High Protein Korean Fried Chicken

Serves 4
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Directions

  1. 1Slice your chicken breast into cubes.
  2. 2Add garlic powder, black pepper, paprika, salt, and cornflour to the chicken.
  3. 3Mix well until everything is well coated.
  4. 4Cook the chicken on medium heat for 8 minutes until golden and crispy.
  5. 5Set the cooked chicken aside.
  6. 6In the same pan, add light soy sauce mixed with water, honey, and gochujang paste.
  7. 7Stir until the sauce thickens.
  8. 8Add the crispy chicken to the sauce and mix well.
  9. 9For the pickled cucumbers, thinly slice the cucumber.
  10. 10Add light soy sauce, rice vinegar, optional chili flakes, garlic, and sesame seeds to the sliced cucumber.
  11. 11Mix the cucumber ingredients well.
  12. 12Serve the Korean fried chicken and pickled cucumbers with hot rice.

Ingredients

  • 700 g Cubed Chicken Breast
  • 2 tsp Garlic Powder
  • 1.5 tsp Black Pepper
  • 2 tsp Paprika
  • 1 tsp Salt
  • 30 g Cornflour
  • 50 ml Light Soy sauce
  • 50 ml Water
  • 25 g Honey
  • 40 g Gochujang Paste
  • Thinly sliced Cucumber
  • 20 ml Light Soy Sauce
  • 10 ml Rice Vinegar
  • Chilli Flakes
  • 1 tsp Garlic
  • 1 tsp Sesame Seeds

Equipment

Cutting boardKnifeMixing bowlSpatulaPan

Tips

  • When coating the chicken with cornflour, make sure it’s well coated. You can skip cornflour if you don’t have it.
  • When making the glaze, add ingredients on low heat and stir until it starts to bubble lightly, then reduce for 3-4 minutes until it thickens.
  • You can store the cucumbers separately and warm up the meal prep without them. They are better served cold.
  • Gochujang can be substituted for tomato paste mixed with sriracha.