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		<title>Crunchy Korean Chicken</title>
		<link>https://slimmingkitchensecrets.com/2024/08/03/crispy-korean-chicken/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=crispy-korean-chicken</link>
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		<dc:creator><![CDATA[lakettle]]></dc:creator>
		<pubDate>Sat, 03 Aug 2024 17:07:25 +0000</pubDate>
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		<category><![CDATA[wwrecipe]]></category>
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					<description><![CDATA[<p>One of the main reasons I made the change from an air fryer with a rotating paddle, to a double drawer air fryer was to make crispy and crunchy chicken. I found the air fryer with the paddle seemed to knock off the  coating and&#160;<a class="read-more" href="https://slimmingkitchensecrets.com/2024/08/03/crispy-korean-chicken/">&#8230;</a></p>
<p>The post <a href="https://slimmingkitchensecrets.com/2024/08/03/crispy-korean-chicken/">Crunchy Korean Chicken</a> first appeared on <a href="https://slimmingkitchensecrets.com">Slimming Kitchen Secrets</a>.</p>]]></description>
										<content:encoded><![CDATA[<p>One of the main reasons I made the change from an air fryer with a rotating paddle, to a double drawer air fryer was to make crispy and crunchy chicken. I found the air fryer with the paddle seemed to knock off the  coating and I’d heard so many good things about the Ninja, I thought it would be worth the investment. This proved very quickly to be the right decision as we’ve used it almost daily since it was delivered and I can confirm, it’s the perfect vessel to make this Crunchy Korean Chicken.</p>
<p><span id="more-5133"></span></p>
<p><img fetchpriority="high" decoding="async" class="size-full wp-image-5137" src="https://skinnykitchensecrets.com/wp-content/uploads/2024/04/img_6602.jpg" width="3024" height="3024" srcset="https://slimmingkitchensecrets.com/wp-content/uploads/2024/04/img_6602.jpg 3024w, https://slimmingkitchensecrets.com/wp-content/uploads/2024/04/img_6602-150x150.jpg 150w, https://slimmingkitchensecrets.com/wp-content/uploads/2024/04/img_6602-300x300.jpg 300w, https://slimmingkitchensecrets.com/wp-content/uploads/2024/04/img_6602-768x768.jpg 768w, https://slimmingkitchensecrets.com/wp-content/uploads/2024/04/img_6602-1024x1024.jpg 1024w, https://slimmingkitchensecrets.com/wp-content/uploads/2024/04/img_6602-500x500.jpg 500w, https://slimmingkitchensecrets.com/wp-content/uploads/2024/04/img_6602-90x90.jpg 90w, https://slimmingkitchensecrets.com/wp-content/uploads/2024/04/img_6602-380x380.jpg 380w" sizes="(max-width: 3024px) 100vw, 3024px" /><img decoding="async" class="size-full wp-image-5136" src="https://skinnykitchensecrets.com/wp-content/uploads/2024/04/img_6603.jpg" width="3024" height="3101" srcset="https://slimmingkitchensecrets.com/wp-content/uploads/2024/04/img_6603.jpg 3024w, https://slimmingkitchensecrets.com/wp-content/uploads/2024/04/img_6603-293x300.jpg 293w, https://slimmingkitchensecrets.com/wp-content/uploads/2024/04/img_6603-768x788.jpg 768w, https://slimmingkitchensecrets.com/wp-content/uploads/2024/04/img_6603-999x1024.jpg 999w, https://slimmingkitchensecrets.com/wp-content/uploads/2024/04/img_6603-371x380.jpg 371w" sizes="(max-width: 3024px) 100vw, 3024px" /></p>
<p>You can make this dish in the oven if you don’t have an air fryer. Just cook the chicken on 180c until golden, turning halfway, until cooked through (it will likely take 20-25 minutes in the oven as the air fryer speeds up the cooking process considerably).</p>
<p>I’ve used a cornflake crumb in this recipe as it adds a great crunch to the dish and it stops the coating going soggy once the sauce is added.</p>
<p>You can serve the chicken however you like. My favourite way is inside a bun with garlic mayo, lettuce, spring onions and sesame seeds).</p>
<p>Let me know if you try it with something different!</p>
<h4><strong>WW POINTS AND NUTRITIONAL INFORMATION</strong></h4>
<p><em>Serves 6</em></p>
<p><em>WW – 5 points per serving or 326 calories, 8.6g fat, 27g carbs, 33.6g protein</em></p>
<h4><strong>INGREDIENTS</strong></h4>
<p>600g chicken breast, raw and cut into long strips ( around 3cm wide)</p>
<p>1 tbsp each rice vinegar and light soy sauce</p>
<p>1 tsp each garlic and ginger paste</p>
<p>1 tsp Korean red pepper flakes (or pinch of chilli flakes)</p>
<p>Salt and pepper</p>
<p>2 eggs</p>
<p>120g cornflakes</p>
<p>2 tbsp each gochujang Korean chilli paste, ketchup and light soy sauce</p>
<p>1 tbsp honey</p>
<p>½ tbsp sesame oil</p>
<p>2 cloves garlic, peeled and finely minced</p>
<p>50ml water</p>
<p>4 spring onions</p>
<p>Sprinkle of sesame seeds</p>
<p><em>To serve &#8211; make sure you add the extra points/calories for your chosen accompaniments</em></p>
<p>Light garlic mayo (1 tbsp light mayo mixed with a little garlic powder)</p>
<p>Bun</p>
<p>Lettuce leaves</p>
<h4><strong>METHOD</strong></h4>
<ol>
<li>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.</li>
<li>Add the eggs into a bowl and whisk.</li>
<li>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.</li>
<li>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.</li>
<li>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).</li>
<li>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.</li>
<li>Air fry on 180c for 15 minutes – turning halfway, til golden, crispy and cooked through</li>
<li>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. #</li>
<li>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.</li>
<li>Serve as you fancy, I like mine in a bun with garlic mayonnaise, lettuce, spring onion and sesame seeds.</li>
<li>Enjoy!</li>
</ol>
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<a href="https://slimmingkitchensecrets.com/wprm_print/crunchy-korean-chicken" style="color: #333333;" class="wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal" data-recipe-id="5139" data-template="" target="_blank" rel="nofollow"><span class="wprm-recipe-icon wprm-recipe-print-icon"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="16px" height="16px" viewBox="0 0 24 24"><g ><path fill="#333333" d="M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z"/></g></svg></span> Print</a>

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<h2 class="wprm-recipe-name wprm-block-text-bold">Crunchy Korean Chicken</h2>

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<div class="wprm-recipe-summary wprm-block-text-normal"><span style="display: block;"><strong>WW POINTS AND NUTRITIONAL INFORMATION</strong></span><div class="wprm-spacer"></div><span style="display: block;"><em>Serves 6</em></span><div class="wprm-spacer"></div><span style="display: block;"><em>WW – 5 points per serving or 326 calories, 8.6g fat, 27g carbs, 33.6g protein</em></span></div>
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<div class="wprm-spacer"></div>

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<div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label">Servings </span><span class="wprm-recipe-servings wprm-recipe-details wprm-block-text-normal">6</span></div>




<div class="wprm-recipe-ingredients-container wprm-recipe-5139-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="5139" data-servings="6"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Ingredients</h3><div class="wprm-recipe-ingredient-group"><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">600</span>&#32;<span class="wprm-recipe-ingredient-unit">g</span>&#32;<span class="wprm-recipe-ingredient-name">chicken breast</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">raw and cut into long strips ( around 3cm wide)</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">tbsp</span>&#32;<span class="wprm-recipe-ingredient-name">each rice vinegar and light soy sauce</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">each garlic and ginger paste</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">Korean red pepper flakes</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">or pinch of chilli flakes</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">Salt and pepper</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span>&#32;<span class="wprm-recipe-ingredient-name">eggs</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">120</span>&#32;<span class="wprm-recipe-ingredient-unit">g</span>&#32;<span class="wprm-recipe-ingredient-name">cornflakes</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span>&#32;<span class="wprm-recipe-ingredient-unit">tbsp</span>&#32;<span class="wprm-recipe-ingredient-name">each gochujang Korean chilli paste</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">ketchup and light soy sauce</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">tbsp</span>&#32;<span class="wprm-recipe-ingredient-name">honey</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">½</span>&#32;<span class="wprm-recipe-ingredient-unit">tbsp</span>&#32;<span class="wprm-recipe-ingredient-name">sesame oil</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span>&#32;<span class="wprm-recipe-ingredient-unit">cloves</span>&#32;<span class="wprm-recipe-ingredient-name">garlic</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">peeled and finely minced</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">50</span>&#32;<span class="wprm-recipe-ingredient-unit">ml</span>&#32;<span class="wprm-recipe-ingredient-name">water</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">4</span>&#32;<span class="wprm-recipe-ingredient-name">spring onions</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">Sprinkle of sesame seeds</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">To serve</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">add extra points/calories</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">Garlic mayo</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">Bun</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">Salad</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">Fries</span></li></ul></div></div>
<div class="wprm-recipe-instructions-container wprm-recipe-5139-instructions-container wprm-block-text-normal" data-recipe="5139"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Instructions</h3><div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li id="wprm-recipe-5139-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">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.</div></li><li id="wprm-recipe-5139-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Add the eggs into a bowl and whisk.</div></li><li id="wprm-recipe-5139-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">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.</div></li><li id="wprm-recipe-5139-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">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.</div></li><li id="wprm-recipe-5139-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">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).</div></li><li id="wprm-recipe-5139-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">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.</div></li><li id="wprm-recipe-5139-step-0-6" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Air fry on 180c for 15 minutes – turning halfway, til golden, crispy and cooked through.</div></li><li id="wprm-recipe-5139-step-0-7" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">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. #</div></li><li id="wprm-recipe-5139-step-0-8" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">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.</div></li><li id="wprm-recipe-5139-step-0-9" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Serve as you fancy, I like mine in a bun with garlic mayonnaise, lettuce, spring onion and sesame seeds.</div></li><li id="wprm-recipe-5139-step-0-10" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Enjoy!</div></li></ul></div></div>
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<p>&nbsp;</p><p>The post <a href="https://slimmingkitchensecrets.com/2024/08/03/crispy-korean-chicken/">Crunchy Korean Chicken</a> first appeared on <a href="https://slimmingkitchensecrets.com">Slimming Kitchen Secrets</a>.</p>]]></content:encoded>
					
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