High Protein Crispy Honey Sesame Popcorn Chicken
Crispy bite-sized chicken pieces coated in potato starch, fried until golden, and tossed in a sticky-sweet honey sesame sauce. Served over fluffy rice for a high-protein meal prep favorite.
Equipment
Ingredients
Chicken & Marinade
Boneless Skinless Chicken Breast (diced, raw)
960 g
Salt Reduced Soy Sauce (room_temperature)
30 ml
Garlic Powder (dry)
1 tsp
White Pepper (ground)
0.5 tsp
Black Pepper (ground)
0.5 tsp
Eggs (whisked)
2 pcs
Potato Starch (dry)
120 g
Honey Sesame Sauce
Salt Reduced Soy Sauce (room_temperature)
120 ml
Water (cold)
120 ml
Garlic Cloves (diced)
5 pcs
Ginger (minced)
10 g
Hoisin Sauce (room_temperature)
30 ml
Reduced Sugar Ketchup (room_temperature)
50 ml
Honey (liquid)
80 g
Cornstarch (mixed_with_cold_water)
1 tsp
Serving
White Rice (cooked)
960 g
White Sesame Seeds (whole)
2 tbsp
Instructions
Prepare and marinate the chicken
Dice chicken breast into small bite-sized pieces and marinate with soy sauce and spices.
Prepare the coating
Whisk eggs and prepare potato starch for coating the chicken.
Coat the chicken
Dip marinated chicken pieces in whisked eggs, then coat thoroughly with potato starch.
Prepare the honey sesame sauce
Combine soy sauce, water, diced garlic, minced ginger, hoisin sauce, ketchup, and honey in a saucepan.
Cook the sauce
Heat the sauce mixture and bring to a simmer, then add cornstarch slurry to thicken.
Fry the chicken
Heat oil in a wok or large pan and fry the coated chicken pieces until golden and crispy.
Toss chicken in sauce
Add the crispy fried chicken to the honey sesame sauce and toss to coat evenly.
Serve with rice
Serve the honey sesame chicken over cooked white rice and garnish with sesame seeds.
Original recipe
Storage
Store chicken and rice separately to maintain crispiness. Sauce can be stored separately for up to 5 days.
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