High Protein Korean Popcorn Chicken
Directions
- 1Add white pepper, garlic powder, onion powder, diced garlic, diced ginger, soy sauce, one egg, and a tiny bit of black pepper to the diced chicken breast and mix it all together.
- 2Add potato starch to a bowl and coat each piece of chicken evenly.
- 3Spray chicken generously with light cooking oil spray and air fry or oven bake according to the setting on screen until golden brown and crispy.
- 4For the Korean glaze, add equal parts soy sauce and water to a pan on low heat.
- 5Add chili paste, natural sweetener, more garlic, ginger, a drizzle of honey, and some white vinegar to the pan.
- 6Add cornstarch mixed with water to the pan to help thicken it and mix it together.
- 7Once the sauce is nice and sweet and thick, add the chicken back in and mix it well to coat completely.
- 8Divide into four equal servings with 160g of white rice or your choice of sides and toppings.
Ingredients
- 720 g Diced chicken breast
- 0.5 tsp White pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 10 g Diced garlic
- 10 g Diced ginger
- 50 ml Soy sauce
- 1 Egg
- 0.5 tsp Black pepper
- 165 g Potato starch
- 1 Cooking oil spray
- 100 ml Soy sauce
- 100 ml Water
- 2 tsp Chili paste
- 20 g Natural sweetener
- 10 g Garlic
- 10 g Ginger
- 50 g Honey
- 1 tsp White vinegar
- 1 tsp Cornstarch mixed with water
- 640 g Cooked white rice
- 1 Black and white sesame seeds
- 1 Chopped spring onion
Equipment
bowlfrying panair fryer or ovenmeasuring spoonsmeasuring cupstongs
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