High Protein Korean Popcorn Chicken

Serves 4
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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. 10To a large container, add cornflour and the diced chicken breast.
  11. 11To a large container, add cornflour and the diced chicken breast.
  12. 12To a large container, add cornflour and the diced chicken breast.
  13. 13Seal the lid and shake well until the chicken is fully coated.
  14. 14Seal the lid and shake well until the chicken is fully coated.
  15. 15Seal the lid and shake well until the chicken is fully coated.
  16. 16Set the coated chicken on a rack, give it a spray.
  17. 17Set the coated chicken on a rack, give it a spray.
  18. 18Set the coated chicken on a rack, give it a spray.
  19. 19Oven bake at 210°C for 10-14 minutes or air fry at 200°C for 10-12 minutes until crispy.
  20. 20Oven bake at 210°C for 10-14 minutes or air fry at 200°C for 10-12 minutes until crispy.
  21. 21Oven bake at 210°C for 10-14 minutes or air fry at 200°C for 10-12 minutes until crispy.
  22. 22For the Korean glaze, add soy sauce, water, low cal ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan.
  23. 23For the Korean glaze, add soy sauce, water, low cal ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan.
  24. 24For the Korean glaze, add soy sauce, water, low cal ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan.
  25. 25Stir the glaze until it thickens.
  26. 26Stir the glaze until it thickens.
  27. 27Stir the glaze until it thickens.
  28. 28Add the crispy popcorn chicken to the glaze.
  29. 29Add the crispy popcorn chicken to the glaze.
  30. 30Add the crispy popcorn chicken to the glaze.
  31. 31Toss the chicken and glaze together until fully coated.
  32. 32Toss the chicken and glaze together until fully coated.
  33. 33Toss the chicken and glaze together until fully coated.
  34. 34Divide the Korean popcorn chicken into four equal servings along with sticky rice.
  35. 35Divide the Korean popcorn chicken into four equal servings along with sticky rice.
  36. 36Divide the Korean popcorn chicken into four equal servings along with sticky rice.
  37. 37Garnish with chopped green onions and sesame seeds.
  38. 38Garnish with chopped green onions and sesame seeds.
  39. 39Garnish with chopped green onions and sesame seeds.
  40. 40Cook the sticky rice according to instructions, then allow to cool for 10 minutes before adding 3 tablespoons of rice vinegar, a tablespoon of sweetener, and salt to taste, mix again.
  41. 41Cook the sticky rice according to instructions, then allow to cool for 10 minutes before adding 3 tablespoons of rice vinegar, a tablespoon of sweetener, and salt to taste, mix again.
  42. 42Cook the sticky rice according to instructions, then allow to cool for 10 minutes before adding 3 tablespoons of rice vinegar, a tablespoon of sweetener, and salt to taste, mix again.

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
  • to taste salt
  • to taste salt
  • to taste salt
  • chopped green onions
  • chopped green onions
  • chopped green onions
  • sesame seeds
  • sesame seeds
  • sesame seeds

Equipment

large containerrackpanmicrowave

Tips

  • Store for up to 5 days in the fridge. To reheat, add a tsp of water and microwave for 3 minutes partially covered, once heated through mix well and enjoy.