High Protein Korean Popcorn Chicken
Serves 4
Directions
- 1Dice the chicken breast into cubes.
- 2Add black pepper, soy sauce, 1 egg and mix well with your hands till fully coated.
- 3Add cornflour to a large container, your diced chicken breast, seal the lid and shake well till the chicken is fully coated.
- 4Set it on a rack and bake or air fry with the indicated settings.
- 5For the Korean glaze add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey and brown stevia to a pan.
- 6Stir till it thickens and add your crispy popcorn chicken.
- 7Toss it together to fully coat.
- 8Divide it off into four equal servings along with your sticky rice.
Ingredients
- 800 g chicken breast
- 1 tbsp black pepper
- 20 ml soy sauce
- 1 egg
- 40 g cornflour / cornstarch
- 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
- taste salt
- green onions
- sesame seeds
Tips
- Store for up to 5 days in the fridge
- To reheat, add a tsp of water and microwave for 3 minutes partially covered, once heated through mix well and enjoy!
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