High Protein Korean Popcorn Chicken

12 mins
Serves 4
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Directions

  1. 1Dice chicken breast into cubes and add black pepper, soy sauce and one egg. Mix well with your hands until fully coated.
  2. 2Dice chicken breast into cubes and add black pepper, soy sauce and one egg. Mix well with your hands until fully coated.
  3. 3Dice chicken breast into cubes and add black pepper, soy sauce and one egg. Mix well with your hands until fully coated.
  4. 4Add cornflour to a large container. Add the diced chicken breast, seal the lid and shake well until the chicken is fully coated.
  5. 5Add cornflour to a large container. Add the diced chicken breast, seal the lid and shake well until the chicken is fully coated.
  6. 6Add cornflour to a large container. Add the diced chicken breast, seal the lid and shake well until the chicken is fully coated.
  7. 7Set chicken on a rack and give it a spray.
  8. 8Set chicken on a rack and give it a spray.
  9. 9Set chicken on a rack and give it a spray.
  10. 10Airfry at 200°C for 10-12 minutes or bake at 210°C for 10-14 minutes.
  11. 11Airfry at 200°C for 10-12 minutes or bake at 210°C for 10-14 minutes.
  12. 12Airfry at 200°C for 10-12 minutes or bake at 210°C for 10-14 minutes.
  13. 13For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey and brown stevia. Stir until it thickens.
  14. 14For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey and brown stevia. Stir until it thickens.
  15. 15For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey and brown stevia. Stir until it thickens.
  16. 16Add the crispy popcorn chicken, toss together to fully coat.
  17. 17Add the crispy popcorn chicken, toss together to fully coat.
  18. 18Add the crispy popcorn chicken, toss together to fully coat.
  19. 19Divide into four servings along with your sticky rice and garnish.
  20. 20Divide into four servings along with your sticky rice and garnish.
  21. 21Divide into four servings along with your sticky rice and garnish.

Ingredients

  • 800 g chicken breast
  • 800 g chicken breast
  • 800 g chicken breast
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 20 ml soy sauce
  • 20 ml soy sauce
  • 20 ml soy sauce
  • 1 egg
  • 1 egg
  • 1 egg
  • 40 g cornflour
  • 40 g cornflour
  • 40 g cornflour
  • 60 ml soy sauce
  • 60 ml soy sauce
  • 60 ml soy sauce
  • 80 ml water
  • 80 ml water
  • 80 ml water
  • 2 tbsp low cal ketchup
  • 2 tbsp low cal ketchup
  • 2 tbsp low cal ketchup
  • 3 tbsp gochujang paste
  • 3 tbsp gochujang paste
  • 3 tbsp gochujang paste
  • 2 tbsp rice vinegar
  • 2 tbsp rice vinegar
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 30 g brown stevia
  • 30 g brown stevia
  • 30 g brown stevia
  • 200 g uncooked sticky rice
  • 200 g uncooked sticky rice
  • 200 g uncooked sticky rice
  • 3 tbsp rice vinegar
  • 3 tbsp rice vinegar
  • 3 tbsp rice vinegar
  • 1 tbsp sweetener
  • 1 tbsp sweetener
  • 1 tbsp sweetener
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 handful chopped green onions
  • 1 handful chopped green onions
  • 1 handful chopped green onions
  • 1 handful sesame seeds
  • 1 handful sesame seeds
  • 1 handful sesame seeds

Equipment

large containerair fryer or ovenfrying pan