High Protein Crispy Korean Popcorn Chicken

dairy-free ⓘ

4 meals

From a reel by Aussie Fitness — watch the original

Ingredients

• 720g Boneless & Skinless Chicken Breast, diced (raw weight)
• 1/2 Tsp White Pepper
• 1/2 Tsp Black Pepper
• 1 Tsp Garlic Powder
• 1 Tsp Onion Powder
• 10g Minced Garlic
• 10g Minced Ginger
• 50ml Salt Reduced Soy Sauce (Kikkoman Low Sodium)
• 1 Egg
• 165g Potato Starch (not all used, around 50g sticks to the chicken)
• 640g Cooked White Rice (160g per serve, approx 220g uncooked rice)
• Black & White Sesame Seeds
• Chopped Spring Onion
• 100ml Salt Reduced Soy Sauce (Kikkoman Low Sodium)
• 100ml Water
• 2 to 3 Tsp Gochujang or Chilli Paste
• 20g Brown Natural Sweetener (Natvia)
• 10g Minced Garlic
• 5g Minced Ginger
• 50g Honey
• 1 Tsp White Vinegar
• 1 Tsp Cornflour mixed with water

Instructions