High Protein Crispy Korean Popcorn Chicken

Steps

1. 1

   Cut the chicken breast into small popcorn-style cubes.

2. 2

   In a bowl, mix the chicken with the black pepper, 20 ml of soy sauce, and one egg. Mix well with your hands until the chicken is completely coated.

3. 3

   Place cornstarch in a large container with a lid. Add the marinated chicken, close the lid, and shake vigorously until each piece of chicken is well coated.

4. 4

   Place the chicken on a wire baking rack, spray with a bit of cooking oil spray, and bake or air fry until golden and crispy.

5. 5

   While the chicken is cooking, prepare the sticky rice following the package instructions.

6. 6

   Let the rice cool for 10 minutes. Then, add 3 tablespoons of rice vinegar, one tablespoon of sweetener, and salt to taste. Mix well.

   Start 10-minute timer
7. 7

   For the Korean glaze, combine the soy sauce (60 ml), water, ketchup, gochujang paste, rice vinegar, honey, and stevia in a pan.

8. 8

   Heat the glaze mixture over medium heat, stirring constantly until the sauce thickens.

9. 9

   Add the crispy popcorn chicken to the pan with the glaze and toss to ensure all pieces are well coated.

10. 10

    Divide the rice and chicken into four equal portions. Garnish with chopped green onions and sesame seeds.