Imported from Instagram

High-Protein Crispy Korean Popcorn Chicken with Sweet Sticky Rice

Name: High-Protein Crispy Korean Popcorn Chicken with Sweet Sticky Rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 800 g chicken breast (Diced into cubes); black pepper (1 tbsp); 20 ml soy sauce (For seasoning the chicken); 1 egg; 40 g cornflour/cornstarch (Add more to the container as needed; 40 g is used for tracking because not all of the flour will be used); cooking spray (For spraying the rack); 60 ml soy sauce (For the Korean glaze); 80 ml water (For the Korean glaze); 2 tbsp low-calorie ketchup (Heinz 50% less recommended); 3 tbsp gochujang paste (Available in most supermarkets); 2 tbsp rice vinegar (For the glaze); 2 tbsp honey (For the glaze); 30 g brown stevia sweetener (Pure Via recommended); 200 g uncooked sticky rice (Tesco brand mentioned); 3 tbsp rice vinegar (Added to the cooled cooked rice); sweetener (1 tbsp; added to the cooled rice); salt (To taste, for the sticky rice); green onions (Chopped; use the green parts); sesame seeds (For garnish)

Recipe by Panacea Palm | Dij 🙋🏽‍♂️ @panaceapalm · Instagram

Imported by Andreas Gottschalk on SeeMeCook

Crispy, cornflour-coated chicken breast is air-fried or oven-baked, then tossed in a thick, sweet-and-spicy Korean glaze. Served with sweet sticky rice and garnishes, it is designed as a high-protein meal-prep dish.

4 servings40 minEast Asian

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Ingredients

800 g chicken breast (Diced into cubes)
black pepper (1 tbsp)
20 ml soy sauce (For seasoning the chicken)
1 egg
40 g cornflour/cornstarch (Add more to the container as needed; 40 g is used for tracking because not all of the flour will be used)
cooking spray (For spraying the rack)
60 ml soy sauce (For the Korean glaze)
80 ml water (For the Korean glaze)
2 tbsp low-calorie ketchup (Heinz 50% less recommended)
3 tbsp gochujang paste (Available in most supermarkets)
2 tbsp rice vinegar (For the glaze)
2 tbsp honey (For the glaze)
30 g brown stevia sweetener (Pure Via recommended)
200 g uncooked sticky rice (Tesco brand mentioned)
3 tbsp rice vinegar (Added to the cooled cooked rice)
sweetener (1 tbsp; added to the cooled rice)
salt (To taste, for the sticky rice)
green onions (Chopped; use the green parts)
sesame seeds (For garnish)

Steps

1
Dice the chicken breast into cubes.
2
Add the black pepper, 20 ml soy sauce, and egg to the diced chicken. Mix thoroughly with your hands until the chicken is fully coated.
3
Put cornflour into a large container, adding more than the 40 g tracking amount if needed because not all of the flour will be used.
4
Add the seasoned chicken to the container, seal the lid, and shake well until every piece is fully coated in cornflour.
5
Set the coated chicken on a rack and spray it lightly with cooking spray.
6
Air-fry at 200°C for 10–12 minutes, or oven-bake at 220°C for 15–20 minutes, until the chicken is crispy and cooked through.
7
For the Korean glaze, combine 60 ml soy sauce, 80 ml water, low-calorie ketchup, gochujang paste, 2 tbsp rice vinegar, honey, and brown stevia.
8
Stir the glaze until it thickens.
9
Add the crispy popcorn chicken to the thickened glaze and toss until fully coated.
10
Cook the sticky rice according to its package instructions.
11
Allow the cooked rice to cool for 10 minutes.
12
Add 3 tbsp rice vinegar, 1 tbsp sweetener, and salt to taste to the cooled rice. Mix again.
13
Divide the glazed chicken and sticky rice into 4 equal servings.
14
Garnish with chopped green onion green parts and sesame seeds, then serve.

Notes

The post states that the oven-bake timing shown in the video was a typo; use 220°C for 15–20 minutes. Store for up to 5 days in the refrigerator. To reheat, add 1 tsp water, microwave partially covered for 3 minutes, then mix well once heated through.