High Protein & Low Calorie Crispy Korean Fried Chicken

45 mins
Serves 4
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Directions

  1. 1Grab your diced chicken breast, add salt, garlic powder, black pepper, olive oil and mix it all together.
  2. 2Grab your diced chicken breast, add salt, garlic powder, black pepper, olive oil and mix it all together.
  3. 3Grab your diced chicken breast, add salt, garlic powder, black pepper, olive oil and mix it all together.
  4. 4Coat the chicken in cornflour and mix it all together.
  5. 5Coat the chicken in cornflour and mix it all together.
  6. 6Coat the chicken in cornflour and mix it all together.
  7. 7To 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.
  8. 8To 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.
  9. 9To 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.
  10. 10Once 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.
  11. 11Once 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.
  12. 12Once 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.
  13. 13Turn it up to medium heat, stir gently until the sauce is thick and smooth.
  14. 14Turn it up to medium heat, stir gently until the sauce is thick and smooth.
  15. 15Turn it up to medium heat, stir gently until the sauce is thick and smooth.
  16. 16Add the chicken back in and mix it to coat the chicken completely.
  17. 17Add the chicken back in and mix it to coat the chicken completely.
  18. 18Add the chicken back in and mix it to coat the chicken completely.
  19. 19Divide it into four equal servings with white rice or your choice of sides and toppings.
  20. 20Divide it into four equal servings with white rice or your choice of sides and toppings.
  21. 21Divide it into four equal servings with white rice or your choice of sides and toppings.

Ingredients

  • 700 g diced chicken breast
  • 700 g diced chicken breast
  • 700 g diced chicken breast
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 1 tsp olive oil
  • 1 tsp olive oil
  • 1 tsp olive oil
  • 45 g cornflour
  • 45 g cornflour
  • 45 g cornflour
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 90 ml salt reduced soy sauce
  • 90 ml salt reduced soy sauce
  • 90 ml salt reduced soy sauce
  • 90 ml water
  • 90 ml water
  • 90 ml water
  • 15 g minced garlic
  • 15 g minced garlic
  • 15 g minced garlic
  • 10 g minced ginger
  • 10 g minced ginger
  • 10 g minced ginger
  • 1 tbsp chilli paste
  • 1 tbsp chilli paste
  • 1 tbsp chilli paste
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 15 ml rice wine vinegar
  • 15 ml rice wine vinegar
  • 15 ml rice wine vinegar
  • 10 ml sesame oil
  • 10 ml sesame oil
  • 10 ml sesame oil
  • 3 g cornflour mixed with water
  • 3 g cornflour mixed with water
  • 3 g cornflour mixed with water
  • 130 g white rice
  • 130 g white rice
  • 130 g white rice

Equipment

panbowlziploc bagtongswooden spoon