Sticky Korean Popcorn Chicken Rice Bowl

This might be the freshest and most moreish meal prep recipe you could ever make! Crispy popcorn chicken tossed in a sticky and spicy Korean sauce, served with quick-pickled cucumber slices – so good. This healthy and high-protein packed lunch recipe will make you feel like you’ve just visited your favourite street food market.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 190 ° C (170 ° C fan/ 375 ° F/ Gas 5).

Step 2

2. First, make the quick-pickled cucumbers. Put the cucumber, vinegar and sugar into a large bowl and mix to combine. Set aside while you prepare everything else.

Step 3

3. Next, make the chicken. In a separate large bowl, whisk together the egg whites and soy sauce, then add the chicken and stir to coat. Pour the cornflour onto a large baking tray, add the chicken and toss to coat. Transfer to a separate baking tray and drizzle over the groundnut oil or divide the chicken pieces between two air fryer baskets and add ½ tablespoon of oil per basket. Bake in the oven for 20–25 minutes until crispy or cook in an air fryer at 190 ° C for 15 minutes, flipping the chicken halfway through.

Step 4

4. Meanwhile, bring a large saucepan of water to the boil and cook the rice according to the packet instructions, then drain.

Step 5

5. Combine the sticky Korean sauce ingredients in a small saucepan and cook over a medium heat for 2–4 minutes until bubbling, then pour into a large bowl. Add the crispy chicken and toss to coat.

Step 6

6. Transfer to airtight containers with the rice and watercress salad. Garnish with the spring onions, sesame seeds and sriracha mayonnaise. Store the pickled cucumbers in a separate airtight container. This will keep in the fridge for up to 3 days.