High Protein Korean Popcorn Chicken

Serves 4
facebook.com

Directions

  1. 1Dice the chicken breast into cubes.
  2. 2Dice the chicken breast into cubes.
  3. 3Dice the chicken breast into cubes.
  4. 4Add black pepper, soy sauce and one egg to the chicken.
  5. 5Add black pepper, soy sauce and one egg to the chicken.
  6. 6Add black pepper, soy sauce and one egg to the chicken.
  7. 7Mix well with your hands until fully coated.
  8. 8Mix well with your hands until fully coated.
  9. 9Mix well with your hands until fully coated.
  10. 10Add cornflour to a large container.
  11. 11Add cornflour to a large container.
  12. 12Add cornflour to a large container.
  13. 13Add your diced chicken breast to the cornflour.
  14. 14Add your diced chicken breast to the cornflour.
  15. 15Add your diced chicken breast to the cornflour.
  16. 16Seal the lid and shake well until the chicken is fully coated.
  17. 17Seal the lid and shake well until the chicken is fully coated.
  18. 18Seal the lid and shake well until the chicken is fully coated.
  19. 19Set the chicken on a rack and give it a spray.
  20. 20Set the chicken on a rack and give it a spray.
  21. 21Set the chicken on a rack and give it a spray.
  22. 22Bake at 210 degrees Celsius for 10-14 minutes, or air fry at 200 degrees Celsius for 10-12 minutes.
  23. 23Bake at 210 degrees Celsius for 10-14 minutes, or air fry at 200 degrees Celsius for 10-12 minutes.
  24. 24Bake at 210 degrees Celsius for 10-14 minutes, or air fry at 200 degrees Celsius for 10-12 minutes.
  25. 25For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan.
  26. 26For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan.
  27. 27For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan.
  28. 28Stir until it thickens.
  29. 29Stir until it thickens.
  30. 30Stir until it thickens.
  31. 31Add your crispy popcorn chicken to the glaze.
  32. 32Add your crispy popcorn chicken to the glaze.
  33. 33Add your crispy popcorn chicken to the glaze.
  34. 34Toss it together to fully coat.
  35. 35Toss it together to fully coat.
  36. 36Toss it together to fully coat.
  37. 37Divide the popcorn chicken into four equal servings, along with your sticky rice.
  38. 38Divide the popcorn chicken into four equal servings, along with your sticky rice.
  39. 39Divide the popcorn chicken into four equal servings, along with your sticky rice.

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
  • 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
  • salt
  • salt
  • salt
  • chopped green onions
  • chopped green onions
  • chopped green onions
  • sesame seeds
  • sesame seeds
  • sesame seeds

Equipment

large containerair fryerovenpan

Tips

  • To reheat, add a tsp of water and microwave for 3 minutes partially covered, once heated through mix well and enjoy!