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Crispy Korean Popcorn Chicken
Crispy chicken bites coated in a sweet-and-spicy Korean glaze, served with seasoned sticky rice and crunchy toppings.
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Steps
- 1
Toss the chicken pieces with the black pepper, soy sauce, egg, and cornstarch until evenly coated.
- 2
Cook the chicken at 200 °C in an air fryer for 10 minutes, or in the oven at 220 °C for 15 minutes.
10 min - 3
Prepare the Korean glaze according to its sub-recipe.
- 4
Cook the sticky rice according to the package instructions.
- 5
Let the rice cool for 10 minutes.
10 min - 6
Add the rice vinegar, sweetener, and salt to the rice, then mix.
- 7
Coat the crispy chicken with the Korean glaze.
- 8
Garnish with the green onion and sesame seeds.
Nutrition · per serving · Estimate
577 kcal
37 g
68 g
18 g
Macronutrients
73% RI
26% RI
4% RI
26% RI
28% RI
7% RI
Minerals
81% RI
47% RI
6% RI
12% RI
18% RI
29% RI
Vitamins
1% RI
6% RI
3% RI
50% RI
24% RI
9/9 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
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