Crispy Korean Popcorn Chicken with Sticky Rice

Ingredients

• 800 g Chicken breast (Diced)
• 1 tsp Black pepper (For seasoning the chicken)
• 20 ml Soy sauce (For marinating the chicken)
• 1 Egg (Beaten or added directly to the marinade)
• Salt (To taste)
• 40 g Cornflour (cornstarch) (For coating the chicken)
• 60 ml Soy sauce (For the glaze)
• 80 ml Water (For the glaze)
• 2 tbsp Low-calorie ketchup (Approximately 30 ml)
• 3 tbsp Gochujang paste (Korean chilli paste)
• 2 tbsp Rice vinegar (For the glaze)
• 2 tbsp Honey (For the glaze)
• 30 g Brown stevia (Brown sweetener; nutritional value depends on the brand)
• 200 g Uncooked glutinous rice (Sticky rice; uncooked weight)
• 3 tbsp Rice vinegar (For seasoning the rice after cooling)
• 1 tbsp Sweetener (For the rice)
• Salt (To taste, for the rice)
• Sesame seeds (Optional garnish mentioned in the video; to taste)
• Chives (Chopped, for finishing; amount to taste)

Steps

1. 1

   Cut the chicken breast into evenly sized cubes so they cook at the same time.

2. 2

   Place the chicken in a large bowl. Add the black pepper, 20 ml of soy sauce, the egg and salt to taste.

3. 3

   Mix with your hands or with tongs until all the pieces are completely coated in the marinade.

4. 4

   Place the cornflour in a wide bowl. Add the marinated chicken pieces and toss until each piece is well coated and dry on the outside.

5. 5

   Arrange the coated chicken on a rack or tray, leaving space between the pieces. Lightly spray with oil if desired to encourage browning.

6. 6

   Cook the chicken in an air fryer at 200 °C for 10–12 minutes, turning halfway through, or in a preheated oven at 220 °C for 15–20 minutes. It should be golden brown and reach 74 °C in the centre.

7. 7

   While the chicken cooks, prepare the glaze. Place the 60 ml of soy sauce, water, low-calorie ketchup, gochujang, 2 tablespoons of rice vinegar, honey and brown stevia in a saucepan.

8. 8

   Bring the mixture to a medium heat and let it simmer gently, stirring occasionally, until it thickens and looks glossy.

9. 9

   Add the cooked chicken to the saucepan or a large bowl with the glaze. Toss gently until all the pieces are completely coated.

10. 10

    Cook the glutinous rice according to the package instructions. Once ready, let it cool for 10 minutes.

11. 11

    Add the 3 tablespoons of rice vinegar, 1 tablespoon of sweetener and salt to taste to the cooled rice. Mix until the seasoning is evenly distributed.

12. 12

    Divide the glazed chicken and rice between four equal containers. Finish with sesame seeds and chopped chives, if desired.

Notes

The recipe provides approximately 495 kcal, 50 g of protein, 68 g of carbohydrates and 3 g of fat per serving; values may vary depending on the brands of soy sauce, gochujang, sweetener and ketchup. For meal prep, cool the portions before covering and refrigerating them. Reheat until the chicken is thoroughly hot.

Nutrition per serving

• main course
• meal prep
• high-protein
• Asian cuisine
• Korean
• air fryer
• oven-baked
• spicy