# High Protein Korean Popcorn Chicken

The most delicious high protein Korean popcorn chicken with sweet and sticky rice, under 500 calories and 50g protein.

- Servings: 4 servings
- Cuisine: Korean
- Category: Snack
- Language: en

## Ingredients

- 800 g chicken breast
- black pepper
- 60 ml soy sauce
- 1 egg
- 40 g cornflour
- 80 ml water
- 2 tbsp low cal ketchup
- 3 tbsp gochujang paste
- 2 tbsp rice vinegar
- 2 tbsp honey
- 30 g brown stevia

## Instructions

1. Dice the chicken breast into cubes.
2. Add black pepper, soy sauce, and one egg to the chicken.
3. Mix the chicken well with your hands until fully coated.
4. Add cornflour to a large container.
5. Add the diced chicken breast to the cornflour.
6. Seal the lid of the container and shake well until the chicken is fully coated.
7. Set the coated chicken on a rack and give it a spray.
8. Oven 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.
9. Air fry at 200
10. For the Korean glaze, add soy sauce, water, low cal ketchup, Gochujang chili paste, rice vinegar, honey, and brown stevia into a pan.
11. Stir the mixture until it thickens.
12. Add the crispy popcorn chicken to the pan.
13. Toss it together to fully coat the chicken with the glaze.
14. Divide the chicken into four equal servings along with sticky rice.

## Equipment

- large container
- rack
- pan

## Tips

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

## Source

- Original video: https://youtube.com/shorts/iZYz2qtGYDs?si=swMnwsCIhjvrnOcY
- Recipe page: https://www.cliprecipe.com/recipe/69dc82a6-0e59-474a-94b6-c0fdcddb39ba
- Extracted: 2026-04-23

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