Spicy recipe with fermented milk
For Asian food lovers
Ingredients
800 g
chicken breasts, skinless
300g cornflakes, crushed
3 tbsp flour
Vegetable oil
Salt, pepper
125ml soy sauce
3 tbsp honey
2 tbsp gochujang (or red chilli paste)
3 cm fresh ginger, grated
2 tbsp sesame oil
2 tbsp rice vinegar
3 garlic cloves, grated
Sesame seeds and spring onions, to serve
300g cornflakes, crushed
3 tbsp flour
Vegetable oil
Salt, pepper
125ml soy sauce
3 tbsp honey
2 tbsp gochujang (or red chilli paste)
3 cm fresh ginger, grated
2 tbsp sesame oil
2 tbsp rice vinegar
3 garlic cloves, grated
Sesame seeds and spring onions, to serve
Recipe steps
1
Cut the chicken into small cubes and put into a large sealable container. Add the buttermilk and toss well to coat, then leave to soak in the fridge for at least 15 minutes.
2
In the meantime, add the crumbled cornflakes, flour, salt and pepper to a large bowl and combine. Preheat the oven to 220°C and line a baking sheet with parchment paper.
3
Carefully remove the chicken pieces one by one from the container, place in the crumb mixture and toss well to thoroughly coat each piece. Place on the baking sheet, leaving ample space in between and drizzle with oil. Bake for about 15 – 20 minutes, ensuring that the chicken is completely cooked inside.
4
For the Korean style sauce: Combine the soy sauce, honey, gochujang, ginger, sesame oil, rice vinegar, garlic and 50 ml of water in a small saucepan over a high heat. Bring to the boil, then lower heat and leave to simmer for 10 minutes or until the sauce has thickened into a glaze. Keep warm.
5
Transfer the chicken into a large bowl, top with the sauce and toss well to coat. Decorate with sesame seeds and spring onions. Serve warm.
This recipe was created by KACHEN
.