Protein-Packed Korean Fried Chicken with Creamy Mac and Cheese
From a YouTube video Watch the original
Ingredients
- Diced chicken breast
- Egg
- Garlic
- Ginger
- Pepper
- Salt
- Potato starch
- Cooking oil
- Soy sauce
- Water
- Natural sweetener
- Chili paste
- Potato starch
- Chili flakes
- Fat-free evaporated milk
- Paprika
- Chicken stock powder
- Light cream cheese
- Light cheddar cheese
- Pasta
Instructions
- Mix diced chicken breast with egg, garlic, ginger, pepper, and salt.
- Coat chicken with potato starch, then air fry or oven bake until golden and crispy.
- For the Korean glaze, combine soy sauce, water, natural sweetener, garlic, ginger, chili paste, and potato starch mixture in a pan. Cook until thickened, then add chili flakes and mix with cooked chicken.
- In a separate pan, combine fat-free evaporated milk, paprika, chicken stock powder, light cream cheese, and light cheddar cheese. Melt and mix until smooth.
- Cook pasta separately, then add to the creamy sauce.
- Divide into four servings and enjoy.
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