High Protein Crispy Korean Popcorn Chicken

Ingredients (raw weights)

• 720 g chicken breast, boneless skinless, raw
• 1.1 g black pepper, dry
• 1.1 g black pepper, dry
• 3.1 g garlic powder, dry
• 2.4 g onion powder, dry
• 10 g garlic, raw
• 10 g ginger root, raw
• 55 g soy sauce, reduced sodium, as sold
• 50 g egg, whole, raw
• 50 g potato starch, dry
• 640 g white rice, cooked
• 110 g soy sauce, reduced sodium, as sold
• 100 g water, as sold
• 15 g gochujang paste, as sold
• 20 g zero-calorie sweetener (erythritol/stevia/monk fruit)
• 10 g garlic, raw
• 5 g ginger root, raw
• 50 g honey, as sold
• 5 g vinegar, as sold
• 4.9 g cornstarch, dry

Steps

1. Combine diced chicken breast with white pepper, black pepper, garlic powder, onion powder, minced garlic, minced ginger, soy sauce, and one egg, mixing thoroughly.
2. Place potato starch in a bowl and coat each piece of seasoned chicken evenly with the starch.
3. Spray the coated chicken generously with light cooking oil spray and air‑fry or oven‑bake until golden brown and crispy.
4. In a pan over low heat, combine soy sauce, water, gochujang paste, natural sweetener, minced garlic, minced ginger, honey, white vinegar, and a mixture of cornstarch and water; stir until the sauce becomes sweet and thick.
5. Add the cooked chicken to the thickened Korean glaze and toss to coat the pieces completely.
6. Divide the glazed chicken into four equal portions and serve each with cooked white rice or your choice of sides and toppings.