and one egg. Mix well with your hands until fully coated.
  3. 3Dice chicken breast into cubes and add black pepper, soy sauce, and one egg. Mix well with your hands until fully coated.
  4. 4In a large container, add cornflour and the diced chicken breast. Seal the lid and shake well until the chicken is fully coated.
  5. 5In a large container, add cornflour and the diced chicken breast. Seal the lid and shake well until the chicken is fully coated.
  6. 6In a large container, add cornflour and the diced chicken breast. Seal the lid and shake well until the chicken is fully coated.
  7. 7Set the chicken on a rack, give it a spray and bake or air fry according to the given timings.
  8. 8Set the chicken on a rack, give it a spray and bake or air fry according to the given timings.
  9. 9Set the chicken on a rack, give it a spray and bake or air fry according to the given timings.
  10. 10For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia. Stir until it thickens.
  11. 11For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia. Stir until it thickens.
  12. 12For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia. Stir until it thickens.
  13. 13Add the crispy popcorn chicken to the glaze and toss it together to fully coat.
  14. 14Add the crispy popcorn chicken to the glaze and toss it together to fully coat.
  15. 15Add the crispy popcorn chicken to the glaze and toss it together to fully coat.
  16. 16Divide the chicken into four equal servings along with sticky rice.
  17. 17Divide the chicken into four equal servings along with sticky rice.
  18. 18Divide the chicken into four equal servings along with sticky rice.

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
  • 40 g cornflour
  • 40 g cornflour
  • 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 chili paste
  • 3 tbsp gochujang chili paste
  • 3 tbsp gochujang chili 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 sticky rice
  • 200 g sticky rice
  • 200 g sticky rice
  • 3 tbsp rice vinegar
  • 3 tbsp rice vinegar
  • 3 tbsp rice vinegar
  • 1 tbsp sweetener
  • 1 tbsp sweetener
  • 1 tbsp sweetener
  • 1 to taste salt
  • 1 to taste salt
  • 1 to taste salt
  • 1 chopped green onions
  • 1 chopped green onions
  • 1 chopped green onions
  • 1 sesame seeds
  • 1 sesame seeds
  • 1 sesame seeds

Equipment

panair fryeroven
High Protein Korean Popcorn Chicken | Clip Recipe