Healthy Korean Chicken

Name: Healthy Korean Chicken
Total time: 1200 s
Yield: Serves 3 servings
Cuisine: American
Ingredients: 1 1/2 lbs chicken breast (about 700 grams); 1 egg; 1/3 cup cornstarch (about 45 grams); 1/16 teaspoon sweetener (about 0.3 grams); Paprika, chili powder, and red pepper flakes, to taste; 1/2 teaspoon each salt, black pepper, ground ginger (about 2 grams total); 1 teaspoon extra virgin olive oil (about 4 ml); 3 1/2 tablespoons soy sauce (about 50 ml); 6 tablespoons water (about 90 ml); 1 1/2 tablespoons ketchup (about 25 grams); Garlic powder or fresh garlic, to taste; 1 1/2 tablespoons rice vinegar or mirin (about 20 ml); 1 tablespoon honey (about 20 grams); Sesame seeds, to taste

Simone @cook_113579273

Healthy Korean Chicken 🍗 by @alan_valca
https://www.instagram.com/reel/DFDhQZLIQIZ/

❄️Storage: You can keep it in the fridge for 3-4 days, and in the freezer for up to 3 months (make sure to use an airtight container).

Healthy Korean Chicken 🍗 by @alan_valca
https://www.instagram.com/reel/DFDhQZLIQIZ/

❄️Storage: You can keep it in the fridge for 3-4 days, and in the freezer for up to 3 months (make sure to use an airtight container).

Simone @cook_113579273

Healthy Korean Chicken 🍗 by @alan_valca
https://www.instagram.com/reel/DFDhQZLIQIZ/

❄️Storage: You can keep it in the fridge for 3-4 days, and in the freezer for up to 3 months (make sure to use an airtight container).

Healthy Korean Chicken 🍗 by @alan_valca
https://www.instagram.com/reel/DFDhQZLIQIZ/

❄️Storage: You can keep it in the fridge for 3-4 days, and in the freezer for up to 3 months (make sure to use an airtight container).

Saved

Ingredients

20 min

Serves 3 servings

Chicken
1 1/2 lbschicken breast (about 700 grams)
1egg
1/3 cupcornstarch (about 45 grams)
1/16 teaspoonsweetener (about 0.3 grams)
Paprika, chili powder, and red pepper flakes, to taste
1/2 teaspooneach salt, black pepper, ground ginger (about 2 grams total)
1 teaspoonextra virgin olive oil (about 4 ml)
Sauce
3 1/2 tablespoonssoy sauce (about 50 ml)
6 tablespoonswater (about 90 ml)
1 1/2 tablespoonsketchup (about 25 grams)
Garlic powder or fresh garlic, to taste
1 1/2 tablespoonsrice vinegar or mirin (about 20 ml)
1 tablespoonhoney (about 20 grams)
Garnish
Sesame seeds, to taste

Saved

Steps

20 min

1

Cut the chicken breast into bite-sized pieces.
2

Combine the chicken with the egg and spices, and mix well.
3

Coat the chicken with cornstarch. For best results, use a closed container and shake to coat evenly.
4

Place the chicken in an air fryer or convection oven, spray with oil, and cook at 400°F (200°C) for 12 minutes.
5

In a large skillet, add all the sauce ingredients and cook over medium-high heat until it starts to boil and thicken.
6

Add the cooked chicken to the sauce and mix well to coat.
7

Garnish with sesame seeds.