Korean Popcorn Chicken & Sticky Rice

Name: Korean Popcorn Chicken & Sticky Rice
Total time: 21 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 800 g chicken thigh; 2 tbsp black pepper; 30 ml soy sauce; 20 ml water; 1 egg; 120 g cornflour/cornstarch; 60 ml soy sauce (reduced salt); 80 ml water; 2 tbsp low cal bbq; 3 tbsp gochujang paste; 2 tbsp rice vinegar; 2 tbsp honey; 30 g brown sugar stevia; 1 tsp salt; 1 tsp garlic; 1 tsp ginger; 0 sesame seeds; 0 spring onion

21m

Serves 3

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Korean Popcorn Chicken & Sticky Rice

tiktok.com

21m

Serves 3

Directions

1Dice chicken thigh into cubes and season with salt, black pepper, soy sauce, egg, garlic, and ginger. Mix until fully coated.
2Add cornflour to a container, add the diced chicken, and shake well until fully coated.
3Bake or air-fry the chicken at 200°C for 12-14 minutes.
4For the Korean glaze, add soy sauce, water, low-calorie barbecue sauce, gochujang paste, rice vinegar, honey, and brown sugar stevia to a pan. Simmer until thickened.
5Add the popcorn chicken to the sauce and mix until all parts are fully covered.
6Cook rice using a rice cooker.
7Dish up the Korean popcorn chicken and rice. Garnish with sesame seeds and spring onion (optional).

Ingredients

800 g chicken thigh
2 tbsp black pepper
30 ml soy sauce
20 ml water
1 egg
120 g cornflour/cornstarch
60 ml soy sauce (reduced salt)
80 ml water
2 tbsp low cal bbq
3 tbsp gochujang paste
2 tbsp rice vinegar
2 tbsp honey
30 g brown sugar stevia
1 tsp salt
1 tsp garlic
1 tsp ginger
0 sesame seeds
0 spring onion

Equipment

knifebowlcontainer with lidbaking tray or air fryerfrying panrice cooker

Korean Popcorn Chicken & Sticky Rice

Korean Popcorn Chicken & Sticky Rice

Directions

Ingredients

Equipment

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