High Protein Korean Popcorn Chicken
Serves 4
Directions
- 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.
- 2Add potato starch to a bowl, and coat every piece of chicken evenly.
- 3Spray generously with light cooking oil spray.
- 4Air fry or oven bake until golden brown and crispy.
- 5Add equal parts soy sauce and water to a pan on low heat.
- 6Add some chilli paste, natural sweetener, garlic, ginger, a drizzle of honey with some white vinegar, and cornflour mixed with water to help it thicken.
- 7Mix it together
- 8Add the chicken back in and mix it well to coat it completely.
- 9Divide into 4 equal servings with white rice.
Ingredients
- 720 g Diced Chicken Breast
- 0.5 Tsp White Pepper
- 1 Tsp Garlic & Onion Powder
- 10 g Diced Garlic
- 10 g Diced Ginger
- 50 ml Soy Sauce
- 1 Egg
- 0.5 Tsp Black Pepper
- 165 g Potato Starch
- Cooking Oil Spray
- 100 ml Soy Sauce
- 100 ml Water
- 2 Tsp Chilli/Gochujang Paste
- 20 g Natural Sweetener
- 10 g Garlic
- 10 g Ginger
- 50 g Honey
- 1 Tsp White Vinegar
- 1 Tsp Cornstarch
- Water
- 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
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