High Protein Crispy Korean Popcorn Chicken

Name: High Protein Crispy Korean Popcorn Chicken
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Korean
Ingredients: 800 grams Chicken Breast (Cut into bite-sized pieces); 100 grams Flour (Seasoned with salt and pepper); 2 large Egg (Beaten); 100 grams Cornstarch or Breadcrumbs (For coating); 2 tablespoons Gochujang (Korean Chili Paste) (Adjust to taste); 3 tablespoons Soy Sauce (Low sodium recommended); 2 tablespoons Honey (Or other sweetener); 1 tablespoon Rice Vinegar; 2 cloves Garlic (Minced); 1 teaspoon Ginger (Grated); 1 teaspoon Sesame Oil; as needed Cooking Oil (For air frying or deep frying); optional Sesame Seeds (For garnish); optional Green Onions (Chopped, for garnish)

This recipe is for High Protein Crispy Korean Popcorn Chicken, perfect for meal prep. It's an easy and tasty recipe, low in calories, suitable for gym food, muscle gain, and fat loss.

#High Protein

#Crispy

#Korean Popcorn Chicken

#Meal Prep

#Easy

#Low Calorie

#Gym Food

#Muscle Gain

#Fat Loss

Crispy Golden Chicken

Recipe Information

25m

Prep Time

30m

Cook Time

55m

Total Time

Servings

Medium

Korean

English

Nutrition (per serving)

495

Calories

50g

Protein

68g

Carbs

Fat

Chicken Coated in Sauce

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Finished Dish Presentation

Instructions

0/6 completed

1
Cut chicken breast into bite-sized pieces and season with salt and pepper.
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10m
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Cut chicken breast into bite-sized pieces and season with salt and pepper.
10m
Ensure even sizing for uniform cooking.
2
Prepare dredging stations: one bowl with seasoned flour, another with beaten egg, and a third with cornstarch or breadcrumbs.
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5m
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Prepare dredging stations: one bowl with seasoned flour, another with beaten egg, and a third with cornstarch or breadcrumbs.
5m
Use separate hands for wet and dry ingredients to avoid clumps.
3
Dredge each chicken piece, first in flour, then in egg, and finally in cornstarch/breadcrumbs, shaking off any excess.
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10m
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Dredge each chicken piece, first in flour, then in egg, and finally in cornstarch/breadcrumbs, shaking off any excess.
10m
Press the coating firmly onto the chicken to ensure it adheres well.
4
Cook the coated chicken in an air fryer at 200°C (400°F) for 15-20 minutes, or deep fry until golden brown and cooked through.
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20m
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Cook the coated chicken in an air fryer at 200°C (400°F) for 15-20 minutes, or deep fry until golden brown and cooked through.
20m
Avoid overcrowding the air fryer basket or frying pan to ensure even crispiness.
5
In a separate pan, prepare the Korean sauce by combining gochujang, soy sauce, honey, rice vinegar, minced garlic, ginger, and sesame oil. Heat until thickened.
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8m
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In a separate pan, prepare the Korean sauce by combining gochujang, soy sauce, honey, rice vinegar, minced garlic, ginger, and sesame oil. Heat until thickened.
8m
Taste and adjust the sweetness and spiciness of the sauce to your preference.
6
Toss the cooked crispy chicken with the prepared Korean sauce until all pieces are evenly coated. Serve immediately, garnished with sesame seeds and green onions if desired.
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2m
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Toss the cooked crispy chicken with the prepared Korean sauce until all pieces are evenly coated. Serve immediately, garnished with sesame seeds and green onions if desired.
2m
Garnish with sesame seeds and chopped green onions for extra flavor and presentation.