High Protein Crispy Honey Sesame Popcorn Chicken
High Protein Crispy Honey Sesame Popcorn Chicken
Ingredients
For the Popcorn Chicken
- 960 grams boneless and skinless chicken breast, diced (raw weight)
- 30 ml salt reduced soy sauce, (Kikkomans Salt Reduced Soy Sauce)
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 2 eggs, whisked
- 120 grams potato starch, (approximately 45g will stick to chicken)
- as needed white sesame seeds, for garnish
For the Honey Sesame Sauce
- 120 ml salt reduced soy sauce
- 120 ml water
- 5 garlic cloves, diced
- 10 grams minced ginger
- 30 ml hoisin sauce
- 50 ml reduced sugar ketchup, (Heinz)
- 80 grams honey
- 1 teaspoon cornstarch, mixed with cold water
For Serving
- 960 grams cooked white rice, (160g per serving)
Instructions
- 1
In a large bowl, combine the diced chicken breast with 30ml salt reduced soy sauce, garlic powder, white pepper, and black pepper. Mix well to ensure the chicken is evenly coated. Cover and marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min
- 2
While the chicken is marinating, prepare the honey sesame sauce. In a small saucepan, combine 120ml salt reduced soy sauce, 120ml water, diced garlic cloves, minced ginger, hoisin sauce, reduced sugar ketchup, and honey. Bring to a simmer over medium heat, stirring occasionally.
⏱️ 10 min
- 3
Once the sauce is simmering, add the cornstarch mixed with cold water. Stir continuously until the sauce thickens to your desired consistency. Remove from heat and set aside.
⏱️ 5 min
- 4
Preheat your air fryer to 200°C (390°F). If you don't have an air fryer, preheat your oven to the same temperature and prepare a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 200
- 5
Set up a dredging station: one bowl with the whisked eggs and another bowl with the potato starch. Take the marinated chicken out of the refrigerator.
⏱️ 5 min
- 6
Dip each piece of chicken first into the whisked eggs, ensuring it's fully coated, then transfer to the potato starch, pressing gently to ensure a good coating. Shake off any excess starch.
⏱️ 10 min
- 7
Place the coated chicken pieces in a single layer in the air fryer basket (or on the prepared baking sheet). Do not overcrowd; cook in batches if necessary.
⏱️ 5 min
- 8
Air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy. If baking, bake for 15-20 minutes, flipping halfway, until cooked through and crispy.
⏱️ 12 min•🌡️ 200
- 9
Once cooked, transfer the crispy popcorn chicken to a large bowl. Pour the prepared honey sesame sauce over the chicken and toss gently to coat evenly.
⏱️ 3 min
- 10
Serve immediately over 160g of cooked white rice per serving. Garnish with white sesame seeds as desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Crispy Honey Sesame Popcorn Chicken
For the Popcorn Chicken
- 960 grams boneless and skinless chicken breast, diced (raw weight)
- 30 ml salt reduced soy sauce, (Kikkomans Salt Reduced Soy Sauce)
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 2 eggs, whisked
- 120 grams potato starch, (approximately 45g will stick to chicken)
- as needed white sesame seeds, for garnish
For the Honey Sesame Sauce
- 120 ml salt reduced soy sauce
- 120 ml water
- 5 garlic cloves, diced
- 10 grams minced ginger
- 30 ml hoisin sauce
- 50 ml reduced sugar ketchup, (Heinz)
- 80 grams honey
- 1 teaspoon cornstarch, mixed with cold water
For Serving
- 960 grams cooked white rice, (160g per serving)
Instructions
- 1
In a large bowl, combine the diced chicken breast with 30ml salt reduced soy sauce, garlic powder, white pepper, and black pepper. Mix well to ensure the chicken is evenly coated. Cover and marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min - 2
While the chicken is marinating, prepare the honey sesame sauce. In a small saucepan, combine 120ml salt reduced soy sauce, 120ml water, diced garlic cloves, minced ginger, hoisin sauce, reduced sugar ketchup, and honey. Bring to a simmer over medium heat, stirring occasionally.
⏱️ 10 min - 3
Once the sauce is simmering, add the cornstarch mixed with cold water. Stir continuously until the sauce thickens to your desired consistency. Remove from heat and set aside.
⏱️ 5 min - 4
Preheat your air fryer to 200°C (390°F). If you don't have an air fryer, preheat your oven to the same temperature and prepare a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 200 - 5
Set up a dredging station: one bowl with the whisked eggs and another bowl with the potato starch. Take the marinated chicken out of the refrigerator.
⏱️ 5 min - 6
Dip each piece of chicken first into the whisked eggs, ensuring it's fully coated, then transfer to the potato starch, pressing gently to ensure a good coating. Shake off any excess starch.
⏱️ 10 min - 7
Place the coated chicken pieces in a single layer in the air fryer basket (or on the prepared baking sheet). Do not overcrowd; cook in batches if necessary.
⏱️ 5 min - 8
Air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy. If baking, bake for 15-20 minutes, flipping halfway, until cooked through and crispy.
⏱️ 12 min•🌡️ 200 - 9
Once cooked, transfer the crispy popcorn chicken to a large bowl. Pour the prepared honey sesame sauce over the chicken and toss gently to coat evenly.
⏱️ 3 min - 10
Serve immediately over 160g of cooked white rice per serving. Garnish with white sesame seeds as desired.
⏱️ 2 min