High Protein Korean Popcorn Chicken

Dice the chicken breast into small, bite-sized cubes.

In a bowl, combine the diced chicken with black pepper, soy sauce, and one egg. Mix with your hands until the chicken is fully coated.

In a large container with a lid, add the cornflour, followed by the seasoned chicken.

Seal the lid and shake vigorously until every piece of chicken is evenly coated in cornflour.

Place the coated chicken pieces on an air fryer rack or baking sheet. Cook in the air fryer at 200°C for 10-12 minutes or bake in the oven at 210°C for 10-14 minutes.

In a pan over medium heat, combine soy sauce, water, ketchup, gochujang paste, rice vinegar, honey, and brown stevia.

Stir the sauce continuously until it thickens into a glaze.

Add the cooked, crispy popcorn chicken into the pan with the thickened glaze.

Toss the chicken in the glaze until all pieces are fully and evenly coated.

Serve the Korean popcorn chicken with sticky rice and garnish with chopped green onions and sesame seeds.