High Protein Sticky Korean Fried Chicken

• portioner: 4 servings

Ingredienser

700-800g Cubed Chicken Breast

2 tsp Garlic Powder

1 ½ tsp Black Pepper

2 tsp Paprika

1 tsp Salt

30g Cornflour

For the Glaze

50ml Light Soy sauce mixed with 50ml Water (total 100ml)

25g Honey

40g Gochujang Paste

Pickled Cucumbers (can be stored separately)

Thinly sliced Cucumber

20ml Light Soy Sauce

10ml Rice Vinegar

Chilli Flakes

1 tsp Garlic Powder

1 tsp Sesame Seeds

Vejledning

When coating the chicken with cornflour makes sure it’s well coated. Or you can skip the cornflour all together if you don’t have it

When making the glaze, add the ingredients on low heat then keep stirring till it starts to bubble lightly then let it reduce for 3-4 mins. It should thicken

You can store the cucumbers separately and warm up the meal prep without them. Better served cold