High Protein Sticky Korean Fried Chicken

8 mins
Serves 4
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Directions

  1. 1Slice chicken into cubes. Add garlic powder, black pepper, paprika, salt, and cornflour. Mix well.
  2. 2Slice chicken into cubes. Add garlic powder, black pepper, paprika, salt, and cornflour. Mix well.
  3. 3Slice chicken into cubes. Add garlic powder, black pepper, paprika, salt, and cornflour. Mix well.
  4. 4Cook chicken on medium heat for eight minutes until golden and crispy.
  5. 5Cook chicken on medium heat for eight minutes until golden and crispy.
  6. 6Cook chicken on medium heat for eight minutes until golden and crispy.
  7. 7Set the chicken aside and add soy sauce, honey, and gochujang paste to the pan.
  8. 8Set the chicken aside and add soy sauce, honey, and gochujang paste to the pan.
  9. 9Set the chicken aside and add soy sauce, honey, and gochujang paste to the pan.
  10. 10Keep stirring until the sauce thickens and then add the crispy chicken, mixing well.
  11. 11Keep stirring until the sauce thickens and then add the crispy chicken, mixing well.
  12. 12Keep stirring until the sauce thickens and then add the crispy chicken, mixing well.
  13. 13Add light soy sauce, rice vinegar, chilli flakes, garlic powder, and sesame seeds to the sliced cucumber. Mix well.
  14. 14Add light soy sauce, rice vinegar, chilli flakes, garlic powder, and sesame seeds to the sliced cucumber. Mix well.
  15. 15Add light soy sauce, rice vinegar, chilli flakes, garlic powder, and sesame seeds to the sliced cucumber. Mix well.
  16. 16Serve with hot rice and enjoy!
  17. 17Serve with hot rice and enjoy!
  18. 18Serve with hot rice and enjoy!

Ingredients

  • 700 g cubed chicken breast
  • 700 g cubed chicken breast
  • 700 g cubed chicken breast
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 1.5 tsp black pepper
  • 1.5 tsp black pepper
  • 1.5 tsp black pepper
  • 2 tsp paprika
  • 2 tsp paprika
  • 2 tsp paprika
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 30 g cornflour
  • 30 g cornflour
  • 30 g cornflour
  • 50 ml light soy sauce
  • 50 ml light soy sauce
  • 50 ml light soy sauce
  • 50 ml water
  • 50 ml water
  • 50 ml water
  • 25 g honey
  • 25 g honey
  • 25 g honey
  • 40 g gochujang paste
  • 40 g gochujang paste
  • 40 g gochujang paste
  • 1 thinly sliced cucumber
  • 1 thinly sliced cucumber
  • 1 thinly sliced cucumber
  • 20 ml light soy sauce
  • 20 ml light soy sauce
  • 20 ml light soy sauce
  • 10 ml rice vinegar
  • 10 ml rice vinegar
  • 10 ml rice vinegar
  • 1 chilli flakes
  • 1 chilli flakes
  • 1 chilli flakes
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp sesame seeds
  • 1 tsp sesame seeds
  • 1 tsp sesame seeds

Equipment

wokknifebowlmeasuring spoons