Korean Popcorn Chicken & Sticky Rice
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