Directions
- 1Dice up your chicken and marinate it in soya sauce and an egg.
- 2Crush the cornflakes and coat the chicken completely in them.
- 3Bake that for 25 minutes at 180 degrees Celsius.
- 4Make the Korean sauce by mixing all the sauce ingredients in the caption in a pan.
- 5Add the crispy chicken to the pan and coat it fully in the sauce.
- 6Serve with rice and garnish with sesame seeds and spring onions.
Ingredients
- 500 g chicken
- 60 ml soya sauce
- 200 g cornflakes
- 0 salt
- 0 pepper
- 70 ml soya sauce
- 60 ml water
- 1 tbsp honey
- 2 tbsp rice wine vinegar
- 2 tbsp gochujang
- 1 tbsp sugar free ketchup
- 2 tsp cornflour
- 30 g rice
Equipment
ovenbowlziploc bagfrying panwhiskspoon
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