# High Protein Korean Popcorn Chicken

This is a recipe for high protein Korean popcorn chicken with sweet and sticky rice, perfect for meal prepping.

- 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
- 60 ml soy sauce
- 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 the chicken is fully coated.
4. To a large container, add cornflour.
5. Add the diced chicken breast to the container.
6. Seal the lid and shake well until the chicken is fully coated.
7. Set the chicken on a rack and spray it.
8. Bake in the oven at 220°C for 15-20 minutes or air fry at 200°C 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 the glaze thickens.
11. Add your crispy popcorn chicken to the pan with the glaze.
12. Toss it together to fully coat the chicken.
13. Divide into four equal servings along with sticky rice.
14. Garnish with chopped green onions and sesame seeds.

## Equipment

- bowl
- pan
- air fryer
- rack

## 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!

## Source

- Original video: https://www.facebook.com/share/r/1PTRXeA8zj/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/dd51fed7-688a-444c-8791-3c4f5a399010
- Extracted: 2025-09-09

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