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Korean Popcorn Chicken

High Protein Crispy Korean Popcorn Chicken made with juicy air-fried chicken, a sticky sweet-spicy Korean glaze, and bold flavor that’s perfect for easy high protein meal prep.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Korean
Calories: 495
Ingredients Method Notes

Ingredients
  

Popcorn Chicken
  • 800 g chicken breast
  • 20 ml soy sauce
  • 1 egg
  • 40 g cornflour / cornstarch
  • Black pepper to taste
Korean Glaze
  • 60 ml soy sauce
  • 80 ml water
  • 2 tbsp low cal ketchup
  • 3 tbsp gochujang paste
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 30 g brown stevia sweetener
Sticky Rice
  • 200 g uncooked sticky rice
  • 3 tbsp rice vinegar
  • 1 tbsp sweetener
  • Salt to taste
Garnish
  • Chopped green onions
  • Sesame seeds

Method
 

  1. Mix chicken with pepper, soy sauce, and egg.
  2. Coat evenly with cornstarch.
  3. Air fry at 200°C for 10–12 minutes or bake at 220°C for 15–18 minutes.
  4. Simmer glaze ingredients until thick but scoopable.
  5. Cook rice and season after cooling slightly.
  6. Toss chicken in glaze and serve with rice and garnishes.

Notes

  • Do not substitute almond flour for cornstarch.
  • For lower carb, use sugar-free honey and cauliflower rice.
  • Glaze thickens as it cools.
 

Nutrition (Per Serving, Approximate)

 
  • Calories: 495
  • Carbs: 68g
  • Fiber: 2g
  • Protein: 50g
  • Fat: 3g
  • Net Carbs: 66g
Storage: Refrigerate up to 5 days. Reheat with 1 tsp water, partially covered, for 3 minutes, stirring halfway.