# Korean Popcorn Chicken & Sticky Rice

This recipe shows how to make Korean popcorn chicken with sticky rice.

- Servings: 3 servings
- Total time: 21 min
- Cuisine: Korean
- Category: Snack
- Language: en

## 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

## Instructions

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

## Equipment

- knife
- bowl
- container with lid
- baking tray or air fryer
- frying pan
- rice cooker

## Source

- Original video: https://vm.tiktok.com/ZNdNq9W8o/
- Recipe page: https://www.cliprecipe.com/recipe/66c4584d-3505-4a4b-871f-0f3029da7558
- Extracted: 2025-04-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt