High Protein Korean Popcorn Chicken with Sweet and Sticky Rice

Serves 4
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Directions

  1. 1Dice your chicken breast into cubes.
  2. 2Dice your chicken breast into cubes.
  3. 3Dice your chicken breast into cubes.
  4. 4Add black pepper, soy sauce, and one egg to the diced chicken.
  5. 5Add black pepper, soy sauce, and one egg to the diced chicken.
  6. 6Add black pepper, soy sauce, and one egg to the diced chicken.
  7. 7Mix well with your hands until the chicken is fully coated.
  8. 8Mix well with your hands until the chicken is fully coated.
  9. 9Mix well with your hands until the chicken is fully coated.
  10. 10To a large container, add cornflour and your diced chicken breast.
  11. 11To a large container, add cornflour and your diced chicken breast.
  12. 12To a large container, add cornflour and your diced chicken breast.
  13. 13Seal the lid and shake well until the chicken is fully coated.
  14. 14Seal the lid and shake well until the chicken is fully coated.
  15. 15Seal the lid and shake well until the chicken is fully coated.
  16. 16Set the coated chicken on a rack, give it a spray.
  17. 17Set the coated chicken on a rack, give it a spray.
  18. 18Set the coated chicken on a rack, give it a spray.
  19. 19Bake in the oven at 220°C for 15-18 minutes or air fry at 200°C for 10-12 minutes.
  20. 20Bake in the oven at 220°C for 15-18 minutes or air fry at 200°C for 10-12 minutes.
  21. 21Bake in the oven at 220°C for 15-18 minutes or air fry at 200°C for 10-12 minutes.
  22. 22For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan.
  23. 23For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan.
  24. 24For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan.
  25. 25Stir the glaze until it thickens.
  26. 26Stir the glaze until it thickens.
  27. 27Stir the glaze until it thickens.
  28. 28Add your crispy popcorn chicken to the glaze and toss it together to fully coat.
  29. 29Add your crispy popcorn chicken to the glaze and toss it together to fully coat.
  30. 30Add your crispy popcorn chicken to the glaze and toss it together to fully coat.
  31. 31Cook the sticky rice according to instructions, then allow to cool for 10 minutes.
  32. 32Cook the sticky rice according to instructions, then allow to cool for 10 minutes.
  33. 33Cook the sticky rice according to instructions, then allow to cool for 10 minutes.
  34. 34Add 3 tbsp of rice vinegar, a tbsp of sweetener and salt to taste to the sticky rice and mix again.
  35. 35Add 3 tbsp of rice vinegar, a tbsp of sweetener and salt to taste to the sticky rice and mix again.
  36. 36Add 3 tbsp of rice vinegar, a tbsp of sweetener and salt to taste to the sticky rice and mix again.
  37. 37Divide the popcorn chicken and sticky rice into four equal servings.
  38. 38Divide the popcorn chicken and sticky rice into four equal servings.
  39. 39Divide the popcorn chicken and sticky rice into four equal servings.

Ingredients

  • 800 g chicken breast
  • 800 g chicken breast
  • 800 g chicken breast
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 20 ml soy sauce
  • 20 ml soy sauce
  • 20 ml soy sauce
  • 1 egg
  • 1 egg
  • 1 egg
  • 40 g cornflour/cornstarch
  • 40 g cornflour/cornstarch
  • 40 g cornflour/cornstarch
  • 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 paste
  • 3 tbsp gochujang paste
  • 3 tbsp gochujang 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
  • 200 g uncooked sticky rice
  • 200 g uncooked sticky rice
  • 200 g uncooked sticky rice
  • 3 tbsp rice vinegar
  • 3 tbsp rice vinegar
  • 3 tbsp rice vinegar
  • 1 tbsp sweetener
  • 1 tbsp sweetener
  • 1 tbsp sweetener
  • to taste salt
  • to taste salt
  • to taste salt
  • chopped green onions
  • chopped green onions
  • chopped green onions
  • sesame seeds
  • sesame seeds
  • sesame seeds

Equipment

large containerrackair fryeroven

Tips

  • Store for up to 5 days in the fridge.
  • To reheat, add a tsp of water and microwave for 3 minutes partially covered, mix well once heated.