High Protein Korean Popcorn Chicken

Serves 4
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Directions

  1. 1Dice the chicken breast into cubes.
  2. 2Dice the chicken breast into cubes.
  3. 3Dice the chicken breast into cubes.
  4. 4Add black pepper, soy sauce, and one egg to the chicken.
  5. 5Add black pepper, soy sauce, and one egg to the chicken.
  6. 6Add black pepper, soy sauce, and one egg to the chicken.
  7. 7Mix well with your hands until fully coated.
  8. 8Mix well with your hands until fully coated.
  9. 9Mix well with your hands until fully coated.
  10. 10To a large container, add cornflour.
  11. 11To a large container, add cornflour.
  12. 12To a large container, add cornflour.
  13. 13Add your diced chicken breast to the cornflour.
  14. 14Add your diced chicken breast to the cornflour.
  15. 15Add your diced chicken breast to the cornflour.
  16. 16Seal the lid and shake well until the chicken is fully coated.
  17. 17Seal the lid and shake well until the chicken is fully coated.
  18. 18Seal the lid and shake well until the chicken is fully coated.
  19. 19Set the chicken on a rack.
  20. 20Set the chicken on a rack.
  21. 21Set the chicken on a rack.
  22. 22Give it a spray.
  23. 23Give it a spray.
  24. 24Give it a spray.
  25. 25Bake or air fry the chicken with the specified settings.
  26. 26Bake or air fry the chicken with the specified settings.
  27. 27Bake or air fry the chicken with the specified settings.
  28. 28For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan.
  29. 29For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan.
  30. 30For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan.
  31. 31Stir until it thickens.
  32. 32Stir until it thickens.
  33. 33Stir until it thickens.
  34. 34Add your crispy popcorn chicken to the glaze.
  35. 35Add your crispy popcorn chicken to the glaze.
  36. 36Add your crispy popcorn chicken to the glaze.
  37. 37Toss it together to fully coat.
  38. 38Toss it together to fully coat.
  39. 39Toss it together to fully coat.
  40. 40Divide into four equal servings along with your sticky rice.
  41. 41Divide into four equal servings along with your sticky rice.
  42. 42Divide into four equal servings along with your sticky rice.
  43. 43Garnish with chopped green onions and sesame seeds.
  44. 44Garnish with chopped green onions and sesame seeds.
  45. 45Garnish with chopped green onions and sesame seeds.

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
  • 60 ml soy sauce
  • 60 ml soy sauce
  • 60 ml soy sauce
  • 1 egg
  • 1 egg
  • 1 egg
  • 40 g cornflour
  • 40 g cornflour
  • 40 g cornflour
  • 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
  • 5 tbsp rice vinegar
  • 5 tbsp rice vinegar
  • 5 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
  • 1 tbsp sweetener
  • 1 tbsp sweetener
  • 1 tbsp sweetener
  • salt
  • salt
  • salt
  • chopped green onions
  • chopped green onions
  • chopped green onions
  • sesame seeds
  • sesame seeds
  • sesame seeds

Equipment

panlarge containerrackmicrowave

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.