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–+ Serves

Korean "Fried" Chicken Plate (In the airfryer + Macro Friendly)

This Korean Air "Fried" Chicken Plate with Kimchi Fried Rice is the perfect healthy fakeaway for meal prep or weeknight dinners! Made with tender marinated chicken, a spicy Korean-inspired coating, and air-fried to crispy perfection, it’s high in protein, packed with flavour, and low in calories.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Servings 2 Serves
Calories 462 kcal

Ingredients
  

For the Korean Fried Chicken:

  • 250 g chicken tenderloins or chicken thighs
  • 2 tbsp white vinegar or rice wine vinegar
  • 1 tsp zero-calorie sweetener
  • 1 tsp low-sodium soy sauce
  • ½ tbsp chilli paste or gochujang
  • ½ tsp ginger paste
  • ½ tsp garlic powder
  • ½ tsp onion powder

For the Crispy Coating:

  • 30 g soy or whey protein crisps Can sub for flour or starch, this will affect macros/texture
  • 15 g all-purpose or cake flour to keep it gluten free, sub for any starch powder
  • 15 g tapioca starcg potato, or corn starch
  • ½ tsp baking powder
  • Korean seasoning blend to taste, I use Mingle Korean BBQ Seasoning
  • 3 tbsp sparkling water

For the Sticky Gochujang Sauce:

  • 2 tbsp white vinegar
  • ½ tbsp zero-calorie sweetener
  • 1-2 garlic cloves minced
  • ¼ tsp ginger paste
  • ½ tbsp chilli paste
  • 1 tbsp low-sodium soy sauce
  • 1-2 bsp gochujang paste about 30g
  • 1 tsp 5g honey

For the Kimchi Fried Rice (Optional but 🔥):

  • ⅔ cup cooked rice day-old works best
  • ¼ white onion finely diced
  • 1-2 garlic cloves minced
  • ¼ cup kimchi chopped
  • ¼ cup frozen peas
  • 1 egg
  • 1 tsp sesame oil
  • ½ tbsp low-sodium soy sauce
  • 1 tbsp kimchi juice
  • 1 tsp zero calorie sweetener see notes

Extra

  • green onion for garnish
  • sesame seeds for garnish
  • Sliced Cucumber Salad on the side, just mix thinly sliced cucumber, dash of sesame oil, white wine vinegar, zero calorie sweetener, dash of low sodium soy sauce and 1/2 tsp chilli paste

Instructions
 

  • In a bowl, combine the chicken with vinegar, sweetener, soy sauce, gochujang, garlic powder, onion powder, and ginger paste. Let marinate for at least 30 minutes, or overnight for deeper flavour.
  • Blend the protein crisps, then mix with flour, starch, baking powder, and seasoning.
  • Prepare 2 dipping stations and add 3/4 of the coating to one with extra seasoning. To the second bowl add the rest of the coating mix and add sparkling water to form a chunky batter-like texture.
  • Dip the marinated chicken into the dry coating mix, then into the wet coating mix, then back into the dry, pressing well so the crisps stick and form a crunchy outer layer.
  • Preheat your air fryer to 200°C (400°F). Lightly spray the basket and chicken with olive oil spray. Air fry for 18-20 minutes or until golden, crispy, and fully cooked. Flip halfway through.
  • In a small pan, combine all sauce ingredients over low heat. Stir until slightly thickened and sticky. Pour over the fried chicken just before serving or serve as a dipping sauce.

(Optional) Kimchi Fried Rice

  • Sauté garlic, kimchi and onions until fragrant. Push to the side and scramble an egg in the same pan.
  • . Add peas, and cooked rice, then stir in soy sauce, kimchi juice, and sweetener. Mix through, then garnish with green onions.
  • Plate the crispy Korean chicken with a side of kimchi fried rice, cucumber salad and top with green onions or sesame seeds. Enjoy!

Notes

Crisps: Whey or Soy Protein 
Zero Calorie Sweetener (can substitute for normal sugar or honey): natvia
Gochujang: Ottogi
Korean Seasoning: Mingle Seasoning

Nutrition

Calories: 462kcalCarbohydrates: 54gProtein: 46gFat: 6g
Keyword fakeaway, korean fried chicken, korean fried chicken plate
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