High Protein Korean Popcorn Chicken

Serves 4
youtube.com

Directions

  1. 1Dice the chicken breast into cubes.
  2. 2Dice the chicken breast into cubes.
  3. 3Dice the chicken breast into cubes.
  4. 4Add black pepper, soy sauce, and one egg to the chicken.
  5. 5Add black pepper, soy sauce, and one egg to the chicken.
  6. 6Add black pepper, soy sauce, and one egg to the chicken.
  7. 7Mix the chicken well with your hands until fully coated.
  8. 8Mix the chicken well with your hands until fully coated.
  9. 9Mix the chicken well with your hands until fully coated.
  10. 10Add cornflour to a large container.
  11. 11Add cornflour to a large container.
  12. 12Add cornflour to a large container.
  13. 13Add the diced chicken breast to the cornflour.
  14. 14Add the diced chicken breast to the cornflour.
  15. 15Add the diced chicken breast to the cornflour.
  16. 16Seal the lid of the container and shake well until the chicken is fully coated.
  17. 17Seal the lid of the container and shake well until the chicken is fully coated.
  18. 18Seal the lid of the container and shake well until the chicken is fully coated.
  19. 19Set the coated chicken on a rack and give it a spray.
  20. 20Set the coated chicken on a rack and give it a spray.
  21. 21Set the coated chicken on a rack and give it a spray.
  22. 22Oven bake at 210 Now, for those looking to spice things up a notch, we're diving into a savory journey with a twist: our mouthwatering Korean Popcorn Chicken recipe! Get ready to tantalize your taste buds with this delectable dish. This recipe is super easy to make, perfect for meal prep, and boasts a whopping 50g of protein per serving, all while staying under 500 calories! Ingredients: 800g chicken breast, black pepper, 60ml soy sauce, 1 egg, 40g cornflour, 80ml water, 2 tbsp low-cal ketchup, 3 tbsp Gochujang paste, 2 tbsp rice wine vinegar, 2 tbsp honey, and 30g brown stevia. Equipment: large bowl, baking rack, and a pan. Preparation: First, dice your chicken breast into bite-sized cubes. In a bowl, season your chicken with black pepper and soy sauce, then crack in one egg and mix well until every piece is coated. Next, in a separate large container, add the cornflour. Add your marinated chicken to the container, seal it, and shake vigorously until each piece is fully covered in cornflour. Arrange the chicken on a baking rack, give it a light spray of oil, and either oven bake at 210°C for 10-14 minutes or air fry at 200°C for 10-12 minutes, until golden and crispy. While the chicken is cooking, let's prepare the irresistible Korean glaze! In a pan, combine soy sauce, water, low-cal ketchup, Gochujang paste, rice wine vinegar, honey, and brown stevia. Stir the mixture over medium heat until it thickens to a rich glaze. Once your chicken is perfectly cooked and crispy, add it to the pan with the glaze. Toss until every piece is gloriously coated in the sweet and spicy sauce. Serve immediately with sticky rice, garnished with green onions and sesame seeds for an extra burst of flavour and visual appeal. Divide the Korean Popcorn Chicken into four equal servings alongside sticky rice, and you're all set for a delicious and healthy meal prep! Enjoy! Nutritional Information: 495 calories and 50g protein per serving.
  23. 23Oven bake at 210 Now, for those looking to spice things up a notch, we're diving into a savory journey with a twist: our mouthwatering Korean Popcorn Chicken recipe! Get ready to tantalize your taste buds with this delectable dish. This recipe is super easy to make, perfect for meal prep, and boasts a whopping 50g of protein per serving, all while staying under 500 calories! Ingredients: 800g chicken breast, black pepper, 60ml soy sauce, 1 egg, 40g cornflour, 80ml water, 2 tbsp low-cal ketchup, 3 tbsp Gochujang paste, 2 tbsp rice wine vinegar, 2 tbsp honey, and 30g brown stevia. Equipment: large bowl, baking rack, and a pan. Preparation: First, dice your chicken breast into bite-sized cubes. In a bowl, season your chicken with black pepper and soy sauce, then crack in one egg and mix well until every piece is coated. Next, in a separate large container, add the cornflour. Add your marinated chicken to the container, seal it, and shake vigorously until each piece is fully covered in cornflour. Arrange the chicken on a baking rack, give it a light spray of oil, and either oven bake at 210°C for 10-14 minutes or air fry at 200°C for 10-12 minutes, until golden and crispy. While the chicken is cooking, let's prepare the irresistible Korean glaze! In a pan, combine soy sauce, water, low-cal ketchup, Gochujang paste, rice wine vinegar, honey, and brown stevia. Stir the mixture over medium heat until it thickens to a rich glaze. Once your chicken is perfectly cooked and crispy, add it to the pan with the glaze. Toss until every piece is gloriously coated in the sweet and spicy sauce. Serve immediately with sticky rice, garnished with green onions and sesame seeds for an extra burst of flavour and visual appeal. Divide the Korean Popcorn Chicken into four equal servings alongside sticky rice, and you're all set for a delicious and healthy meal prep! Enjoy! Nutritional Information: 495 calories and 50g protein per serving.
  24. 24Oven bake at 210 Now, for those looking to spice things up a notch, we're diving into a savory journey with a twist: our mouthwatering Korean Popcorn Chicken recipe! Get ready to tantalize your taste buds with this delectable dish. This recipe is super easy to make, perfect for meal prep, and boasts a whopping 50g of protein per serving, all while staying under 500 calories! Ingredients: 800g chicken breast, black pepper, 60ml soy sauce, 1 egg, 40g cornflour, 80ml water, 2 tbsp low-cal ketchup, 3 tbsp Gochujang paste, 2 tbsp rice wine vinegar, 2 tbsp honey, and 30g brown stevia. Equipment: large bowl, baking rack, and a pan. Preparation: First, dice your chicken breast into bite-sized cubes. In a bowl, season your chicken with black pepper and soy sauce, then crack in one egg and mix well until every piece is coated. Next, in a separate large container, add the cornflour. Add your marinated chicken to the container, seal it, and shake vigorously until each piece is fully covered in cornflour. Arrange the chicken on a baking rack, give it a light spray of oil, and either oven bake at 210°C for 10-14 minutes or air fry at 200°C for 10-12 minutes, until golden and crispy. While the chicken is cooking, let's prepare the irresistible Korean glaze! In a pan, combine soy sauce, water, low-cal ketchup, Gochujang paste, rice wine vinegar, honey, and brown stevia. Stir the mixture over medium heat until it thickens to a rich glaze. Once your chicken is perfectly cooked and crispy, add it to the pan with the glaze. Toss until every piece is gloriously coated in the sweet and spicy sauce. Serve immediately with sticky rice, garnished with green onions and sesame seeds for an extra burst of flavour and visual appeal. Divide the Korean Popcorn Chicken into four equal servings alongside sticky rice, and you're all set for a delicious and healthy meal prep! Enjoy! Nutritional Information: 495 calories and 50g protein per serving.
  25. 25Air fry at 200
  26. 26Air fry at 200
  27. 27Air fry at 200
  28. 28For the Korean glaze, add soy sauce, water, low cal ketchup, Gochujang chili paste, rice vinegar, honey, and brown stevia into a pan.
  29. 29For the Korean glaze, add soy sauce, water, low cal ketchup, Gochujang chili paste, rice vinegar, honey, and brown stevia into a pan.
  30. 30For the Korean glaze, add soy sauce, water, low cal ketchup, Gochujang chili paste, rice vinegar, honey, and brown stevia into a pan.
  31. 31Stir the mixture until it thickens.
  32. 32Stir the mixture until it thickens.
  33. 33Stir the mixture until it thickens.
  34. 34Add the crispy popcorn chicken to the pan.
  35. 35Add the crispy popcorn chicken to the pan.
  36. 36Add the crispy popcorn chicken to the pan.
  37. 37Toss it together to fully coat the chicken with the glaze.
  38. 38Toss it together to fully coat the chicken with the glaze.
  39. 39Toss it together to fully coat the chicken with the glaze.
  40. 40Divide the chicken into four equal servings along with sticky rice.
  41. 41Divide the chicken into four equal servings along with sticky rice.
  42. 42Divide the chicken into four equal servings along with sticky rice.

Ingredients

  • 800 g chicken breast
  • 800 g chicken breast
  • 800 g chicken breast
  • black pepper
  • black pepper
  • black pepper
  • 60 ml soy sauce
  • 60 ml soy sauce
  • 60 ml soy sauce
  • 1 egg
  • 1 egg
  • 1 egg
  • 40 g cornflour
  • 40 g cornflour
  • 40 g cornflour
  • 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

Equipment

large containerrackpan

Tips

  • The chicken should come out crispy after baking/air frying.