Serves 4
Directions
- 1Dice your chicken breast into cubes.
- 2Add black pepper, soy sauce and one egg.
- 3Mix well with your hands till fully coated.
- 4Add cornflour to a large container, then add your diced chicken breast.
- 5Seal the lid and shake well till the chicken is fully coated.
- 6Place the chicken on a rack and spray.
- 7Bake or air fry using the settings shown.
- 8Add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia into a frying pan to make the glaze.
- 9Stir until it thickens then add your crispy popcorn chicken.
- 10Toss together to fully coat.
- 11Divide off into 4 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
- to taste salt
- chopped green onions
- sesame seeds
Tips
- Perfect for meal prep.
- 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!
Related recipes
Korean Carrot Salad (Morkovcha)
Korean · Snack21m
Sodduk Sodduk
Korean · Snack
Kimchi cheese boonguh bbang
Korean · Snack
Cheese Potato Pouches
Korean · Snack
Dubu Buchim
Korean · Snack
Korean Popcorn Chicken
Korean · Snack
Korean Soy Marinated Eggs
Korean · Snack
구운주먹밥 누룽지
Korean · Snack
Bungeoppang
Korean · Snack
High Protein Korean Popcorn Chicken with Sweet and Sticky Rice
Korean · Snack
KBBQ Beef Kabobs
Korean · Sauce & Condiment
Sticky Korean Beef Bowls
Korean15m