# High Protein Korean Popcorn Chicken

This recipe shows how to make delicious high protein Korean popcorn chicken with sweet and sticky rice for under 500 calories and 50g of protein.

- Servings: 4 servings
- Total time: 20 min
- Cuisine: Korean
- Category: Snack
- Language: en

## Ingredients

- 800 g chicken breast
- 0 black pepper
- 0 soy sauce
- 1 egg
- 40 g cornflour
- 60 ml soy sauce
- 80 ml water
- 2 tbsp low cal ketchup
- 3 tbsp gochujang chili paste
- 2 tbsp rice vinegar
- 2 tbsp honey
- 30 g brown stevia

## Instructions

1. Dice chicken breast into cubes and add black pepper, soy sauce and one egg. Mix well with your hands until fully coated.
2. Add cornflour to a large container, add the diced chicken breast, seal the lid and shake well until the chicken is fully coated.
3. Set 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.
4. For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey and brown stevia to a pan. Stir until it thickens.
5. Add the crispy popcorn chicken to the glaze and toss together to fully coat.
6. Divide into four equal servings along with sticky rice.

## Equipment

- pan
- air fryer or oven
- mixing bowl

## Source

- Original video: https://www.youtube.com/shorts/iZYz2qtGYDs?feature=share
- Recipe page: https://www.cliprecipe.com/recipe/b7548fa9-710d-4766-8e67-922132193b37
- Extracted: 2025-02-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt