High-Protein Crispy Korean Popcorn Chicken

Passaggi7

1. 1

   Passaggio 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.

   petto di pollopepe biancoaglio in polverecipolla in polvereaglio10 g di 20 gzenzero10 g di 20 gsalsa di soia50 ml di 150 mluovopepe nero
2. 2

   Passaggio 2. Coat the chicken

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

   petto di pollofecola di patate
3. 3

   Passaggio 3. Spray the chicken

   Spray the coated chicken generously with light cooking oil spray.

   petto di pollospray da cucina
4. 4

   Passaggio 4. Air fry the chicken

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

   Flip halfway through cooking.

   petto di pollo
5. 5

   Passaggio 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.

   salsa di soia100 ml di 150 mldolcificanteaglio10 g di 20 gzenzero10 g di 20 gmieleaceto biancoamido di maisacqua
6. 6

   Passaggio 6. Toss the chicken in glaze

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

   petto di pollo
7. 7

   Passaggio 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.

   riso biancosemi di sesamocipollotto