High Protein Korean Popcorn Chicken

Serves 4
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Directions

  1. 1Dice the chicken breast into cubes.
  2. 2Add black pepper, soy sauce, and one egg to the chicken.
  3. 3Mix well with your hands until fully coated.
  4. 4Add cornflour to a large container.
  5. 5Add the diced chicken breast to the cornflour.
  6. 6Seal the lid and shake well until the chicken is fully coated.
  7. 7Set the coated chicken on a rack and give it a spray.
  8. 8Oven bake at 210°C for 10-14 minutes, or air fry at 200°C for 10-12 minutes.
  9. 9For the Korean glaze, add soy sauce, water, low-cal ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan.
  10. 10Stir the glaze until it thickens.
  11. 11Add the crispy popcorn chicken to the glaze.
  12. 12Toss it together to fully coat the chicken.
  13. 13Cook the sticky rice according to instructions.
  14. 14Allow the cooked sticky rice to cool for 10 minutes, then add 3 tbsp of rice vinegar, a tbsp of sweetener, and salt to taste, then mix again.
  15. 15Divide the chicken and sticky rice into four equal servings.
  16. 16Garnish with chopped green onions and sesame seeds.

Ingredients

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

Equipment

large containerbaking traypanmicrowave

Tips

  • 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!