# High Protein Korean Popcorn Chicken

This is a delicious high-protein Korean popcorn chicken with sweet and sticky rice, perfect for meal prep.

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

## Ingredients

- 800 g chicken breast
- 1 tbsp black pepper
- 60 ml soy sauce
- 1 egg
- 40 g cornflour
- 80 ml water
- 2 tbsp low cal ketchup
- 3 tbsp gochujang paste
- 5 tbsp rice vinegar
- 2 tbsp honey
- 30 g brown stevia
- 200 g uncooked sticky rice
- 1 tbsp sweetener
- salt
- chopped green onions
- sesame seeds

## Instructions

1. Dice the chicken breast into cubes.
2. Add black pepper, soy sauce, and one egg to the chicken.
3. Mix well with your hands until fully coated.
4. To a large container, add cornflour.
5. Add your diced chicken breast to the cornflour.
6. Seal the lid and shake well until the chicken is fully coated.
7. Set the chicken on a rack.
8. Give it a spray.
9. Bake or air fry the chicken with the specified settings.
10. For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan.
11. Stir until it thickens.
12. Add your crispy popcorn chicken to the glaze.
13. Toss it together to fully coat.
14. Divide into four equal servings along with your sticky rice.
15. Garnish with chopped green onions and sesame seeds.

## Equipment

- pan
- large container
- rack
- microwave

## 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.instagram.com/p/C5TivvHtcge/
- Recipe page: https://www.cliprecipe.com/recipe/7743093a-c01a-4987-ba27-24349291b7e0
- Extracted: 2025-08-05

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