Korean Fried Chicken

Spicy, Savory, and Utterly Delicious…another air-fryer recipe that always hits. 

Serves: 2

Ingredients:

  • For the fried chicken
    • 1 chicken breast, butterflied
    • 1 egg + 2 tbs milk
    • 11/2 cup four
    • 1 cup cornflakes
    • ½ tsp each: chili powder, onion powder, garlic powder
    • Salt and pepper to taste
  • For the slaw
    • 1 cup shredded kale
    • 1 tbs mayo
    • ½ tsp sesame oil
    • ½ tbs mirin
    • Salt and pepper
  • 2 burger buns
  • For bbq sauce
    • 1 tbs ginger-garlic paste
    • 1 tbs oil
    • 1 tbs gochogaru
    • 1 heaped tbs gochujang
    • 1 ½ tbs mirin
    • 1 tbs rice wine vinegar
    • 1 tbs soy sauce
    • 2 tbs ketchup
    • 1 tsp sesame oil
    • Salt and pepper

Procedure:

  • For the chicken
    • In a bowl, whisk the milk, egg, and half of the spices
    • On a plate, mix the crushed cornflakes and the other half of the spices
    • Preheat the air fryer to 400 degrees
    • Coat the chicken in flour, drain the chicken, dip it into cornflakes, and set on a sprayed baking sheet
    • Spray on top, and air fry for 7-10 minutes or until outside is crispy and inside reaches 145 degrees
    • Brush with bbq sauce, and cook until 165 degrees
  • For the sauce
    • Cook the oil and ginger-garlic in a saucepot until fragrant
    • Add in the spices and all the sauces
    • Cook for another 4-5 minutes or until thickened
    • Season and set aside
  • For the slaw
    • Mix the sauces in a large bowl
    • Toss in the shredded kale and mix
    • Season to taste
  • Assembly
    • Toast your buns
    • Add a tablespoon of bbq sauce to the base
    • Top with chicken and slaw!

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