Korean-style ‘fried’ chicken
Ingredients
- ¼ cup cornflourcornstarchX
- 1 teaspoon each: paprika, onion powder, garlic powder
- 500g skinless, boneless chicken thighs, halved
- 1 cup sliced green beans, to serve
- kimchi, to serve
- Korean sauce
- 150g jarred red peppersbell peppersX plus 1 tablespoon vinegar from jar
- 1 tablespoon gochujang or kimchi
- 1 teaspoon honey
- 2 teaspoons reduced-salt soy sauce
- 1 clove garlic, coarsely chopped
- 2 teaspoons sesame oil
- Slaw
- ¼ red cabbage, finely shredded
- 1 cup mint leaves
- 1 cup fresh coriandercilantroX leaves
- 2 spring onions, thinly sliced
- 1 green chilli, sliced
- 1 lime, juiced
- 2 teaspoons fish sauce
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Instructions
1 Preheat oven to 210°C or 190°C fan-forced. Line a large oven tray with baking paper.
2 In a large bowl, combine cornflour, paprika, onion and garlic powders. Add chicken and toss to coat. Transfer to lined tray, spray with oil and bake for 30-35 minutes or until golden and slightly crispy.
3 In a food processor, blitz the Korean sauce ingredients together to form a paste-like consistency. Transfer mixture to a large bowl.
4 In a large bowl, combine cabbage, mint, coriander, onions and chilli. Add lime juice and fish sauce and toss to combine.
5 Toss the cooked chicken through the sauce. Serve chicken with slaw, beans and kimchi on the side.
Nutrition Info (per serve)
-
Calories 273cal
-
Kilojoules 1142kJ
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Protein 27g
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Total fat 10.3g
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–Saturated fat 2.4g
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Carbohydrates 15.5g
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–Sugars 7.3g
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Dietary fibre 6.7g
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Sodium 395mg
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Calcium 108mg
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Iron 3.6mg
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