High Protein Korean Popcorn Chicken

20 mins
Serves 4
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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 the diced chicken breast, seal the lid and shake well until the chicken is fully coated.
  5. 5Add cornflour to a large container, add the diced chicken breast, seal the lid and shake well until the chicken is fully coated.
  6. 6Add cornflour to a large container, add the 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. Oven bake at 210°C for 10-14 mins or air fry at 200°C for 10-12 mins.
  8. 8Set the chicken on a rack and give it a spray. Oven bake at 210°C for 10-14 mins or air fry at 200°C for 10-12 mins.
  9. 9Set the chicken on a rack and give it a spray. Oven bake at 210°C for 10-14 mins or air fry at 200°C for 10-12 mins.
  10. 10For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey and brown stevia to a pan. Stir until it thickens.
  11. 11For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey and brown stevia to a pan. Stir until it thickens.
  12. 12For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey and brown stevia to a pan. Stir until it thickens.
  13. 13Add the crispy popcorn chicken to the glaze and toss together to fully coat.
  14. 14Add the crispy popcorn chicken to the glaze and toss together to fully coat.
  15. 15Add the crispy popcorn chicken to the glaze and toss together to fully coat.
  16. 16Divide into four equal servings along with sticky rice.
  17. 17Divide into four equal servings along with sticky rice.
  18. 18Divide into four equal servings along with sticky rice.

Ingredients

  • 800 g chicken breast
  • 800 g chicken breast
  • 800 g chicken breast
  • 0 black pepper
  • 0 black pepper
  • 0 black pepper
  • 0 soy sauce
  • 0 soy sauce
  • 0 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 chili paste
  • 3 tbsp gochujang chili paste
  • 3 tbsp gochujang chili 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

Equipment

panair fryer or ovenmixing bowl