High Protein Korean Popcorn Chicken
Directions
- 1Add white pepper, garlic and onion powder, diced garlic, diced ginger, soy sauce, one egg, and black pepper to the diced chicken breast. Mix well.
- 2In a separate bowl, add potato starch.
- 3Coat each piece of chicken evenly with potato starch.
- 4Spray chicken generously with light cooking oil spray.
- 5Air fry at 200°C/400°F for 14-18 minutes, flipping halfway, or oven bake at 190°C/375°F for 18-22 minutes, flipping halfway. Cook until golden brown and crispy.
- 6In a pan on low heat, add equal parts soy sauce and water.
- 7Add chili paste, natural sweetener, more garlic, ginger, honey, and white vinegar to the pan.
- 8Add cornstarch mixed with water to the pan to thicken the sauce.
- 9Mix the sauce until it's nice and thick.
- 10Add the cooked chicken to the sauce and mix well to coat completely.
- 11Divide into four equal servings with 160g of rice each. Add sesame seeds and spring onion as toppings and enjoy.
Ingredients
- 720 g Skinless and boneless diced chicken breast
- 0.5 tsp White pepper
- 1 tsp Garlic and onion powder
- 10 g Diced garlic
- 10 g Diced ginger
- 50 ml Soy sauce
- 1 Egg
- 0.5 tsp Black pepper
- 165 g Potato starch
- 1 Cooking oil
- 640 g Cooked white rice
- 1 Black and white sesame seeds
- 1 Chopped spring onion
- 100 ml Soy sauce
- 100 ml Water
- 2 tsp Chili/Gochujang paste
- 20 g Natural sweetener
- 10 g Garlic
- 10 g Ginger
- 50 g Honey
- 1 tsp White vinegar
- 1 tsp Cornstarch mixed with water
Equipment
bowlpanair fryer or ovenmeasuring cups and spoons