High Protein Korean Popcorn Chicken

50 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. 4In a large container, add cornflour and your diced chicken breast. Seal the lid and shake well until the chicken is fully coated.
  5. 5In a large container, add cornflour and your diced chicken breast. Seal the lid and shake well until the chicken is fully coated.
  6. 6In a large container, add cornflour and your 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. Bake or air fry using the specified settings (oven bake at 210°C for 10-14 minutes or air fry at 200°C for 10-12 minutes).
  8. 8Set the chicken on a rack and give it a spray. Bake or air fry using the specified settings (oven bake at 210°C for 10-14 minutes or air fry at 200°C for 10-12 minutes).
  9. 9Set the chicken on a rack and give it a spray. Bake or air fry using the specified settings (oven bake at 210°C for 10-14 minutes or air fry at 200°C for 10-12 minutes).
  10. 10For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia. Stir until it thickens.
  11. 11For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia. Stir until it thickens.
  12. 12For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia. Stir until it thickens.
  13. 13Add the crispy popcorn chicken to the glaze and toss it together to fully coat.
  14. 14Add the crispy popcorn chicken to the glaze and toss it together to fully coat.
  15. 15Add the crispy popcorn chicken to the glaze and toss it together to fully coat.
  16. 16Divide into four servings along with your sticky rice, and garnish with green onions and sesame seeds.
  17. 17Divide into four servings along with your sticky rice, and garnish with green onions and sesame seeds.
  18. 18Divide into four servings along with your sticky rice, and garnish with green onions and sesame seeds.

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

panair fryerovenlarge containerbowl
High Protein Korean Popcorn Chicken | Clip Recipe