High-Protein Sticky Korean Fried Chicken

Ingredients

• 700 g chicken breast (Cubed)
• 2 tsp garlic powder (For seasoning the chicken)
• 1.5 tsp black pepper (For seasoning the chicken)
• 2 tsp paprika (For seasoning the chicken)
• 1 tsp salt (For seasoning the chicken)
• 30 g cornflour (Tesco brand; coat the chicken well. Can be omitted if unavailable.)
• 50 ml light soy sauce (For the glaze)
• 50 ml water (Mixed with the soy sauce for the glaze)
• 25 g honey (For the glaze)
• 40 g gochujang paste (Haepyo brand suggested. May be substituted with tomato paste mixed with sriracha.)
• cucumber (Thinly sliced; amount not specified. Can be stored separately.)
• 20 ml light soy sauce (For the pickled cucumbers; Lee Kum Kee brand suggested.)
• 10 ml rice vinegar (For the pickled cucumbers)
• chilli flakes (Optional; can be very spicy, so omit if needed.)
• 1 tsp garlic powder (For the pickled cucumbers)
• 1 tsp sesame seeds (For the pickled cucumbers)
• cooked rice (Serve hot; amount not specified.)

Steps

1. 1

   Cut the chicken breast into cubes.

2. 2

   Add the garlic powder, black pepper, paprika, salt, and cornflour to the cubed chicken. Mix thoroughly until every piece is well coated. The cornflour may be omitted if unavailable.

3. 3

   Cook the coated chicken over medium heat for about 8 minutes, turning as needed, until golden and crispy.

4. 4

   Set the cooked chicken aside.

5. 5

   Add the light soy sauce, water, honey, and gochujang paste to a pan over low heat.

6. 6

   Keep stirring the glaze until it begins to bubble lightly, then let it reduce for 3–4 minutes until thickened.

7. 7

   Add the crispy chicken to the thickened glaze and mix well until thoroughly coated.

8. 8

   Place the thinly sliced cucumber in a bowl. Add the light soy sauce, rice vinegar, optional chilli flakes, garlic powder, and sesame seeds.

9. 9

   Mix the cucumber thoroughly with the pickling ingredients.

10. 10

    Serve the sticky Korean fried chicken with hot rice and the pickled cucumbers. The cucumbers may be stored separately, and the meal is better served cold if prepared for meal prep.

Notes

The stated macros per serving are 452 calories, 40 g protein, 51 g carbohydrates, and 10 g fat for 4 servings. The source does not specify the quantity of rice or cucumber, nor the cooking fat, if any. Store the cucumbers separately and warm the meal prep without them; the source recommends serving it cold.

Nutrition per serving

• main
• Korean-inspired
• high-protein
• meal-prep
• spicy
• sweet-and-savory
• stovetop
• chicken