High Protein Korean Popcorn Chicken
Ingredients
Main
chicken breast (cubed)
400 g
cornstarch
40 g
egg (beaten)
1 pcs
soy sauce
30 ml
garlic (minced)
3 cloves
ginger (minced)
10 g
gochujang
30 g
honey
20 g
sesame oil
10 ml
rice vinegar
15 ml
sesame seeds
10 g
green onion (sliced)
2 stalks
vegetable oil
500 ml
Instructions
Prepare chicken and marinade
Cut chicken breast into bite-sized pieces. Mix soy sauce, minced garlic, and ginger. Marinate chicken for 15 minutes.
Coat the chicken
Beat the egg and dip each chicken piece. Coat thoroughly with cornstarch.
Fry the chicken
Heat vegetable oil in a pan or wok to 175°C. Fry chicken in batches until golden and crispy, about 5-6 minutes per batch.
Make the sauce
In a small bowl, combine gochujang, honey, sesame oil, and rice vinegar. Stir until smooth.
Toss and serve
Toss fried chicken in the sauce until evenly coated. Garnish with sesame seeds and sliced green onions. Serve hot.
Original recipe
Storage
Best reheated in air fryer to restore crispiness. Sauce can be made ahead and stored separately.
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