Korean Popcorn Chicken Rice Bowls

Serves 10
tiktok.com

Directions

  1. 1Dice chicken breast into small pieces.
  2. 2Dice chicken breast into small pieces.
  3. 3Dice chicken breast into small pieces.
  4. 4Combine diced chicken with garlic salt, smoked paprika, onion powder, black pepper, a whole egg, and soy sauce in a bowl.
  5. 5Combine diced chicken with garlic salt, smoked paprika, onion powder, black pepper, a whole egg, and soy sauce in a bowl.
  6. 6Combine diced chicken with garlic salt, smoked paprika, onion powder, black pepper, a whole egg, and soy sauce in a bowl.
  7. 7Add corn starch to a large container.
  8. 8Add corn starch to a large container.
  9. 9Add corn starch to a large container.
  10. 10Add the chicken in small batches to the corn starch.
  11. 11Add the chicken in small batches to the corn starch.
  12. 12Add the chicken in small batches to the corn starch.
  13. 13Shake the container until all chicken pieces are coated.
  14. 14Shake the container until all chicken pieces are coated.
  15. 15Shake the container until all chicken pieces are coated.
  16. 16Line the coated chicken pieces on a tray.
  17. 17Line the coated chicken pieces on a tray.
  18. 18Line the coated chicken pieces on a tray.
  19. 19Spray the chicken pieces.
  20. 20Spray the chicken pieces.
  21. 21Spray the chicken pieces.
  22. 22Air fry at 400F for 12 minutes OR bake at 400F for 18 minutes.
  23. 23Air fry at 400F for 12 minutes OR bake at 400F for 18 minutes.
  24. 24Air fry at 400F for 12 minutes OR bake at 400F for 18 minutes.
  25. 25To make the sauce, combine soy sauce, water, gochujang paste, brown sugar, rice vinegar, minced garlic, minced ginger, and honey in a pan.
  26. 26To make the sauce, combine soy sauce, water, gochujang paste, brown sugar, rice vinegar, minced garlic, minced ginger, and honey in a pan.
  27. 27To make the sauce, combine soy sauce, water, gochujang paste, brown sugar, rice vinegar, minced garlic, minced ginger, and honey in a pan.
  28. 28Bring the sauce to a light boil.
  29. 29Bring the sauce to a light boil.
  30. 30Bring the sauce to a light boil.
  31. 31Reduce the sauce until it thickens just a little bit.
  32. 32Reduce the sauce until it thickens just a little bit.
  33. 33Reduce the sauce until it thickens just a little bit.
  34. 34Toss the cooked chicken in the sauce until it looks nicely coated.
  35. 35Toss the cooked chicken in the sauce until it looks nicely coated.
  36. 36Toss the cooked chicken in the sauce until it looks nicely coated.
  37. 37Add the chicken to some cooked rice.
  38. 38Add the chicken to some cooked rice.
  39. 39Add the chicken to some cooked rice.
  40. 40Divide the chicken and rice evenly between 10 meal prep containers.
  41. 41Divide the chicken and rice evenly between 10 meal prep containers.
  42. 42Divide the chicken and rice evenly between 10 meal prep containers.
  43. 43Garnish with green onions.
  44. 44Garnish with green onions.
  45. 45Garnish with green onions.
  46. 46Garnish with sesame seeds.
  47. 47Garnish with sesame seeds.
  48. 48Garnish with sesame seeds.

Ingredients

  • 1700 g Chicken Breast
  • 1700 g Chicken Breast
  • 1700 g Chicken Breast
  • 15 g Garlic Salt
  • 15 g Garlic Salt
  • 15 g Garlic Salt
  • 7 g Smoked Paprika
  • 7 g Smoked Paprika
  • 7 g Smoked Paprika
  • 7 g Onion Powder
  • 7 g Onion Powder
  • 7 g Onion Powder
  • 7 g Black Pepper
  • 7 g Black Pepper
  • 7 g Black Pepper
  • 60 g Whole Egg
  • 60 g Whole Egg
  • 60 g Whole Egg
  • 45 g Soy Sauce
  • 45 g Soy Sauce
  • 45 g Soy Sauce
  • 125 g Corn Starch
  • 125 g Corn Starch
  • 125 g Corn Starch
  • 360 g Rice (Dry)
  • 360 g Rice (Dry)
  • 360 g Rice (Dry)
  • 720 g Bone Broth (Or Water)
  • 720 g Bone Broth (Or Water)
  • 720 g Bone Broth (Or Water)
  • 20 g Green Onions
  • 20 g Green Onions
  • 20 g Green Onions
  • 15 g Sesame Seeds
  • 15 g Sesame Seeds
  • 15 g Sesame Seeds
  • 120 g Soy Sauce
  • 120 g Soy Sauce
  • 120 g Soy Sauce
  • 120 g Water
  • 120 g Water
  • 120 g Water
  • 35 g Gochujang Paste
  • 35 g Gochujang Paste
  • 35 g Gochujang Paste
  • 30 g Brown Sugar
  • 30 g Brown Sugar
  • 30 g Brown Sugar
  • 15 g Rice Vinegar
  • 15 g Rice Vinegar
  • 15 g Rice Vinegar
  • 10 g Minced Garlic
  • 10 g Minced Garlic
  • 10 g Minced Garlic
  • 10 g Minced Ginger
  • 10 g Minced Ginger
  • 10 g Minced Ginger
  • 60 g Honey
  • 60 g Honey
  • 60 g Honey

Equipment

KnifeCutting boardBowlLarge containerAir fryerPanSpatulaMeal prep containers

Tips

  • When calculating the macros for the popcorn chicken, make sure to weigh the chicken before and after you dip it in corn starch for more accurate results. This will tell you exactly how much corn starch stuck to the chicken. Even though 1 cup of corn starch was used, only about a quarter of it stuck to the chicken itself.