Korean fried chicken gets double-fried at exactly 340°F then 375°F—this temperature jump creates the signature glass-crisp coating.
High Protein Crispy Korean Popcorn Chicken
Get ready to savor the ultimate snack with our Crispy Korean Popcorn Chicken! This high-protein delight features tender, marinated chicken coated in a crunchy, golden batter, served alongside perfectly sticky rice that's kissed with a hint of sweetness. Ideal for meal prepping, this dish is not just a feast for the taste buds—it's a fun and flavorful way to keep your meals exciting!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 80ml water (2.7 fl oz)
🥩Meat & Seafood(1)
- 800g chicken breast (1.76 lbs)
🥛Dairy & Eggs(1)
- 1 egg
🫙Pantry Staples(5)
- 30g brown stevia (brand: pure via) (1.06 oz)
- 2 tbsp honey (30 ml)
- 2 tbsp rice vinegar (30 ml)
- 3 tbsp rice vinegar (45 ml)
- 200g uncooked sticky rice (brand: Tesco) (7.06 oz)
🧂Spices & Seasonings(2)
- tbsp black pepper (15 ml)
- Salt to taste
🍯Sauces & Condiments(4)
- 3 tbsp gochujang paste (45 ml)
- 2 tbsp low cal ketchup (brand: Heinz 50% less) (30 ml)
- 20ml soy sauce (0.68 fl oz)
- 60ml soy sauce (2.03 fl oz)
📦Other(4)
- 40g cornflour/cornstarch (1.41 oz)
- Chopped green onions (green parts)optional
- Sesame seedsoptional
- tbsp sweetener (15 ml)
👨🍳 Instructions
- 1
Dice your chicken breast into cubes and add black pepper, soy sauce, one egg and mix well with your hands till fully coated.
- 2
In a large container, add corn flour, your diced chicken breast, then seal the lid and shake well till the chicken is fully coated.
- 3
Set it on a rack, give it a spray and bake or air fry at 200°C for 10-12 minutes or oven bake at 220°C for 15-18 minutes.
- 4
For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey and brown stevia. Stir till it thickens and add your crispy popcorn chicken.
- 5
Toss it together to fully coat, then divide it up into four equal servings along with your sticky rice and you're ready to enjoy.
💡 Pro Tips
- ✓Double-coat your chicken by letting the first corn flour coating rest for 5 minutes before shaking again - this creates moisture that helps the second layer adhere for maximum crispiness.technique5 minutes rest
- ✓Keep your chicken cubes uniform at 3/4-inch to ensure even cooking - smaller pieces overcook while larger ones stay raw at the specified temperatures.technique3/4-inch cubes
- ✓Preheat your air fryer or oven for at least 5 minutes before cooking so the exterior crisps immediately upon contact, preventing oil absorption.timing5 minutes preheat
- ✓Add the Korean glaze only after the chicken has cooled for 2-3 minutes - hot chicken will thin the glaze and prevent proper coating adhesion.timing2-3 minutes cooling
- ✓Use potato starch instead of corn flour for 30% crispier coating because its larger granules create more surface area and hold less moisture.ingredient30% crispier
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Korean fried chicken gets double-fried at exactly 340°F then 375°F—this temperature jump creates the signature glass-crisp coating.
High Protein Crispy Korean Popcorn Chicken
Get ready to savor the ultimate snack with our Crispy Korean Popcorn Chicken! This high-protein delight features tender, marinated chicken coated in a crunchy, golden batter, served alongside perfectly sticky rice that's kissed with a hint of sweetness. Ideal for meal prepping, this dish is not just a feast for the taste buds—it's a fun and flavorful way to keep your meals exciting!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 80ml water (2.7 fl oz)
🥩Meat & Seafood(1)
- 800g chicken breast (1.76 lbs)
🥛Dairy & Eggs(1)
- 1 egg
🫙Pantry Staples(5)
- 30g brown stevia (brand: pure via) (1.06 oz)
- 2 tbsp honey (30 ml)
- 2 tbsp rice vinegar (30 ml)
- 3 tbsp rice vinegar (45 ml)
- 200g uncooked sticky rice (brand: Tesco) (7.06 oz)
🧂Spices & Seasonings(2)
- tbsp black pepper (15 ml)
- Salt to taste
🍯Sauces & Condiments(4)
- 3 tbsp gochujang paste (45 ml)
- 2 tbsp low cal ketchup (brand: Heinz 50% less) (30 ml)
- 20ml soy sauce (0.68 fl oz)
- 60ml soy sauce (2.03 fl oz)
📦Other(4)
- 40g cornflour/cornstarch (1.41 oz)
- Chopped green onions (green parts)optional
- Sesame seedsoptional
- tbsp sweetener (15 ml)
👨🍳 Instructions
- 1
Dice your chicken breast into cubes and add black pepper, soy sauce, one egg and mix well with your hands till fully coated.
- 2
In a large container, add corn flour, your diced chicken breast, then seal the lid and shake well till the chicken is fully coated.
- 3
Set it on a rack, give it a spray and bake or air fry at 200°C for 10-12 minutes or oven bake at 220°C for 15-18 minutes.
- 4
For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey and brown stevia. Stir till it thickens and add your crispy popcorn chicken.
- 5
Toss it together to fully coat, then divide it up into four equal servings along with your sticky rice and you're ready to enjoy.
💡 Pro Tips
- ✓Double-coat your chicken by letting the first corn flour coating rest for 5 minutes before shaking again - this creates moisture that helps the second layer adhere for maximum crispiness.technique5 minutes rest
- ✓Keep your chicken cubes uniform at 3/4-inch to ensure even cooking - smaller pieces overcook while larger ones stay raw at the specified temperatures.technique3/4-inch cubes
- ✓Preheat your air fryer or oven for at least 5 minutes before cooking so the exterior crisps immediately upon contact, preventing oil absorption.timing5 minutes preheat
- ✓Add the Korean glaze only after the chicken has cooled for 2-3 minutes - hot chicken will thin the glaze and prevent proper coating adhesion.timing2-3 minutes cooling
- ✓Use potato starch instead of corn flour for 30% crispier coating because its larger granules create more surface area and hold less moisture.ingredient30% crispier