Korean Air-Fried Chicken
Serves 1
Directions
- 1Season chicken breast with salt and pepper.
- 2Dip chicken in egg white, then coat thoroughly in a mixture of cornstarch and panko breadcrumbs.
- 3Place coated chicken in an air fryer basket lined with parchment paper.
- 4Spray chicken lightly with olive oil.
- 5Air fry until crispy and cooked through.
- 6Slice cucumbers thinly using a mandoline slicer.
- 7Combine sliced cucumbers with salt, rice vinegar, sesame oil, honey, chili flakes, and sesame seeds in a bowl.
- 8Toss the cucumber salad and set it in the fridge.
- 9Prepare the Korean glaze by combining gochujang, low-sodium soy sauce (or liquid aminos), honey, sesame oil, rice vinegar, minced garlic, and water in a pan.
- 10Whisk the glaze ingredients together and heat until it thickens slightly.
- 11Add the air-fried chicken to the pan and toss to coat evenly with the glaze.
- 12Slice the glazed Korean air-fried chicken.
- 13Serve the sliced chicken over a bed of white rice.
- 14Add the prepared cucumber salad and carrot ribbons to the plate.
- 15Garnish with chopped green onions and sesame seeds.
Ingredients
- 10 oz boneless, skinless chicken breast
- 1 egg white
- 0.33 cup panko breadcrumbs
- 1 tbsp cornstarch
- 0.5 tsp garlic powder
- 0.25 tsp black pepper
- Olive oil spray
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp low-sodium soy sauce (or liquid aminos)
- 1 tbsp honey (or maple syrup)
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tsp minced garlic
- 1 tbsp water
- 1 cup cucumbers, thinly sliced
- 0.5 tsp salt
- 1 tsp rice vinegar
- 0.5 tsp sesame oil
- 0.5 tsp honey
- 0.5 tsp chili flakes or gochugaru
- 0.5 tsp sesame seeds
- cooked white rice
- carrot ribbons
- chopped green onions
Equipment
cutting boardbowlsair fryermandoline slicerwhisktongsknifeserving plate
Tips
- For a gluten-free option, use crushed rice cereal instead of panko breadcrumbs.
- Use liquid aminos instead of soy sauce to cut sodium.
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