High-Protein Crispy Korean Popcorn Chicken

Schritte7

1. 1

   Schritt 1. Season the chicken

   Add white pepper, garlic powder and onion powder, diced garlic, diced ginger, soy sauce, one egg and a little black pepper to the diced chicken breast, and mix.

   Hähnchenbrustweißer PfefferKnoblauchpulverZwiebelpulverKnoblauch10 g von 20 gIngwer10 g von 20 gSojasauce50 ml von 150 mlEischwarzer Pfeffer
2. 2

   Schritt 2. Coat the chicken

   Add potato starch to a bowl and coat every piece of chicken evenly.

   HähnchenbrustKartoffelstärke
3. 3

   Schritt 3. Spray the chicken

   Spray the coated chicken generously with light cooking oil spray.

   HähnchenbrustBackspray
4. 4

   Schritt 4. Air fry the chicken

   Air fry or oven bake the chicken until golden brown and crispy.

   Flip halfway through cooking.

   Hähnchenbrust
5. 5

   Schritt 5. Make the glaze

   In a pan on low heat, add equal parts soy sauce and water, then chilli or gochujang paste, natural sweetener, more garlic and ginger, honey and white vinegar, and cornstarch mixed with water to thicken. Mix until the sauce is sweet and thick.

   Sojasauce100 ml von 150 mlSüßstoffKnoblauch10 g von 20 gIngwer10 g von 20 gHonigweißer EssigMaisstärkeWasser
6. 6

   Schritt 6. Toss the chicken in glaze

   Add the crispy chicken back into the sauce and mix well to coat it completely.

   Hähnchenbrust
7. 7

   Schritt 7. Divide into servings

   Divide into four equal servings with white rice, and top with sesame seeds and green onion.

   Sides and toppings can be swapped to taste.

   weißer ReisFrühlingszwiebel