Korean glazed chicken

By the GetYourMacros team · 31 August 2026

Crispy chicken breast bites coated in a sticky, sweet and spicy ginger-soy glaze.

• Time 20 min
• Course Main course
• Diet Omnivore
• Cuisine Asian
• Allergens gluten, soy

Ingredients (1 serving)

• 250 g Chicken breast
• 15 g Cornstarch
• 20 ml Soy sauce
• 10 g Honey
• Fresh ginger to taste
• Garlic to taste
• Chili flakes to taste
• 5 ml Extra virgin olive oil
• 150 g White cabbage

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Cut the chicken breast into small, uniform cubes and place them in a bowl.
2. Toss the chicken with cornstarch and a pinch of salt until every piece is lightly coated.
3. Lightly spray or brush the chicken with olive oil and cook in the air fryer at 200°C for 12-15 minutes, shaking halfway through until crispy.
4. While the chicken cooks, grate the ginger and mince the garlic.
5. In a small pan, combine soy sauce, honey, ginger, garlic, and chili flakes over medium heat.
6. Simmer the sauce for 2-3 minutes until it thickens into a glossy syrup.
7. Toss the hot crispy chicken in the sauce until fully coated and serve over finely shredded raw cabbage for crunch.

Tips

• The cornstarch coating is key for a crispy texture without deep-frying; make sure the chicken is dry before coating.
• Store for up to 2 days in the fridge; reheat in the air fryer to restore the crunch.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.