High Protein Crispy Korean Popcorn Chicken
High Protein Crispy Korean Popcorn Chicken
Ingredients
For the Popcorn Chicken
- 800 g chicken breast, diced into cubes
- 1 tablespoon black pepper
- 20 ml soy sauce
- 1 egg
- 40 g cornflour, plus extra for coating
- as needed cooking spray
For the Korean Glaze
- 60 ml soy sauce
- 80 ml water
- 2 tablespoons low cal ketchup
- 3 tablespoons gochujang paste
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 30 g brown stevia
For the Sweet Sticky Rice
- 200 g uncooked sticky rice
- 3 tablespoons rice vinegar
- 1 tablespoon sweetener
- to taste salt
For the Garnish
- as needed green onions, chopped, green parts only
- as needed sesame seeds
Instructions
- 1
Dice the 800g chicken breast into bite-sized cubes and place them in a bowl.
⏱️ 5 min
- 2
Add 1 tablespoon of black pepper, 20ml of soy sauce, and 1 egg to the diced chicken. Mix well with your hands until the chicken is fully coated.
⏱️ 3 min
- 3
To a large container, add approximately 40g of cornflour (plus extra if needed for full coating). Add the marinated chicken pieces to the container.
⏱️ 2 min
- 4
Seal the lid of the container and shake vigorously until all the chicken pieces are fully coated in the cornflour.
⏱️ 2 min
- 5
Arrange the coated chicken pieces on an air fryer rack or oven rack, ensuring they are in a single layer. Lightly spray the chicken with cooking spray.
⏱️ 3 min
- 6
Cook the chicken using your preferred method: Airfry at 200°C for 10-12 minutes, or Oven Bake at 220°C for 15-20 minutes, until crispy and cooked through.
⏱️ 15 min•🌡️ 200 - 7
While the chicken cooks, prepare the Korean glaze. In a pan, combine 60ml soy sauce, 80ml water, 2 tablespoons low cal ketchup, 3 tablespoons gochujang paste, 2 tablespoons rice vinegar, 2 tablespoons honey, and 30g brown stevia.
⏱️ 3 min
- 8
Stir the glaze mixture over medium heat until it thickens to your desired consistency.
⏱️ 5 min
- 9
Once the chicken is cooked and crispy, add it to the thickened glaze in the pan. Toss until all the chicken pieces are fully coated.
⏱️ 2 min
- 10
Cook the 200g uncooked sticky rice according to its package instructions.
⏱️ 15 min
- 11
Allow the cooked rice to cool for 10 minutes.
⏱️ 10 min
- 12
Once cooled, add 3 tablespoons of rice vinegar, 1 tablespoon of sweetener, and salt to taste to the rice. Mix well until combined.
⏱️ 2 min
- 13
Divide the Korean popcorn chicken and sweet sticky rice into 4 equal servings. Garnish each serving with chopped green onions (green parts) and sesame seeds.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Crispy Korean Popcorn Chicken
For the Popcorn Chicken
- 800 g chicken breast, diced into cubes
- 1 tablespoon black pepper
- 20 ml soy sauce
- 1 egg
- 40 g cornflour, plus extra for coating
- as needed cooking spray
For the Korean Glaze
- 60 ml soy sauce
- 80 ml water
- 2 tablespoons low cal ketchup
- 3 tablespoons gochujang paste
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 30 g brown stevia
For the Sweet Sticky Rice
- 200 g uncooked sticky rice
- 3 tablespoons rice vinegar
- 1 tablespoon sweetener
- to taste salt
For the Garnish
- as needed green onions, chopped, green parts only
- as needed sesame seeds
Instructions
- 1
Dice the 800g chicken breast into bite-sized cubes and place them in a bowl.
⏱️ 5 min - 2
Add 1 tablespoon of black pepper, 20ml of soy sauce, and 1 egg to the diced chicken. Mix well with your hands until the chicken is fully coated.
⏱️ 3 min - 3
To a large container, add approximately 40g of cornflour (plus extra if needed for full coating). Add the marinated chicken pieces to the container.
⏱️ 2 min - 4
Seal the lid of the container and shake vigorously until all the chicken pieces are fully coated in the cornflour.
⏱️ 2 min - 5
Arrange the coated chicken pieces on an air fryer rack or oven rack, ensuring they are in a single layer. Lightly spray the chicken with cooking spray.
⏱️ 3 min - 6
Cook the chicken using your preferred method: Airfry at 200°C for 10-12 minutes, or Oven Bake at 220°C for 15-20 minutes, until crispy and cooked through.
⏱️ 15 min•🌡️ 200 - 7
While the chicken cooks, prepare the Korean glaze. In a pan, combine 60ml soy sauce, 80ml water, 2 tablespoons low cal ketchup, 3 tablespoons gochujang paste, 2 tablespoons rice vinegar, 2 tablespoons honey, and 30g brown stevia.
⏱️ 3 min - 8
Stir the glaze mixture over medium heat until it thickens to your desired consistency.
⏱️ 5 min - 9
Once the chicken is cooked and crispy, add it to the thickened glaze in the pan. Toss until all the chicken pieces are fully coated.
⏱️ 2 min - 10
Cook the 200g uncooked sticky rice according to its package instructions.
⏱️ 15 min - 11
Allow the cooked rice to cool for 10 minutes.
⏱️ 10 min - 12
Once cooled, add 3 tablespoons of rice vinegar, 1 tablespoon of sweetener, and salt to taste to the rice. Mix well until combined.
⏱️ 2 min - 13
Divide the Korean popcorn chicken and sweet sticky rice into 4 equal servings. Garnish each serving with chopped green onions (green parts) and sesame seeds.
⏱️ 3 min