Sticky Korean Popcorn Chicken Fried Rice

Name: Sticky Korean Popcorn Chicken Fried Rice
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Asian, Korean
Ingredients: • 10 oz chicken breast, cubed; • 1 tbsp (15 mL) Gochujang paste; • 1 tsp: smoked paprika, garlic powder; • 1/2 tsp: salt, red chili flakes; •80 g egg whites; • 1/2 cup + 1 tbsp (50-60 g) cornflakes, finely crushed; • 2 tsp: salt, paprika, garlic powder, onion powder; • 1/2 tsp ground black pepper; •2 tbsp (30 mL) Thai Sweet Chili sauce; • 1 tosp water; • 1 tosp no calorie brown sugar substitute; •1/2 tsp: salt, red chili flakes, garlic powder Fried Rice:; •20 g fresh ginger, finely minced; • 2 scallions (20 g), sliced (whites & greens separated); • 1/2 tbsp (7 mL) Gochujang paste; • 1 cup (150 g) frozen peas and carrots; • 1 cup (200 g) egg whites; •380 g cooked leftover rice (or ~150 g raw weight); • 1/4 cup (60 mL) low sodium soy sauce; • 1 tbsp (15 mL) Thai Sweet Chili sauce

8 steps

Prep:30minCook:20min

By fit foodie Stasia

Updated at: Mon, 07 Apr 2025 00:06:37 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories496.9 kcal (25%)

Total Fat4.9 g (7%)

Carbs87.1 g (33%)

Sugars8.2 g (9%)

Protein23.8 g (48%)

Sodium2114.7 mg (106%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1. Mince the scallions, ginger and garlic. Set aside. Coat the chicken in the egg wash and breadcrumb mixtures. Line on an air fryer rack and coat with (optional) no calorie nonstick spray. Air fry for ~12-14 minutes at 400° F.

Step 2

2. While that's going, add the Gochujang paste, white part of the scallion, ginger and garlic to a large nonstick pan/wok over medium heat. Stir-fry for ~2-3 minutes, until browned and fragrant.

Step 3

3. To the same pan, add the frozen veggies.

Step 4

Stir fry for ~2 minutes, until warmed through.

Step 5

4. Lower heat to medium-low, add the egg whites and scramble until fluffy for ~2-3 minutes.

Step 6

5. Add the leftover rice and sauces; stir until everything has changed colour (~4-5 minutes). Set aside.

Step 7

6. Quickly whisk the Sticky Chili Glaze on a smaller pan over medium heat for ~2 minutes, or until thick. Toss the chicken nuggets in the glaze. Top rice with chicken.

Step 8

Enjoy!

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