High Protein Korean Fried Chicken Mac & Cheese

Serves 4
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Directions

  1. 1Grab your diced chicken breast.
  2. 2Grab your diced chicken breast.
  3. 3Grab your diced chicken breast.
  4. 4Add an egg to the chicken.
  5. 5Add an egg to the chicken.
  6. 6Add an egg to the chicken.
  7. 7Add minced garlic to the chicken and egg mixture.
  8. 8Add minced garlic to the chicken and egg mixture.
  9. 9Add minced garlic to the chicken and egg mixture.
  10. 10Add minced ginger to the chicken and egg mixture.
  11. 11Add minced ginger to the chicken and egg mixture.
  12. 12Add minced ginger to the chicken and egg mixture.
  13. 13Add white pepper to the chicken and egg mixture.
  14. 14Add white pepper to the chicken and egg mixture.
  15. 15Add white pepper to the chicken and egg mixture.
  16. 16Add salt to the chicken and egg mixture.
  17. 17Add salt to the chicken and egg mixture.
  18. 18Add salt to the chicken and egg mixture.
  19. 19Mix the chicken, egg, and seasonings together.
  20. 20Mix the chicken, egg, and seasonings together.
  21. 21Mix the chicken, egg, and seasonings together.
  22. 22Add potato starch into a separate bowl.
  23. 23Add potato starch into a separate bowl.
  24. 24Add potato starch into a separate bowl.
  25. 25Coat all of the chicken evenly with potato starch.
  26. 26Coat all of the chicken evenly with potato starch.
  27. 27Coat all of the chicken evenly with potato starch.
  28. 28Spray the coated chicken generously with cooking oil.
  29. 29Spray the coated chicken generously with cooking oil.
  30. 30Spray the coated chicken generously with cooking oil.
  31. 31Air fry the chicken at 200°C (400°F) for 14-18 minutes, flipping halfway.
  32. 32Air fry the chicken at 200°C (400°F) for 14-18 minutes, flipping halfway.
  33. 33Air fry the chicken at 200°C (400°F) for 14-18 minutes, flipping halfway.
  34. 34Alternatively, oven bake the chicken at 190°C (375°F) for 18-22 minutes, flipping halfway, until golden brown and crispy.
  35. 35Alternatively, oven bake the chicken at 190°C (375°F) for 18-22 minutes, flipping halfway, until golden brown and crispy.
  36. 36Alternatively, oven bake the chicken at 190°C (375°F) for 18-22 minutes, flipping halfway, until golden brown and crispy.
  37. 37To a pan on medium heat, add equal parts salt reduced soy sauce.
  38. 38To a pan on medium heat, add equal parts salt reduced soy sauce.
  39. 39To a pan on medium heat, add equal parts salt reduced soy sauce.
  40. 40Add water to the pan with the soy sauce.
  41. 41Add water to the pan with the soy sauce.
  42. 42Add water to the pan with the soy sauce.
  43. 43Add natural sweetener to the pan.
  44. 44Add natural sweetener to the pan.
  45. 45Add natural sweetener to the pan.
  46. 46Add minced garlic to the pan.
  47. 47Add minced garlic to the pan.
  48. 48Add minced garlic to the pan.
  49. 49Add minced ginger to the pan.
  50. 50Add minced ginger to the pan.
  51. 51Add minced ginger to the pan.
  52. 52Add chili paste to the pan.
  53. 53Add chili paste to the pan.
  54. 54Add chili paste to the pan.
  55. 55Add potato starch mixed with water to help the sauce thicken.
  56. 56Add potato starch mixed with water to help the sauce thicken.
  57. 57Add potato starch mixed with water to help the sauce thicken.
  58. 58Add chili flakes to the sauce.
  59. 59Add chili flakes to the sauce.
  60. 60Add chili flakes to the sauce.
  61. 61Add the cooked, crispy chicken to the sauce.
  62. 62Add the cooked, crispy chicken to the sauce.
  63. 63Add the cooked, crispy chicken to the sauce.
  64. 64Mix the chicken well until it is fully coated in the sauce.
  65. 65Mix the chicken well until it is fully coated in the sauce.
  66. 66Mix the chicken well until it is fully coated in the sauce.
  67. 67To a separate pan, add fat free evaporated milk.
  68. 68To a separate pan, add fat free evaporated milk.
  69. 69To a separate pan, add fat free evaporated milk.
  70. 70Add smoked paprika to the milk.
  71. 71Add smoked paprika to the milk.
  72. 72Add smoked paprika to the milk.
  73. 73Add chicken stock powder to the milk.
  74. 74Add chicken stock powder to the milk.
  75. 75Add chicken stock powder to the milk.
  76. 76Add light cream cheese to the milk and spices.
  77. 77Add light cream cheese to the milk and spices.
  78. 78Add light cream cheese to the milk and spices.
  79. 79Add light grated cheddar cheese to the mixture.
  80. 80Add light grated cheddar cheese to the mixture.
  81. 81Add light grated cheddar cheese to the mixture.
  82. 82Mix on low heat and let the cheese melt while you cook your pasta.
  83. 83Mix on low heat and let the cheese melt while you cook your pasta.
  84. 84Mix on low heat and let the cheese melt while you cook your pasta.
  85. 85Cook 320g of macaroni.
  86. 86Cook 320g of macaroni.
  87. 87Cook 320g of macaroni.
  88. 88Once the sauce is smooth and creamy, add your cooked and drained pasta.
  89. 89Once the sauce is smooth and creamy, add your cooked and drained pasta.
  90. 90Once the sauce is smooth and creamy, add your cooked and drained pasta.
  91. 91Mix the pasta with the sauce until combined.
  92. 92Mix the pasta with the sauce until combined.
  93. 93Mix the pasta with the sauce until combined.
  94. 94Divide everything into four equal servings.
  95. 95Divide everything into four equal servings.
  96. 96Divide everything into four equal servings.

Ingredients

  • 700 g Diced Skinless & Boneless Chicken Breast
  • 700 g Diced Skinless & Boneless Chicken Breast
  • 700 g Diced Skinless & Boneless Chicken Breast
  • 1 Egg
  • 1 Egg
  • 1 Egg
  • 10 g Minced Garlic
  • 10 g Minced Garlic
  • 10 g Minced Garlic
  • 10 g Minced Ginger
  • 10 g Minced Ginger
  • 10 g Minced Ginger
  • 0.5 Tsp White Pepper
  • 0.5 Tsp White Pepper
  • 0.5 Tsp White Pepper
  • 1 Tsp Salt
  • 1 Tsp Salt
  • 1 Tsp Salt
  • 150 g Potato Starch
  • 150 g Potato Starch
  • 150 g Potato Starch
  • Cooking Oil Spray
  • Cooking Oil Spray
  • Cooking Oil Spray
  • 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
  • 20 g Natural Sweetener
  • 20 g Natural Sweetener
  • 20 g Natural Sweetener
  • 10 g Minced Garlic
  • 10 g Minced Garlic
  • 10 g Minced Garlic
  • 10 g Minced Ginger
  • 10 g Minced Ginger
  • 10 g Minced Ginger
  • 2 Tsp Chilli Paste
  • 2 Tsp Chilli Paste
  • 2 Tsp Chilli Paste
  • 1 Tsp Potato Starch
  • 1 Tsp Potato Starch
  • 1 Tsp Potato Starch
  • Water
  • Water
  • Water
  • 1 Tsp Chilli Flakes
  • 1 Tsp Chilli Flakes
  • 1 Tsp Chilli Flakes
  • 340 ml Fat Free Evaporated Milk
  • 340 ml Fat Free Evaporated Milk
  • 340 ml Fat Free Evaporated Milk
  • 1 Tsp Smoked Paprika
  • 1 Tsp Smoked Paprika
  • 1 Tsp Smoked Paprika
  • 1 Tsp Chicken Stock Powder
  • 1 Tsp Chicken Stock Powder
  • 1 Tsp Chicken Stock Powder
  • 80 g Light Cream Cheese
  • 80 g Light Cream Cheese
  • 80 g Light Cream Cheese
  • 100 g Light Grated Cheddar Cheese
  • 100 g Light Grated Cheddar Cheese
  • 100 g Light Grated Cheddar Cheese
  • 320 g Macaroni/Elbow Pasta
  • 320 g Macaroni/Elbow Pasta
  • 320 g Macaroni/Elbow Pasta

Equipment

panbowlair fryerovenpottongswooden spoon

Tips

  • When reheating add a drop of milk in the mac & cheese beforehand, this will make it creamy again.
  • Reheat the chicken with the mac & cheese or preferably separately in the air fryer / oven for a few minutes for maximum crispiness.
  • Flip the chicken halfway through air frying or oven baking for even crispiness.
  • Mix the mac and cheese until smooth and creamy.
  • Divide everything into four equal servings for meal prep and portion control.
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  • 65g Protein!
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