This dish is a fusion of tender, protein-rich chicken with a spicy, sweet, and savoury rub and sauce. Cornflakes add an irresistible crunch, while sesame seeds offer a hint of nuttiness. Fresh coriander lifts the flavour profile, creating a well-rounded, nutritious meal.
Ingredients
Makes 9 tenders, 3 portions of 3
Chicken Breast 4 average
Eggs 2
Cornflakes 80g or 2.8 oz
Gochujang 5 tsp
Soy Sauce 4 tbsp
Brown Sugar 30g or 1.05 oz
Garlic 3 cloves
Sesame Oil 1 tsp
Coriander Leaves 1 sprig
Sesame Seeds 1/2 tsp
Garlic Powder 1/4 tsp
Onion Powder 1/4 tsp
Paprika 1/4 tsp
Salt 2 pinch
Allergens: Eggs, Soy Bean, Sesame.
Method
Cut the chicken into tenders.
In a bowl, mix onion powder, garlic powder, gochujang paste, paprika, and salt to create the rub. Coat the chicken tenders in the rub and marinate for at least 30 minutes if you can.
While the chicken is marinating, crush the cornflakes into a coarse texture. Beat the eggs in a separate bowl.
Once marinated, dip the chicken tenders in the egg, then roll them in the crushed cornflakes. Ensure they’re thoroughly coated.
Preheat the air fryer to 180°C.
Place the chicken tenders in the air fryer and cook for 12-15 minutes or until golden brown and cooked through. Ensure they are not overlapping.
While the chicken is cooking, prepare the sauce. Heat the sesame oil in a pan, add finely minced garlic, soy sauce, gochujang, and brown sugar. Simmer until the sugar is dissolved.
Toss the cooked chicken tenders in the sauce until they’re completely coated. Garnish with sesame seeds and fresh coriander before serving. Enjoy!
Nutritional Information
Per Serving
KCAL: 335.7 | PRO: 37.2g | CARB: 32.6g | FAT: 6g | FIBRE: 1.4g