High Protein Korean Popcorn Chicken

12 mins
Serves 4
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Directions

  1. 1Dice chicken breast into cubes and add black pepper, soy sauce, and an egg. Mix well with your hands until fully coated.
  2. 2Dice chicken breast into cubes and add black pepper, soy sauce, and an egg. Mix well with your hands until fully coated.
  3. 3Dice chicken breast into cubes and add black pepper, soy sauce, and an egg. Mix well with your hands until fully coated.
  4. 4Add cornflour to a large container, add the diced chicken breast, seal the lid, and shake well until the chicken is fully coated.
  5. 5Add cornflour to a large container, add the diced chicken breast, seal the lid, and shake well until the chicken is fully coated.
  6. 6Add cornflour to a large container, add the diced chicken breast, seal the lid, and shake well until the chicken is fully coated.
  7. 7Set the chicken on a rack, give it a spray, and bake or air fry using the settings shown on the screen.
  8. 8Set the chicken on a rack, give it a spray, and bake or air fry using the settings shown on the screen.
  9. 9Set the chicken on a rack, give it a spray, and bake or air fry using the settings shown on the screen.
  10. 10For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice wine vinegar, honey, and brown stevia. Stir until thickened.
  11. 11For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice wine vinegar, honey, and brown stevia. Stir until thickened.
  12. 12For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice wine vinegar, honey, and brown stevia. Stir until thickened.
  13. 13Add your crispy popcorn chicken to the glaze and toss it together to fully coat.
  14. 14Add your crispy popcorn chicken to the glaze and toss it together to fully coat.
  15. 15Add your crispy popcorn chicken to the glaze and toss it together to fully coat.
  16. 16Divide into four equal servings along with your sticky rice.
  17. 17Divide into four equal servings along with your sticky rice.
  18. 18Divide into four equal servings along with your sticky rice.

Ingredients

  • 800 g chicken breast
  • 800 g chicken breast
  • 800 g chicken breast
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 20 ml soy sauce
  • 20 ml soy sauce
  • 20 ml soy sauce
  • 1 egg
  • 1 egg
  • 1 egg
  • 40 g cornflour
  • 40 g cornflour
  • 40 g cornflour
  • 60 ml soy sauce
  • 60 ml soy sauce
  • 60 ml soy sauce
  • 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
  • 200 g uncooked sticky rice
  • 200 g uncooked sticky rice
  • 200 g uncooked sticky rice
  • 3 tbsp rice vinegar
  • 3 tbsp rice vinegar
  • 3 tbsp rice vinegar
  • 1 tbsp sweetener
  • 1 tbsp sweetener
  • 1 tbsp sweetener
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 chopped green onions
  • 1 chopped green onions
  • 1 chopped green onions
  • 1 sesame seeds
  • 1 sesame seeds
  • 1 sesame seeds

Equipment

large containerfrying panair fryer or ovenbowl