# High Protein Korean Popcorn Chicken

- Servings: 4 servings
- Total time: 20 min
- Cuisine: Korean
- Category: Snack
- Language: en

## Ingredients

- 800 g chicken breast
- 1 tsp black pepper
- 1 tbsp soy sauce
- 1 egg
- 40 g cornflour
- 60 ml soy sauce
- 80 ml water
- 2 tbsp low cal ketchup
- 3 tbsp gochujang chili paste
- 2 tbsp rice vinegar
- 2 tbsp honey
- 30 g brown stevia

## Instructions

1. Dice chicken breast into cubes. Add black pepper, soy sauce, and one egg. Mix well with your hands until fully coated.
2. In a large container, add cornflour and the diced chicken breast. Seal the lid and shake well until the chicken is fully coated.
3. Set the chicken on a rack and spray. Bake or air fry using the settings shown on the screen.
4. For the Korean glaze: Add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey and brown stevia to a pan. Stir until it thickens.
5. Add the crispy popcorn chicken to the glaze and toss together to fully coat.
6. Divide into four equal servings along with sticky rice.

## Equipment

- pan
- air fryer
- glass container with lid

## Source

- Original video: https://www.youtube.com/shorts/iZYz2qtGYDs
- Recipe page: https://www.cliprecipe.com/recipe/4a49daae-b13f-46db-94ac-fc0edb4cb86a
- Extracted: 2024-11-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt