High Protein Korean Fried Chicken Mac & Cheese

Serves 4
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Directions

  1. 1Grab your diced chicken breast, add an egg with garlic, ginger, pepper, and salt, and mix it together.
  2. 2Grab your diced chicken breast, add an egg with garlic, ginger, pepper, and salt, and mix it together.
  3. 3Grab your diced chicken breast, add an egg with garlic, ginger, pepper, and salt, and mix it together.
  4. 4Add potato starch into a separate bowl.
  5. 5Add potato starch into a separate bowl.
  6. 6Add potato starch into a separate bowl.
  7. 7Coat all of the chicken evenly.
  8. 8Coat all of the chicken evenly.
  9. 9Coat all of the chicken evenly.
  10. 10Spray them generously with cooking oil.
  11. 11Spray them generously with cooking oil.
  12. 12Spray them generously with cooking oil.
  13. 13Air fry at 200°C/400°F for 14-18 minutes (flip halfway), or oven bake at 190°C/375°F for 18-22 minutes (flip halfway) until golden brown and crispy.
  14. 14Air fry at 200°C/400°F for 14-18 minutes (flip halfway), or oven bake at 190°C/375°F for 18-22 minutes (flip halfway) until golden brown and crispy.
  15. 15Air fry at 200°C/400°F for 14-18 minutes (flip halfway), or oven bake at 190°C/375°F for 18-22 minutes (flip halfway) until golden brown and crispy.
  16. 16For the Korean glaze, to a pan on medium heat, add equal parts soy sauce and water, followed by natural sweetener, more garlic, ginger, and chili paste.
  17. 17For the Korean glaze, to a pan on medium heat, add equal parts soy sauce and water, followed by natural sweetener, more garlic, ginger, and chili paste.
  18. 18For the Korean glaze, to a pan on medium heat, add equal parts soy sauce and water, followed by natural sweetener, more garlic, ginger, and chili paste.
  19. 19Add some potato starch mixed with water to help the sauce thicken.
  20. 20Add some potato starch mixed with water to help the sauce thicken.
  21. 21Add some potato starch mixed with water to help the sauce thicken.
  22. 22Add some chili flakes with the cooked crispy chicken and mix well until the chicken is fully coated.
  23. 23Add some chili flakes with the cooked crispy chicken and mix well until the chicken is fully coated.
  24. 24Add some chili flakes with the cooked crispy chicken and mix well until the chicken is fully coated.
  25. 25Now to a pan, add fat-free evaporated milk with some paprika, chicken stock powder, light cream cheese, and light cheddar cheese.
  26. 26Now to a pan, add fat-free evaporated milk with some paprika, chicken stock powder, light cream cheese, and light cheddar cheese.
  27. 27Now to a pan, add fat-free evaporated milk with some paprika, chicken stock powder, light cream cheese, and light cheddar cheese.
  28. 28Mix and let it melt while you cook your pasta.
  29. 29Mix and let it melt while you cook your pasta.
  30. 30Mix and let it melt while you cook your pasta.
  31. 31Once the sauce is smooth and creamy, add your cooked and drained pasta.
  32. 32Once the sauce is smooth and creamy, add your cooked and drained pasta.
  33. 33Once the sauce is smooth and creamy, add your cooked and drained pasta.
  34. 34Mix it together until it sounds like something you've heard before.
  35. 35Mix it together until it sounds like something you've heard before.
  36. 36Mix it together until it sounds like something you've heard before.
  37. 37Divide everything into four equal servings and enjoy.
  38. 38Divide everything into four equal servings and enjoy.
  39. 39Divide everything into four equal servings and enjoy.

Ingredients

  • 700 g Diced Skinless & Boneless Chicken Breast
  • 700 g Diced Skinless & Boneless Chicken Breast
  • 700 g Diced Skinless & Boneless Chicken Breast
  • 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
  • 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
  • 3 Tsp Gochujang Chilli Paste
  • 3 Tsp Gochujang Chilli Paste
  • 3 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
  • 320 g Macaroni/Elbow Pasta
  • 320 g Macaroni/Elbow Pasta

Equipment

bowlpanair fryerovenpot

Tips

  • When reheating, add a drop of milk to 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.