# High Protein Crispy 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
- 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 (green parts)
- sesame seeds

## Instructions

1. Dice your chicken breast into cubes.
2. Add black pepper, soy sauce, and one egg to the diced chicken breast and mix well with your hands until fully coated.
3. To a large container, add cornflour and your diced chicken breast, then seal the lid and shake well until the chicken is fully coated.
4. Set the coated chicken on a rack, give it a spray, and bake at 220°C for 15-20 minutes or air fry at 200°C for 10-12 minutes.
5. For the Korean glaze, add soy sauce, water, low cal ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan and stir until it thickens.
6. Add your crispy popcorn chicken to the glaze and toss it together to fully coat.
7. Cook the sticky rice according to instructions, then allow it to cool for 10 minutes before adding rice vinegar, sweetener, and salt to taste, then mix again.
8. Divide the popcorn chicken and sticky rice into four equal servings.
9. Garnish with chopped green onions and sesame seeds.
10. Store for up to 5 days in the fridge.
11. To reheat, add a teaspoon of water and microwave for 3 minutes partially covered, once heated through mix well and enjoy.

## Equipment

- large container
- rack
- air fryer
- oven
- microwave

## Tips

- Dice your chicken breast into cubes.
- Coat chicken fully with cornflour by shaking it in a sealed container.
- Bake or air fry chicken until crispy.
- Stir the Korean glaze until it thickens.
- After cooking sticky rice, allow it to cool for 10 minutes before adding rice vinegar, sweetener, and salt.
- To reheat, add a tsp of water and microwave for 3 minutes partially covered.

## Source

- Original video: https://www.instagram.com/reel/DOZwUgECI9C/?igsh=NThqZmw3bXlkZTg3
- Recipe page: https://www.cliprecipe.com/recipe/7b36ebd3-eb8a-45a5-8a69-8e3a6f5ec215
- Extracted: 2026-02-07

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