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High Protein Crispy Korean Popcorn Chicken – Easy 35-Minute Recipe with Gochujang Glaze and Lean Chicken Breast
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
servings
Calories
450
Enjoy this quick and protein-packed Korean-style popcorn chicken with a spicy gochujang glaze, perfect for a flavorful meal in just 35 minutes.
Ingredients
Main Ingredients
1.5
lbs
chicken breast
(cut into bite-sized pieces)
1
cup
cornstarch
2
large
eggs
(beaten)
3
tbsp
gochujang
(Korean chili paste)
3
tbsp
soy sauce
2
tbsp
honey
3
cloves
garlic
(minced)
1
tsp
fresh ginger
(grated)
1
tbsp
sesame oil
2
green onions
green onions
(chopped)
Sesame seeds
Sesame seeds
(for garnish)
Oil
Oil for frying or baking spray for oven/air fryer
Instructions
Cut chicken into bite-sized pieces and coat with beaten eggs and cornstarch.
Cook chicken: bake at 400°F for 18–20 min, air fry at 375°F for 14–16 min, or fry in hot oil for 4–5 min until crispy.
Make glaze: sauté garlic and ginger in sesame oil, then add gochujang, soy sauce, and honey; simmer until slightly thickened.
Toss cooked chicken in the glaze until evenly coated.
Garnish with sesame seeds and chopped green onions before serving.
Notes
For extra crispiness, bake or air fry instead of frying.
Calories:
450
kcal
Cost:
$15
Course:
Main Course
Cuisine:
Korean
Keyword:
Chicken, quick, spicy