# Korean Popcorn Chicken

A high protein Korean popcorn chicken with sweet and sticky rice, which is easy to make and perfect for meal prep.

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

## Ingredients

- 800 g chicken breast
- tbsp black pepper
- 20 ml soy sauce
- 1 egg
- 40 g cornflour
- 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
- tbsp sweetener
- to taste salt
- chopped green onions
- sesame seeds

## Instructions

1. Dice chicken breast into cubes.
2. Add black pepper, soy sauce, and one egg.
3. Mix well till fully coated.
4. Add cornflour to a large container.
5. Add diced chicken breast.
6. Seal the lid and shake well till the chicken is fully coated.
7. Set chicken on a rack and spray.
8. Bake or air fry with the specified setting. 210*C 10 - 14min
9. For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia.
10. Stir till it thickens.
11. Add crispy popcorn chicken.
12. Toss it together to fully coat.
13. Divide into four equal servings along with your sticky rice.

## Tips

- Bake at 210°C for 10-14 mins or air fry at 200°C for 10-12 mins.
- 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://vm.tiktok.com/ZNd6FCSFn/
- Recipe page: https://www.cliprecipe.com/recipe/99e9f1cd-5c0f-4271-9be4-d9ecabac3688
- Extracted: 2025-05-05

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