Sunday Korean Fried Chicken & Rice Bowl

Ingredients

• Buttermilk

  Milk, fluid, cultured, lowfat

  125g

• Chicken breast

  Broilers or fryers, meat only, raw

  400g

• Corn flakes

  Cereals ready-to-eat, kellogg, cornflakes

  60g

• Chili powder

  Spices

  1 tsp or 3g

• Garlic powder

  Spices

  1 tsp or 3g

• Garlic

  2 cloves raw - Whole Foods Market

  2 cloves, raw or 6g

• Ginger root

  Raw

  1 tbsp or 6g

• Amoy Light Soy Sauce

  3 tbsp or 15g

• Gochujang

  Unknown

  38g

• Seasoned Rice Vinegar

  President's Choice

  2 tbsp or 30g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Brown sugar

  1 tbsp or 9g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Red Chilli

  per 100g

  1 serving or 20g

• Sainsbury's Microwave Thai Jasmine Rice

  2 servings or 250g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Cabbage, kimchi

  60g

• Cucumber

  With peel, raw

  ½ cucumber or 151g

• Hellmans Lighter Mayonnaise

  5 tbsp or 75g

• Sauce, hot chile, sriracha, Tuong Ot Sriracha

  15g

Directions

1. For the chicken 125ml buttermilk 300g chicken 50g cornflakes 30g plain flour 1 tsp chilli powder 1 tsp garlic powder Sunflower oil spray For the sauce 4 garlic cloves, finely grated 1/2 large thumb-size piece of ginger, finely grated 3 tbsp light soy sauce 37.5g gochujang (Korean chili paste, available from larger supermarkets) 2 tbsp rice vinegar 2 tsp toasted sesame oil 1 tbsp dark brown sugar Sriracha Mayo 5 tbsp lighter mayo 1 tbsp sriracha In a large bowl, mix the buttermilk with a generous pinch of salt and ground black pepper. Add the chicken and marinate for at least 30 minutes. Set aside. Pour the cornflakes into the freezer bag and, with a rolling pin, crush them to a coarse powder. Add the chilli and garlic to the bag with some seasoning, then seal the bag and shake it until all the ingredients are well combined. Pour the dry mixture into a large, wide shallow bowl. Using tongs, lift the chicken pieces out of the buttermilk marinade one by one (shaking off any excess), then toss gently in the dry mixture until coated on all sides. Heat the oven to 200°C/180°C fan/gas 6. Arrange the chicken on the prepared baking sheet and lightly spritz with sunflower oil. Cook in the oven for 30 minutes or until the chicken is cooked and crispy, turning halfway through to make sure the pieces are golden on all sides. While the chicken cooks, prepare the sauce. Put all the ingredients in a saucepan and whisk together, then bring to a low simmer over a medium heat, cooking until the sugar has just dissolved – about 3 minutes. Set aside. When the chicken is cooked, brush the pieces with the sauce, then assemble in serving bowls with the sticky rice, cabbage, radishes, spring onions, sesame seeds and plenty of coriander leaves. Drizzle over more of the spicy sauce and serve the remainder alongside

Similar Foods

• Korean Beef Rice Bowls
• Cauliflower Chicken Fried Rice http://www.joyfulhealthyeats.com/15-minute-cauliflower-chicken-fried-rice/
• Brown Rice Bowl with Lentils, Caramelized Onions & Fried Egg
• Easy Chicken Fried Rice
• Chicken Shawarma and Sweet Potato Fry Bowls
• Roasted Tomatillo Chicken and Rice Bowls