High Protein Korean Popcorn Chicken with Sweet and Sticky Rice
From a YouTube video Watch the original
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
- Dice chicken breast into cubes and season with black pepper, soy sauce, and one egg. Mix well until fully coated.
- 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.
- 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.
- Divide the chicken into four equal servings. Serve with sticky rice and enjoy!
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