Cooked - High Protein Crispy Korean Popcorn Chicken

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

High Protein Crispy Korean Popcorn Chicken

1.0

800g chicken breast

1 tbsp black pepper

20ml soy sauce

1 egg

40g cornflour/cornstarch

60ml soy sauce

80ml water

2 tbsp low cal ketchup (brand: Heinz 50% less)

3 tbsp gochujang paste

2 tbsp rice vinegar

2 tbsp honey

30g brown stevia (brand: pure via)

200g uncooked sticky rice (brand: Tesco)

3 tbsp rice vinegar

1 tbsp sweetener

Salt to taste

Chopped green onions (green parts)

Sesame seeds

Airfry the popcorn chicken at 200°C for 10-12 minutes or oven bake at 220°C for 15-18 minutes.
Make the Korean glaze by combining the soy sauce, water, low cal ketchup, gochujang paste, rice vinegar, honey, and brown stevia.
Cook the sticky rice according to instructions, then allow to cool for 10 minutes before adding 3 tbsp of rice vinegar, 1 tbsp of sweetener, and salt to taste.
Garnish the popcorn chicken with chopped green onions and sesame seeds.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Chicken

Cuisine🇰🇷Korean

Occasions📆Everyday🎊Party

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 44 weeks ago

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