Cookpile

High Protein Crispy Korean Popcorn Chicken

My Most Popular Recipe of 2024! Over 100M Views Across Platforms! ONLY 495 calories! Easy High Protein Meal Prep

Cover image for High Protein Crispy Korean Popcorn Chicken

📷 Originally from Instagram bypanaceapalmWatch original

Serves
4

Ingredients

  • 1.76 lbchicken breast
  • black pepper
  • 1.35 tbspsoy sauce (≈20–25 g)
  • 1egg
  • cornflour/cornstarch · add more to the container since not all will be used but 40 g for tracking purposes
  • 4.06 tbspsoy sauce (≈65–75 g)
  • 5.41 tbspwater (≈80 g)
  • 2.03 tbsplow cal ketchup · brand: Heinz 50% less
  • 3.04 tbspgochujang paste · found is most supermarkets
  • 2.03 tbsprice vinegar
  • 2.03 tbsphoney (≈40–45 g)
  • 1.06 ozbrown stevia · brand: pure via
  • 7.05 ozuncooked sticky rice · brand: Tesco
  • 3.04 tbsprice vinegar
  • sweetener
  • Salt to taste
  • Chopped green onions · green parts
  • Sesame seeds

Nutrition

Per serving
390–405 kcal
Protein
65–66 g
Fat
9 g
Carbs
9–11 g

Estimated from 6 of 18 ingredients — no reference data yet for tbsp black pepper, cornflour/cornstarch (add more to the container since not all will be used but 40g for tracking purposes), 2 tbsp low cal ketchup (brand: Heinz 50% less), 3 tbsp gochujang paste (found is most supermarkets), 2 tbsp rice vinegar, 30g brown stevia (brand: pure via), 200g uncooked sticky rice (brand: Tesco), 3 tbsp rice vinegar, tbsp sweetener, Salt to taste, Chopped green onions (green parts), Sesame seeds.

Method

  1. Airfry 200°C for 10-12 minutes
  2. Oven Bake 220°C for 15-20 minutes (typo in video timings)
  3. Cook sticky rice to instructions then allow to cool for 10 minutes before adding 3 tbsp of rice vinegar, a tbsp of sweetener and salt to taste, mix again
  4. Combine all Korean glaze ingredients
  5. Garnish with chopped green onions and sesame seeds
  6. Store for up to 5 days in the fridge
  7. To reheat, add a tsp of water and microwave for 3 minutes partially covered, once heated through mix well and enjoy