High Protein Korean Popcorn Chicken

50 mins
Serves 4
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Directions

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

Ingredients

  • 800 g chicken breast
  • 1 tbsp black pepper
  • 20 ml soy sauce
  • 1 egg
  • 40 g cornflour
  • 60 ml soy sauce
  • 80 ml water
  • 2 tbsp low cal ketchup
  • 3 tbsp gochujang paste
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 30 g brown stevia
  • 200 g uncooked sticky rice
  • 3 tbsp rice vinegar
  • 1 tbsp sweetener
  • 1 tbsp salt
  • 1 chopped green onions
  • 1 sesame seeds

Equipment

frying panlarge containerair fryer or ovenbowl