High Protein Sticky Korean Fried Chicken

8 mins
Serves 4
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Directions

  1. 1Slice chicken into cubes, add garlic powder, black pepper, paprika, salt and cornflour, and mix well.
  2. 2Slice chicken into cubes, add garlic powder, black pepper, paprika, salt and cornflour, and mix well.
  3. 3Slice chicken into cubes, add garlic powder, black pepper, paprika, salt and cornflour, and mix well.
  4. 4Cook chicken on medium heat for 8 minutes until golden and crispy.
  5. 5Cook chicken on medium heat for 8 minutes until golden and crispy.
  6. 6Cook chicken on medium heat for 8 minutes until golden and crispy.
  7. 7Set the chicken aside and add light soy sauce, honey and gochujang paste to the pan.
  8. 8Set the chicken aside and add light soy sauce, honey and gochujang paste to the pan.
  9. 9Set the chicken aside and add light soy sauce, honey and gochujang paste to the pan.
  10. 10Stir until it thickens, then add crispy chicken and mix well.
  11. 11Stir until it thickens, then add crispy chicken and mix well.
  12. 12Stir until it thickens, then add crispy chicken and mix well.
  13. 13To the sliced cucumber, add light soy sauce, rice vinegar, chilli flakes, garlic powder, and sesame seeds; mix well.
  14. 14To the sliced cucumber, add light soy sauce, rice vinegar, chilli flakes, garlic powder, and sesame seeds; mix well.
  15. 15To the sliced cucumber, add light soy sauce, rice vinegar, chilli flakes, garlic powder, and sesame seeds; mix well.
  16. 16Serve with hot rice and enjoy!
  17. 17Serve with hot rice and enjoy!
  18. 18Serve with hot rice and enjoy!

Ingredients

  • 700 g cubed chicken breast
  • 700 g cubed chicken breast
  • 700 g cubed chicken breast
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 1.5 tsp black pepper
  • 1.5 tsp black pepper
  • 1.5 tsp black pepper
  • 2 tsp paprika
  • 2 tsp paprika
  • 2 tsp paprika
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 30 g cornflour
  • 30 g cornflour
  • 30 g cornflour
  • 50 ml light soy sauce
  • 50 ml light soy sauce
  • 50 ml light soy sauce
  • 50 ml water
  • 50 ml water
  • 50 ml water
  • 25 g honey
  • 25 g honey
  • 25 g honey
  • 40 g gochujang paste
  • 40 g gochujang paste
  • 40 g gochujang paste
  • 2 medium thinly sliced cucumber
  • 2 medium thinly sliced cucumber
  • 2 medium thinly sliced cucumber
  • 20 ml light soy sauce
  • 20 ml light soy sauce
  • 20 ml light soy sauce
  • 10 ml rice vinegar
  • 10 ml rice vinegar
  • 10 ml rice vinegar
  • 1 tsp chilli flakes
  • 1 tsp chilli flakes
  • 1 tsp chilli flakes
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp sesame seeds
  • 1 tsp sesame seeds
  • 1 tsp sesame seeds
  • 4 servings rice
  • 4 servings rice
  • 4 servings rice

Equipment

knifebowlfrying panmeasuring spoons