Directions
- 1Slice the chicken breasts into halves.
- 2Season both sides of the chicken with paprika.
- 3Season both sides of the chicken with garlic powder.
- 4Season both sides of the chicken with chilli powder.
- 5Season both sides of the chicken with salt.
- 6On a plate, add 120g of crushed cornflakes.
- 7Season the cornflakes with paprika and garlic powder.
- 8Dip the chicken in the egg wash.
- 9Dip the chicken into the crushed cornflakes, making sure it's well coated.
- 10Add cooking spray to the coated chicken pieces.
- 11Bake or air fry the chicken for 20 minutes at 200°C.
- 12Make the slaw by combining red cabbage and grated carrot.
- 13Add light mayo to the slaw mixture.
- 14Season the slaw with salt and pepper.
- 15In a separate bowl, add sliced cucumber.
- 16Add 20ml of soy sauce to the cucumber.
- 17Add chilli flakes to the cucumber.
- 18Add garlic powder to the cucumber.
- 19Add sesame seeds to the cucumber.
- 20For the glaze, add light soy sauce to a pan.
- 21Add rice vinegar to the pan.
- 22Add gochujang paste to the pan.
- 23Add honey to the pan.
- 24Stir the glaze ingredients and simmer on low heat until thickened.
- 25Once the chicken is done, coat it with the glaze.
- 26Grab a toasted brioche bun.
- 27Add the slaw to the bun.
- 28Add the pickled cucumbers to the bun.
- 29Place the crispy chicken on top.
- 30Garnish with sesame seeds.
- 31Drizzle with spicy mayo.
Ingredients
- 2.5 units Chicken Breasts
- Salt
- Smoked Paprika
- Garlic Powder
- Chilli Powder
- 150 g Crushed Cornflakes
- 1.25 unit Egg
- 1.25 cup Red Cabbage
- 1.25 cup Carrot
- 18.75 g Light Mayo
- Black Pepper
- Cucumber
- 25 ml Soy Sauce
- 0.62 tsp Chilli Flakes
- Sesame Seeds
- 1.25 tbsp Rice Vinegar
- 1.25 tbsp Gochujang Paste
- 25 g Honey
- 12.5 g Sesame Oil
- 5 units Brioche Buns
- Spicy Mayo
Equipment
knifebowlovenair fryerbaking rackbrushplatepan
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