High Protein Korean Popcorn Chicken
Directions
- 1Dice chicken breast into cubes.
- 2Add black pepper, soy sauce, and one egg to the chicken. Mix well with your hands until fully coated.
- 3Add cornflour to a large container, add the diced chicken breast, seal the lid and shake well until the chicken is fully coated.
- 4Set the chicken on a rack, give it a spray and bake or airfry with the specified settings (oven bake 210°C | 10-14 mins; airfry 200°C | 10-12 mins).
- 5For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice wine vinegar, honey and brown stevia to a pan. Stir until it thickens.
- 6Add the crispy popcorn chicken to the glaze and toss together to fully coat.
- 7Divide into four equal servings along with sticky rice.
Ingredients
- 800 g chicken breast
- 0 black pepper
- 0 soy sauce
- 1 egg
- 40 g cornflour
- 60 ml soy sauce
- 80 ml water
- 2 tbsp low cal ketchup
- 3 tbsp gochujang chili paste
- 2 tbsp rice vinegar
- 2 tbsp honey
- 30 g brown stevia
Equipment
frying panoven or air fryermixing bowl