High Protein Korean Popcorn Chicken
Serves 4
Directions
- 1To your diced chicken breast, add white pepper, garlic and onion powder, diced garlic, ginger, soy sauce, one egg, a tiny bit of black pepper and mix it all together.
- 2In a bowl add potato starch and coat every piece of chicken evenly.
- 3Spray the coated chicken generously with light cooking oil spray.
- 4Air fry or oven bake with the settings on screen until golden brown and crispy.
- 5For the Korean glaze, to a pan on low heat, add equal parts soy sauce and water, chili paste, natural sweetener, more garlic, ginger, a drizzle of honey with some white vinegar and cornflour mixed with water to help it thicken.
- 6Mix the sauce together until it's nice and sweet and thick.
- 7Add the chicken back into the sauce and mix it well to coat it completely.
- 8Divide into four equal servings with white rice or your choice of sides and toppings and enjoy.
Ingredients
- 720 g Skinless & Boneless Diced Chicken Breast
- 0.5 Tsp White Pepper
- 0.5 Tsp Black Pepper
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 10 g Minced Garlic
- 10 g Minced Ginger
- 50 ml Soy Sauce (Kikkomans Low Sodium Soy Sauce)
- 1 Egg
- 165 g Potato Starch (Tung Chung Potato Starch)
- 640 g Cooked White Rice
- Black & White Sesame Seeds
- Chopped Spring Onion
- 100 ml Soy Sauce (Kikkomans Low Sodium Soy Sauce)
- 100 ml Water
- 2 - 3 Tsp Gochujang Paste / Chilli Paste
- 20 g Natural Sweetener (Natvia Natural Brown Sweetener)
- 10 g Minced Garlic
- 5 g Minced Ginger
- 50 g Honey
- 1 Tsp White Vinegar
- 1 Tsp Cornstarch/Cornflour Mixed With Water
Equipment
air fryerovenpan
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