High Protein Korean Fried Chicken Mac & Cheese

Serves 4
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Directions

  1. 1Add diced chicken breast, one egg, minced garlic, minced ginger, white pepper, and salt in a bowl and mix it together.
  2. 2Add diced chicken breast, one egg, minced garlic, minced ginger, white pepper, and salt in a bowl and mix it together.
  3. 3Add diced chicken breast, one egg, minced garlic, minced ginger, white pepper, and salt in a bowl and mix it together.
  4. 4Add potato starch into a separate bowl.
  5. 5Add potato starch into a separate bowl.
  6. 6Add potato starch into a separate bowl.
  7. 7Coat all of the chicken evenly with the potato starch.
  8. 8Coat all of the chicken evenly with the potato starch.
  9. 9Coat all of the chicken evenly with the potato starch.
  10. 10Spray them generously with cooking oil.
  11. 11Spray them generously with cooking oil.
  12. 12Spray them generously with cooking oil.
  13. 13Air fry or oven bake with the settings shown until golden brown and crispy.
  14. 14Air fry or oven bake with the settings shown until golden brown and crispy.
  15. 15Air fry or oven bake with the settings shown until golden brown and crispy.
  16. 16Add soy sauce and water to a pan on medium heat.
  17. 17Add soy sauce and water to a pan on medium heat.
  18. 18Add soy sauce and water to a pan on medium heat.
  19. 19Add natural sweetener, more garlic, ginger, chilli paste, and some potato starch mixed with water to help the sauce thicken.
  20. 20Add natural sweetener, more garlic, ginger, chilli paste, and some potato starch mixed with water to help the sauce thicken.
  21. 21Add natural sweetener, more garlic, ginger, chilli paste, and some potato starch mixed with water to help the sauce thicken.
  22. 22Add chilli flakes.
  23. 23Add chilli flakes.
  24. 24Add chilli flakes.
  25. 25Add the cooked crispy chicken and mix well until the chicken is fully coated.
  26. 26Add the cooked crispy chicken and mix well until the chicken is fully coated.
  27. 27Add the cooked crispy chicken and mix well until the chicken is fully coated.
  28. 28Add fat free evaporated milk to a pan.
  29. 29Add fat free evaporated milk to a pan.
  30. 30Add fat free evaporated milk to a pan.
  31. 31Add smoked paprika, chicken stock powder, light cream cheese, and light cheddar cheese.
  32. 32Add smoked paprika, chicken stock powder, light cream cheese, and light cheddar cheese.
  33. 33Add smoked paprika, chicken stock powder, light cream cheese, and light cheddar cheese.
  34. 34Mix and let it melt while you cook your pasta.
  35. 35Mix and let it melt while you cook your pasta.
  36. 36Mix and let it melt while you cook your pasta.
  37. 37Add your cooked and drained pasta once the sauce is smooth and creamy.
  38. 38Add your cooked and drained pasta once the sauce is smooth and creamy.
  39. 39Add your cooked and drained pasta once the sauce is smooth and creamy.
  40. 40Mix it together.
  41. 41Mix it together.
  42. 42Mix it together.
  43. 43Divide everything into four equal servings.
  44. 44Divide everything into four equal servings.
  45. 45Divide everything into four equal servings.

Ingredients

  • 700 g Diced Skinless & Boneless Chicken Breast
  • 700 g Diced Skinless & Boneless Chicken Breast
  • 700 g Diced Skinless & Boneless Chicken Breast
  • 1 Egg
  • 1 Egg
  • 1 Egg
  • 10 g Minced Garlic
  • 10 g Minced Garlic
  • 10 g Minced Garlic
  • 10 g Minced Ginger
  • 10 g Minced Ginger
  • 10 g Minced Ginger
  • 0.5 Tsp White Pepper
  • 0.5 Tsp White Pepper
  • 0.5 Tsp White Pepper
  • 1 Tsp Salt
  • 1 Tsp Salt
  • 1 Tsp Salt
  • 150 g Potato Starch
  • 150 g Potato Starch
  • 150 g Potato Starch
  • Light Cooking Oil Spray
  • Light Cooking Oil Spray
  • Light Cooking Oil Spray
  • 90 ml Salt Reduced Soy Sauce
  • 90 ml Salt Reduced Soy Sauce
  • 90 ml Salt Reduced Soy Sauce
  • 90 ml Water
  • 90 ml Water
  • 90 ml Water
  • 20 g Natural Sweetener
  • 20 g Natural Sweetener
  • 20 g Natural Sweetener
  • 10 g Minced Garlic
  • 10 g Minced Garlic
  • 10 g Minced Garlic
  • 10 g Minced Ginger
  • 10 g Minced Ginger
  • 10 g Minced Ginger
  • 2 Tsp Gochujang Chilli Paste
  • 2 Tsp Gochujang Chilli Paste
  • 2 Tsp Gochujang Chilli Paste
  • 1 Tsp Potato Starch or Corn Starch
  • 1 Tsp Potato Starch or Corn Starch
  • 1 Tsp Potato Starch or Corn Starch
  • Water
  • Water
  • Water
  • 1 Tsp Chilli Flakes
  • 1 Tsp Chilli Flakes
  • 1 Tsp Chilli Flakes
  • 340 ml Fat Free Evaporated Milk
  • 340 ml Fat Free Evaporated Milk
  • 340 ml Fat Free Evaporated Milk
  • 1 Tsp Smoked Paprika
  • 1 Tsp Smoked Paprika
  • 1 Tsp Smoked Paprika
  • 1 Tsp Chicken Stock Powder
  • 1 Tsp Chicken Stock Powder
  • 1 Tsp Chicken Stock Powder
  • 80 g Light Cream Cheese
  • 80 g Light Cream Cheese
  • 80 g Light Cream Cheese
  • 100 g Light Grated Cheddar Cheese
  • 100 g Light Grated Cheddar Cheese
  • 100 g Light Grated Cheddar Cheese
  • 320 g Macaroni/Elbow Pasta
  • 320 g Macaroni/Elbow Pasta
  • 320 g Macaroni/Elbow Pasta

Tips

  • When reheating add a drop of milk in the mac & cheese beforehand, this will make it creamy again.
  • Reheat the chicken with the mac & cheese or preferably separately in the air fryer / oven for a few minutes for maximum crispiness.