High Protein Crispy Korean Popcorn Chicken
Crispy Korean-style popcorn chicken coated in a sweet-spicy gochujang sauce, served with fluffy rice for a high-protein meal prep favorite.
Equipment
Ingredients
Chicken & Marinade
Skinless & Boneless Chicken Breast (diced, raw)
720 g
White Pepper
0.5 tsp
Black Pepper
0.5 tsp
Garlic Powder
1 tsp
Onion Powder
1 tsp
Garlic (minced)
10 g
Ginger (minced)
10 g
Low Sodium Soy Sauce
50 ml
Egg
1 piece
Potato Starch
165 g
Korean Sauce
Low Sodium Soy Sauce
100 ml
Water
100 ml
Gochujang Paste
3 tsp
Natural Brown Sweetener
20 g
Garlic (minced)
10 g
Ginger (minced)
5 g
Honey
50 g
White Vinegar
1 tsp
Cornstarch
1 tsp
Sides & Garnish
White Rice (cooked)
640 g
Sesame Seeds
2 tsp
Spring Onion (chopped)
2 piece
Instructions
Prepare the chicken
Cut chicken breast into bite-sized pieces and season with spices.
Marinate the chicken
Add garlic, ginger, soy sauce and egg to the seasoned chicken, then mix well.
Coat with potato starch
Coat the marinated chicken pieces generously with potato starch.
Fry the chicken
Fry the coated chicken pieces until golden and crispy.
Prepare the Korean sauce
Combine all sauce ingredients in a pan and cook until thickened.
Coat chicken in sauce
Toss the fried chicken pieces in the Korean sauce until well coated.
Serve with rice and garnish
Serve the crispy Korean chicken over cooked rice and garnish with sesame seeds and spring onions.
Original recipe
Storage
Store chicken and rice separately for best texture. Reheat chicken in air fryer to restore crispiness.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.