High Protein Korean Popcorn Chicken

20 mins
Serves 4
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Directions

  1. 1Dice chicken breast into cubes. Add black pepper, soy sauce, and one egg. Mix well with your hands until fully coated.
  2. 2Dice chicken breast into cubes. Add black pepper, soy sauce, and one egg. Mix well with your hands until fully coated.
  3. 3Dice chicken breast into cubes. 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 and spray. Bake or air fry using the settings shown on the screen.
  8. 8Set the chicken on a rack and spray. Bake or air fry using the settings shown on the screen.
  9. 9Set the chicken on a rack and spray. Bake or air fry using the settings shown on the screen.
  10. 10For the Korean glaze: Add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey and brown stevia to a pan. Stir until it thickens.
  11. 11For the Korean glaze: Add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey and brown stevia to a pan. Stir until it thickens.
  12. 12For the Korean glaze: Add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey and brown stevia to a pan. Stir until it thickens.
  13. 13Add the crispy popcorn chicken to the glaze and toss together to fully coat.
  14. 14Add the crispy popcorn chicken to the glaze and toss together to fully coat.
  15. 15Add the crispy popcorn chicken to the glaze and toss together to fully coat.
  16. 16Divide into four equal servings along with sticky rice.
  17. 17Divide into four equal servings along with sticky rice.
  18. 18Divide into four equal servings along with sticky rice.

Ingredients

  • 800 g chicken breast
  • 800 g chicken breast
  • 800 g chicken breast
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp 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

Equipment

panair fryerglass container with lid