Korean Popcorn Chicken Rice Bowls
Serves 10
Directions
- 1Dice chicken breast into small pieces.
- 2Combine diced chicken with garlic salt, smoked paprika, onion powder, black pepper, a whole egg, and soy sauce in a bowl.
- 3Add corn starch to a large container.
- 4Add the chicken in small batches to the corn starch.
- 5Shake the container until all chicken pieces are coated.
- 6Line the coated chicken pieces on a tray.
- 7Spray the chicken pieces.
- 8Air fry at 400F for 12 minutes OR bake at 400F for 18 minutes.
- 9To make the sauce, combine soy sauce, water, gochujang paste, brown sugar, rice vinegar, minced garlic, minced ginger, and honey in a pan.
- 10Bring the sauce to a light boil.
- 11Reduce the sauce until it thickens just a little bit.
- 12Toss the cooked chicken in the sauce until it looks nicely coated.
- 13Add the chicken to some cooked rice.
- 14Divide the chicken and rice evenly between 10 meal prep containers.
- 15Garnish with green onions.
- 16Garnish with sesame seeds.
Ingredients
- 1700 g Chicken Breast
- 15 g Garlic Salt
- 7 g Smoked Paprika
- 7 g Onion Powder
- 7 g Black Pepper
- 60 g Whole Egg
- 45 g Soy Sauce
- 125 g Corn Starch
- 360 g Rice (Dry)
- 720 g Bone Broth (Or Water)
- 20 g Green Onions
- 15 g Sesame Seeds
- 120 g Soy Sauce
- 120 g Water
- 35 g Gochujang Paste
- 30 g Brown Sugar
- 15 g Rice Vinegar
- 10 g Minced Garlic
- 10 g Minced Ginger
- 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.
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