Sweet & Spicy Chicken Bites

This might be the best meal prep you could ever make! Crispy popcorn chicken tossed in a sticky Korean sauce, served with pickled cucumber slices.

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Cook: 20 MINS


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Boil a large saucepan of water and cook jasmine rice according to packet instructions.
To make your pickled cucumber, add cucumber slices, rice wine vinegar and granulated sugar to a large bowl and mix to combine.
In a separate large bowl, mix together egg whites and soy sauce, then add chicken breast and mix to coat. Pour cornflour out onto a large baking tray, transfer chicken to baking tray and coat all over in cornflour. Transfer chicken pieces to an air fryer (I did mine in two separate trays), add 1/2 tbsp of groundnut oil per tray and air fry at 190°C for 15 mins, flipping once throughout cook time, until crispy. Alternatively, bake at 190°C/ 365°F for 20-25 mins.
Meanwhile, mix together Sticky Korean sauce ingredients, then add to a pan and cook for 2-4 mins, until bubbling. Add crispy chicken and sticky Korean sauce to a large bowl and toss to coat.
Serve your Sticky Korean Popcorn Chicken on jasmine rice, with pickled cucumbers, watercress salad. Garnish with sesame seeds, sriracha mayo and spring onions.

Nutritional Info

Per serving:
Cals – 528
Carbs – 79g
Protein – 36g
Fat – 7g


Serves 4

For the popcorn chicken:

  • 500g of chicken breast.
  • 2 egg whites.
  • Tbsp of soy sauce.
  • 75g of cornflour.
  • Tbsp of groundnut oil.

For the Sticky Korean sauce:

  • Tbsp of gochujang.
  • 1 & 1/2 tbsp of soy sauce.
  • 3 tbsp of honey.
  • 1 tbsp of rice wine vinegar.

To serve:

  • 240g of jasmine rice.
  • 1 cucumber - thinly sliced.
  • 2 tbsp of rice wine vinegar.
  • 2 tsp of granulated sugar.
  • Watercress salad.
  • Sriracha mayo.
  • 2 spring onions - thinly sliced.
  • Sesame seeds, to garnish.

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