# High Protein Korean Popcorn Chicken

- Servings: 4 servings
- Total time: 12 min
- 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
- 1 tbsp salt
- 1 chopped green onions
- 1 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 the 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 or air fry with the following settings: Oven bake 210°C | 10-14 mins; Air fry 200°C | 10-12 mins.
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 into four equal servings along with your sticky rice.

## Equipment

- pan
- glass dish
- air fryer or oven
- measuring cups and spoons

## Source

- Original video: https://vt.tiktok.com/ZSjVEycUM/
- Recipe page: https://www.cliprecipe.com/recipe/eee9cc96-cb7a-466f-8f67-824a54c6500f
- Extracted: 2024-11-28

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