Crispy Korean Popcorn Chicken with Sweet Sticky Rice

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep the chicken: Dice the 200g chicken breast into cubes. Mix with black pepper, 5ml soy sauce, and ¼ beaten egg until fully coated.

Step 2

2. Coat the chicken: Place the chicken in a container or bag with cornflour. Seal and shake well until evenly coated. Place on a rack, lightly spray with oil.

Step 3

3. Cook the chicken: Bake or air fry until crispy (video suggests settings that yield golden, crunchy results — typically air fry at ~200°C/390°F for 12–18 mins or bake at similar temp, flipping halfway; adjust as needed for your appliance).

Step 4

4. Make the glaze: In a pan, combine 15ml soy sauce, 20ml water, ½ tbsp low-cal ketchup, ¾ tbsp gochujang, ½ tbsp rice vinegar, ½ tbsp honey, and 7–8g brown stevia. Stir over heat until it thickens. Add the crispy chicken and toss to fully coat.

Step 5

5. Cook the rice: Prepare 50g uncooked sticky rice according to package instructions. Once cooked, let it cool for ~10 minutes, then mix in ¾ tbsp rice vinegar, ¼ tbsp sweetener, and salt to taste.

Step 6

6. Serve: Plate the glazed popcorn chicken with the sweet sticky rice. Garnish with chopped green onions and sesame seeds.