High Protein Korean Popcorn Chicken

Serves 1
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Directions

  1. 1Dice your chicken breast into cubes.
  2. 2Add black pepper, soy sauce and one egg to the diced chicken.
  3. 3Mix well with your hands until fully coated.
  4. 4To a large container, add cornflour.
  5. 5Add your diced chicken breast to the container.
  6. 6Seal the lid and shake well until the chicken is fully coated.
  7. 7Set the coated chicken on a rack.
  8. 8Spray the chicken.
  9. 9Oven bake at 210°C for 10-14 minutes or air fry at 200°C for 10-12 minutes.
  10. 10For the Korean glaze, add soy sauce, water, low cal ketchup, gochujang chilli paste, rice vinegar, honey, and brown stevia to a pan.
  11. 11Stir until the glaze thickens.
  12. 12Add your crispy popcorn chicken to the glaze.
  13. 13Toss it together to fully coat.
  14. 14Divide the chicken into four equal servings along with your sticky rice.
  15. 15Garnish with chopped green onions and sesame seeds.
  16. 16Cook the sticky rice according to instructions, then allow to cool for 10 minutes before adding 3 tbsp of rice vinegar, a tbsp of sweetener, and salt to taste, mix again.
  17. 17Store for up to 5 days in the fridge.
  18. 18To reheat, add a tsp of water and microwave for 3 minutes partially covered, once heated through mix well and enjoy!
  19. 19Enjoy your High Protein Korean Popcorn Chicken.

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
  • to taste salt
  • chopped green onions
  • sesame seeds

Equipment

large containerpanrackair fryeroven
High Protein Korean Popcorn Chicken | Clip Recipe