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High Protein Sticky Korean Fried Chicken
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High Protein Sticky Korean Fried Chicken

35 minServes 4Nutri-Score C€€
from @jalalsamfit17 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • Chicken Breast (cubed)Meat700 g
  • Garlic Powder (for the chicken coating)Spices2 pieces
  • Black Pepper (ground)Spices1.5 pieces
  • PaprikaSpices2 pieces
  • SaltSpices1 piece
  • CornflourPantry30 g
  • Light Soy Sauce (for the glaze)Pantry50 ml
  • Water (for the glaze)Beverages50 ml
  • HoneyPantry25 g
  • Gochujang PastePantry40 g
  • Cucumber (thinly sliced)Produce1 piece
  • Light Soy Sauce (for the pickled cucumbers)Pantry20 ml
  • Rice VinegarPantry10 ml
  • Chilli Flakes (optional)Spices1 piece
  • Garlic Powder (for the pickled cucumbers)Spices1 piece
  • Sesame SeedsNuts & seeds1 piece

per serving

Nutrition

454kcal

Carbs
51 g
Proteins
40 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Saucepan

step by step

Method

  1. Coat the chicken

    • In a bowl, mix the cubed chicken breast with garlic powder, black pepper, paprika and salt.
    • Add the cornflour and toss until the chicken is well coated.
    Step 1

  2. Fry the chicken

    • Heat a little oil in a frying pan over medium-high heat.
    • Fry the coated chicken in batches until golden and cooked through.
    Step 2

  3. Make the glaze

    • In a saucepan over low heat, combine the soy sauce, water, honey and gochujang paste.
    • Stir continuously until it starts to bubble lightly, then let it reduce until thickened.
    Step 3

  4. Coat the chicken in glaze

    • Add the fried chicken to the glaze and toss until evenly coated and sticky.
    Step 4

  5. Pickle the cucumbers

    • In a bowl, combine the sliced cucumber with soy sauce, rice vinegar, chilli flakes, garlic powder and sesame seeds.
    • Toss well and set aside to pickle.
    Step 5

  6. Serve

    • Serve the sticky chicken with rice and the cold pickled cucumbers on the side.
    Step 6
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