If I coat chicken breast in frying powder and bake it in the oven instead of deep-frying, wouldn't that prevent weight gain? Why is it still considered bad for my diet?

I understand the struggle; eating plain chicken breast every day can become quite tedious, and adding a bit of coating for a crunch feels like a fair compromise. However, from a weight loss efficiency perspective, there are several hidden traps. First, the refined carbohydrates in the frying powder are problematic. When heated at high temperatures in an oven, they can produce Advanced Glycation End-products (AGEs), which impair vascular health and increase insulin resistance. Even though you are eating protein, the coating flips the 'fat storage switch' on, disrupting your fat-burning state. In Traditional Korean Medicine, this process is viewed as the formation of Phlegm-rheum (Dam-eum). This refers to sticky metabolic waste created when the body's fluids fail to circulate properly. Frequently consuming wheat-based coatings—which are considered 'cool' in nature—processed at high heat can easily lead to Spleen Qi Deficiency (Bi-heo), meaning the functional energy of your digestive system is weakened. When the Spleen is weakened, 'Dampness' (Seup) stagnates in the body. This can lead to a heavy, lethargic feeling in the morning and a frustrating situation where you lose weight much slower than others despite the same effort. While it may satisfy your palate, it effectively accumulates metabolic residue that hinders your progress. If your weight is plateauing, I recommend switching to cleaner cooking methods like steaming or boiling. If your body feels constantly bloated and heavy, it would be wise to visit a clinic to evaluate your body's ability to circulate and eliminate metabolic waste.