# High Protein Korean Popcorn Chicken

A delicious high protein korean popcorn chicken with sweet and sticky rice, for under 500 calories and 50 grams of protein.

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

## 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

## Instructions

1. Dice the chicken breast into cubes.
2. Add black pepper, soy sauce, 1 egg and mix well with your hands till fully coated.
3. Add cornflour to a large container, your diced chicken breast, seal the lid and shake well till the chicken is fully coated.
4. Set it on a rack and bake or air fry with the indicated settings.
5. For the Korean glaze add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey and brown stevia to a pan.
6. Stir till it thickens and add your crispy popcorn chicken.
7. Toss it together to fully coat.
8. Divide it off into four equal servings along with your sticky rice.

## 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!

## Source

- Original video: https://www.facebook.com/share/r/16ZvWKvmAG/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/6ae2aa5f-a5a7-4e19-90c3-c5cd52fc7b25
- Extracted: 2025-05-07

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