High Protein & Low Calorie Crispy Korean Fried Chicken
Directions
- 1Grab your diced chicken breast, add salt, garlic powder, black pepper, olive oil and mix it all together.
- 2Coat the chicken in cornflour and mix it all together.
- 3To a pan on high heat add olive oil and after a few minutes add the chicken. Let it cook through on the highest heat until golden brown and crispy all over.
- 4Once cooked, set the chicken to the side and on low heat add soy sauce, the same amount of water, minced garlic, ginger, chilli paste, honey, rice wine vinegar, sesame oil and cornflour mixed with water.
- 5Turn it up to medium heat, stir gently until the sauce is thick and smooth.
- 6Add the chicken back in and mix it to coat the chicken completely.
- 7Divide it into four equal servings with white rice or your choice of sides and toppings.
Ingredients
- 700 g diced chicken breast
- 1 tsp salt
- 1 tsp garlic powder
- 0.5 tsp black pepper
- 1 tsp olive oil
- 45 g cornflour
- 1 tbsp olive oil
- 90 ml salt reduced soy sauce
- 90 ml water
- 15 g minced garlic
- 10 g minced ginger
- 1 tbsp chilli paste
- 1 tbsp honey
- 15 ml rice wine vinegar
- 10 ml sesame oil
- 3 g cornflour mixed with water
- 130 g white rice
Equipment
panbowlziploc bagtongswooden spoon
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