# High Protein Korean Popcorn Chicken

This recipe shows how to make a delicious, high-protein Korean popcorn chicken with sweet sticky rice for under 500 calories and 50g of protein.

- Servings: 4 servings
- Total time: 12 min
- Cuisine: Korean
- Category: Snack
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- large container
- air fryer or oven
- frying pan

## Source

- Original video: https://www.facebook.com/share/r/15bNBxKnyU/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/68843310-6fbd-4edd-b402-2fbc93c1581e
- Extracted: 2025-01-30

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