Crispy Korean Popcorn Chicken

Name: Crispy Korean Popcorn Chicken
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 800 g chicken breast; 1 tbsp black pepper; 20 ml soy sauce; 1 egg; 40 g cornstarch; 200 g sticky rice; 3 tbsp rice vinegar; 1 tbsp sweetener; salt; 2 green onion; 1 tsp sesame seed; 60 ml soy sauce; 80 ml water; 2 tbsp ketchup; 3 tbsp gochujang paste; 2 tbsp rice vinegar; 2 tbsp honey; 30 g stevia

Crispy chicken bites coated in a sweet-and-spicy Korean glaze, served with seasoned sticky rice and crunchy toppings.

Total time : 10 min
Servings : 4 servings
Difficulty : Easy

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Nutrition · per serving · Estimate

577 kcal

Protein

37 g

Carbs

68 g

Fat

18 g

Macronutrients

Protein

73% RI

37 g

Carbs

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sesame seed

1 tsp

For Korean Glaze

soy sauce60 ml
water80 ml
ketchup2 tbsp
gochujang paste3 tbsp
rice vinegar2 tbsp
honey2 tbsp
stevia30 g

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.

26% RI

68 g

of which sugars

4% RI

3.8 g

Fat

26% RI

18 g

of which saturates

28% RI

5.5 g

Fiber

7% RI

1.7 g

Minerals

Sodium

81% RI

1934 mg

Potassium

47% RI

949 mg

Calcium

6% RI

48 mg

Iron

12% RI

1.7 mg

Magnesium

18% RI

68 mg

Zinc

29% RI

2.9 mg

Vitamins

Vitamin C

1% RI

0.6 mg

Vitamin D

6% RI

0.3 µg

Vitamin A

3% RI

21 µg

Vitamin B6

50% RI

0.7 mg

Vitamin B12

24% RI

0.6 µg

9/9 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.

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