High Protein Korean Popcorn Chicken

Serves 4
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Directions

  1. 1Add white pepper, garlic and onion powder, diced garlic, ginger, soy sauce, one egg, a tiny bit of black pepper to diced chicken breast, and mix it all together.
  2. 2Add white pepper, garlic and onion powder, diced garlic, ginger, soy sauce, one egg, a tiny bit of black pepper to diced chicken breast, and mix it all together.
  3. 3Add white pepper, garlic and onion powder, diced garlic, ginger, soy sauce, one egg, a tiny bit of black pepper to diced chicken breast, and mix it all together.
  4. 4Add potato starch to a bowl, and coat every piece of chicken evenly.
  5. 5Add potato starch to a bowl, and coat every piece of chicken evenly.
  6. 6Add potato starch to a bowl, and coat every piece of chicken evenly.
  7. 7Spray generously with light cooking oil spray.
  8. 8Spray generously with light cooking oil spray.
  9. 9Spray generously with light cooking oil spray.
  10. 10Air fry or oven bake until golden brown and crispy.
  11. 11Air fry or oven bake until golden brown and crispy.
  12. 12Air fry or oven bake until golden brown and crispy.
  13. 13Add equal parts soy sauce and water to a pan on low heat.
  14. 14Add equal parts soy sauce and water to a pan on low heat.
  15. 15Add equal parts soy sauce and water to a pan on low heat.
  16. 16Add some chilli paste, natural sweetener, garlic, ginger, a drizzle of honey with some white vinegar, and cornflour mixed with water to help it thicken.
  17. 17Add some chilli paste, natural sweetener, garlic, ginger, a drizzle of honey with some white vinegar, and cornflour mixed with water to help it thicken.
  18. 18Add some chilli paste, natural sweetener, garlic, ginger, a drizzle of honey with some white vinegar, and cornflour mixed with water to help it thicken.
  19. 19Mix it together
  20. 20Mix it together
  21. 21Mix it together
  22. 22Add the chicken back in and mix it well to coat it completely.
  23. 23Add the chicken back in and mix it well to coat it completely.
  24. 24Add the chicken back in and mix it well to coat it completely.
  25. 25Divide into 4 equal servings with white rice.
  26. 26Divide into 4 equal servings with white rice.
  27. 27Divide into 4 equal servings with white rice.

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
  • Cooking Oil Spray
  • Cooking Oil Spray
  • Cooking Oil Spray
  • 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
  • 1 Tsp Cornstarch
  • 1 Tsp Cornstarch
  • Water
  • Water
  • Water
  • 160 g Rice
  • 160 g Rice
  • 160 g Rice

Equipment

BowlPanAir Fryer or Oven

Tips

  • The chicken can be air fried at 200C/400F for 14-18 minutes (flip halfway), or oven-baked at 190C/375F for 18-22 minutes (flip halfway)
  • Divide into 4 equal servings with white rice or your choice of sides and toppings