High Protein Korean Popcorn Chicken

• 份量: 4

食材

• 720g Skinless & Boneless Diced Chicken Breast (raw weight)

• 1/2 Tsp White Pepper,

• 1/2 Tsp Black Pepper

• 1 Tsp Garlic Powder,

• 1 Tsp Onion Powder

• 10g Minced Garlic

• 10g Minced Ginger

• 50ml Soy Sauce (Kikkomans Low Sodium Soy Sauce)

• 1 Egg

• 165g Potato Starch (Tung Chung Potato Starch - not all of this gets used, approximately 50g sticks to the chicken in total)

• 640g Cooked White Rice (160g cooked rice per serving, approximately 220g uncooked)

• Black & White Sesame Seeds

• Chopped Spring Onion

Korean Sauce:

• 100ml Soy Sauce (Kikkomans Low Sodium Soy Sauce)

• 100ml Water

• 2 - 3 Tsp Gochujang Paste / Chilli Paste

• 20g Natural Sweetener (Natvia Natural Brown Sweetener)

• 10g Minced Garlic

• 5g Minced Ginger

• 50g Honey

• 1 Tsp White Vinegar

• 1 Tsp Cornstarch/Cornflour Mixed With Water

步驟

1. Add all ingredients until potato starch and mix

2. Gently cost the chicken in potato starch

3. Lightly spray oil on chicken

4. Oven bake for 190⁰C/375⁰F for 18-20 min (flip halfway)

For the sauce:

• Comine ingredients on low heat

• Once thickened add chicken