# High Protein Korean Popcorn Chicken

This is a delicious high protein Korean popcorn chicken with sweet and sticky rice, perfect for meal prep, for under 500 calories and 50 grams of protein.

- Servings: 4 servings
- Cuisine: Korean
- Category: Snack
- Language: en

## Ingredients

- 800 g chicken breast
- 1 tbsp black pepper
- 20 ml soy sauce
- 1 egg
- 40 g cornflour
- 80 ml water
- 2 tbsp low cal ketchup
- 3 tbsp gochujang paste
- 2 tbsp rice vinegar
- 2 tbsp honey
- 30 g brown stevia
- 200 g uncooked sticky rice
- 3 tbsp rice vinegar
- 1 tbsp sweetener
- salt
- chopped green onions
- sesame seeds

## Instructions

1. Dice the chicken breast into cubes.
2. Add black pepper, soy sauce and one egg to the chicken.
3. Mix well with your hands until fully coated.
4. Add cornflour to a large container.
5. Add your diced chicken breast to the cornflour.
6. Seal the lid and shake well until the chicken is fully coated.
7. Set the chicken on a rack and give it a spray.
8. Bake at 210 degrees Celsius for 10-14 minutes, or air fry at 200 degrees Celsius for 10-12 minutes.
9. For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan.
10. Stir until it thickens.
11. Add your crispy popcorn chicken to the glaze.
12. Toss it together to fully coat.
13. Divide the popcorn chicken into four equal servings, along with your sticky rice.

## Equipment

- large container
- air fryer
- oven
- pan

## Tips

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

## Source

- Original video: https://www.facebook.com/share/r/19QjHd2sRb/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/cd489832-dec9-490c-bea8-5eafc4e3d958
- Extracted: 2025-08-19

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