High Protein Korean Popcorn Chicken

Serves 4
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Directions

  1. 1Dice your chicken breast into cubes.
  2. 2Dice your chicken breast into cubes.
  3. 3Dice your chicken breast into cubes.
  4. 4Add black pepper, soy sauce and one egg.
  5. 5Add black pepper, soy sauce and one egg.
  6. 6Add black pepper, soy sauce and one egg.
  7. 7Mix well with your hands till fully coated.
  8. 8Mix well with your hands till fully coated.
  9. 9Mix well with your hands till fully coated.
  10. 10Add cornflour to a large container, then add your diced chicken breast.
  11. 11Add cornflour to a large container, then add your diced chicken breast.
  12. 12Add cornflour to a large container, then add your diced chicken breast.
  13. 13Seal the lid and shake well till the chicken is fully coated.
  14. 14Seal the lid and shake well till the chicken is fully coated.
  15. 15Seal the lid and shake well till the chicken is fully coated.
  16. 16Place the chicken on a rack and spray.
  17. 17Place the chicken on a rack and spray.
  18. 18Place the chicken on a rack and spray.
  19. 19Bake or air fry using the settings shown.
  20. 20Bake or air fry using the settings shown.
  21. 21Bake or air fry using the settings shown.
  22. 22Add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia into a frying pan to make the glaze.
  23. 23Add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia into a frying pan to make the glaze.
  24. 24Add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia into a frying pan to make the glaze.
  25. 25Stir until it thickens then add your crispy popcorn chicken.
  26. 26Stir until it thickens then add your crispy popcorn chicken.
  27. 27Stir until it thickens then add your crispy popcorn chicken.
  28. 28Toss together to fully coat.
  29. 29Toss together to fully coat.
  30. 30Toss together to fully coat.
  31. 31Divide off into 4 equal servings, along with your sticky rice.
  32. 32Divide off into 4 equal servings, along with your sticky rice.
  33. 33Divide off into 4 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 / cornstarch
  • 40 g cornflour / cornstarch
  • 40 g cornflour / cornstarch
  • 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
  • to taste salt
  • to taste salt
  • to taste salt
  • chopped green onions
  • chopped green onions
  • chopped green onions
  • sesame seeds
  • sesame seeds
  • 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!