Go Back
Print Pin

Crunchy Korean Chicken

WW POINTS AND NUTRITIONAL INFORMATION
Serves 6
WW – 5 points per serving or 326 calories, 8.6g fat, 27g carbs, 33.6g protein
Servings 6

Ingredients

  • 600 g chicken breast raw and cut into long strips ( around 3cm wide)
  • 1 tbsp each rice vinegar and light soy sauce
  • 1 tsp each garlic and ginger paste
  • 1 tsp Korean red pepper flakes or pinch of chilli flakes
  • Salt and pepper
  • 2 eggs
  • 120 g cornflakes
  • 2 tbsp each gochujang Korean chilli paste ketchup and light soy sauce
  • 1 tbsp honey
  • ½ tbsp sesame oil
  • 2 cloves garlic peeled and finely minced
  • 50 ml water
  • 4 spring onions
  • Sprinkle of sesame seeds
  • To serve add extra points/calories
  • Garlic mayo
  • Bun
  • Salad
  • Fries

Instructions

  • Add the chicken strips into a large bowl. Add the rice vinegar, light soy, garlic, ginger, Korean Pepper flakes (or chilli flakes) and salt and pepper. Mix and then pop to one side while you prepare everything else. You can leave the chicken to marinade for a while if you have time, just cover and pop in the fridge.
  • Add the eggs into a bowl and whisk.
  • Take a clean tea towel, add the cornflakes into the centre and then twist closed. Holding over another clean bowl, begin to crush the cornflakes until they are broken up nicely (although not small enough that they become dust). I just did this with my hands. Pour the crushed flakes into the bowl and chuck the tea towel in the wash.
  • Get ready to bread the chicken by having your chicken on the left, egg bowl in the middle and cornflake bowl on the right. Pop a large clean baking sheet to the right of the cornflake bowl to add the coated chicken.
  • Get the air fryer (or oven) ready. Pop some baking paper in the bottom of the air fryer (or on an oven tray – if using the oven pre heat to 180c).
  • Taking each strip of chicken in turn, dip in the egg and then dredge in the cornflake crumb until covered. Pop onto a baking sheet. Once all of the chicken is coated, pop into the air fryer. You can either do this in two batches or use some of the additional ‘shelves’ to double the amount of space you have to cook.
  • Air fry on 180c for 15 minutes – turning halfway, til golden, crispy and cooked through.
  • Whilst the chicken is cooking, make the sauce. In a pan combine the gochujang, ketchup, light soy, honey, sesame oil, garlic and water. Heat gently and once warmed through, take off the heat. Add a little more water if the consistency is too thick, you want it drizzleable. #
  • Once the chicken is cooked, remove from the airfryer, pop into a large bowl and pour over the gochujang sauce. Toss to combine (gently) being careful that you don’t knock any of the cornflake crumb off the chicken.
  • Serve as you fancy, I like mine in a bun with garlic mayonnaise, lettuce, spring onion and sesame seeds.
  • Enjoy!