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