Directions
- 1Prepare your cornflake chicken by coating chicken pieces in beaten egg, then a mixture of crushed cornflakes and paprika, salt, and pepper.
- 2Bake the chicken in the oven for 20 minutes at 180 degrees Celsius.
- 3Prepare the cabbage slaw by mixing shredded red cabbage, shredded carrots, and light mayonnaise in a bowl.
- 4Make the cucumber salad by slicing or grating a cucumber into a bowl, then adding soy sauce, rice wine vinegar, chili flakes, garlic, and sesame seeds.
- 5Prepare the Korean sauce by combining soy sauce, Gochujang, and honey in a pan.
- 6Once the chicken is cooked, add it to the sauce and mix until coated.
- 7Assemble the bowls by adding rice, the prepared cornflake chicken, cabbage slaw, and cucumber salad.
- 8Drizzle sriracha on top of the bowls.
Ingredients
- 400 g chicken
- 100 g crushed cornflakes
- 1 tsp paprika
- salt
- pepper
- 1 small cucumber
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp chili flakes
- 1 tsp sesame seeds
- 1 tsp garlic puree
- 1 cup carrots
- 1 cup red cabbage
- 2 tbsp light mayonnaise
- 1 tbsp Gochujang
- 1 tbsp honey
- 30 g rice
Equipment
ovenbaking traybowlgraterpan
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