High Protein Korean Popcorn Chicken

20 mins
Serves 4
instagram.com

Directions

  1. 1Dice chicken breast into cubes and add black pepper, soy sauce, and one egg. Mix well with your hands until fully coated.
  2. 2Dice chicken breast into cubes and add black pepper, soy sauce, and one egg. Mix well with your hands until fully coated.
  3. 3Dice chicken breast into cubes and add black pepper, soy sauce, and one egg. Mix well with your hands until fully coated.
  4. 4Add cornflour to a large container, add diced chicken breast, seal the lid, and shake well until the chicken is fully coated.
  5. 5Add cornflour to a large container, add diced chicken breast, seal the lid, and shake well until the chicken is fully coated.
  6. 6Add cornflour to a large container, add diced chicken breast, seal the lid, and shake well until the chicken is fully coated.
  7. 7Set the chicken on a rack and give it a spray, then bake or air fry with the given settings.
  8. 8Set the chicken on a rack and give it a spray, then bake or air fry with the given settings.
  9. 9Set the chicken on a rack and give it a spray, then bake or air fry with the given settings.
  10. 10For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia.
  11. 11For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia.
  12. 12For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia.
  13. 13Stir until it thickens and add your crispy popcorn chicken.
  14. 14Stir until it thickens and add your crispy popcorn chicken.
  15. 15Stir until it thickens and add your crispy popcorn chicken.
  16. 16Toss together to fully coat, then divide it up into four equal servings along with sticky rice.
  17. 17Toss together to fully coat, then divide it up into four equal servings along with sticky rice.
  18. 18Toss together to fully coat, then divide it up into four equal servings along with sticky rice.

Ingredients

  • 800 g chicken breast
  • 800 g chicken breast
  • 800 g chicken breast
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 20 ml soy sauce
  • 20 ml soy sauce
  • 20 ml soy sauce
  • 1 egg
  • 1 egg
  • 1 egg
  • 40 g cornflour
  • 40 g cornflour
  • 40 g cornflour
  • 60 ml soy sauce
  • 60 ml soy sauce
  • 60 ml soy sauce
  • 80 ml water
  • 80 ml water
  • 80 ml water
  • 2 tbsp low cal ketchup
  • 2 tbsp low cal ketchup
  • 2 tbsp low cal ketchup
  • 3 tbsp gochujang paste
  • 3 tbsp gochujang paste
  • 3 tbsp gochujang paste
  • 2 tbsp rice vinegar
  • 2 tbsp rice vinegar
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 30 g brown stevia
  • 30 g brown stevia
  • 30 g brown stevia
  • 200 g uncooked sticky rice
  • 200 g uncooked sticky rice
  • 200 g uncooked sticky rice
  • 3 tbsp rice vinegar
  • 3 tbsp rice vinegar
  • 3 tbsp rice vinegar
  • 1 tbsp sweetener
  • 1 tbsp sweetener
  • 1 tbsp sweetener
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 chopped green onions
  • 1 chopped green onions
  • 1 chopped green onions
  • 1 sesame seeds
  • 1 sesame seeds
  • 1 sesame seeds

Equipment

large bowlfrying panair fryer or ovenmeasuring cups and spoons