High Protein Korean Popcorn Chicken with Sweet and Sticky Rice (Original video)

Ingredients:

• Chicken breast, diced
• Black pepper
• Soy sauce
• Egg
• Corn flour
• Soy sauce
• Water
• Ketchup
• Gochujang (Korean chili paste)
• Rice vinegar
• Honey
• Brown Stevia
• Sticky rice

Instructions:

1. Dice chicken breast into cubes and season with black pepper, soy sauce, and one egg. Mix well until fully coated.
2. In a large container, add corn flour and the diced chicken breast. Seal the lid and shake well until the chicken is fully coated. Place the coated chicken on a rack and bake or air fry.
3. For the Korean glaze, mix soy sauce, water, ketchup, gochujang, rice vinegar, honey, and brown Stevia in a saucepan. Stir until the mixture thickens. Add the crispy popcorn chicken and toss to fully coat.
4. Divide the chicken into four equal servings. Serve with sticky rice and enjoy!