Cornflake Korean Chicken Tenders

• servings: 2
• active time: 30 mins
• total time: 30 mins

Ingredients

Ingredients - makes 9 tenders

• 400g Chicken breast, cut into thick strips

• 1/4 tsp of each - onion, garlic granules, gochugaru,paprika and salt.

For dredging:

• Corn flakes, crushed

• 2 eggs, beaten

For the sauce:

• 1 tbsp Sesame oil

• 2 Garlic cloves, minced

• 1/4 cup Soy sauce

• 2 tbsp Gochujang paste

• 3 tbsp Dark brown sugar

Garnish:

• Fresh coriander, finely chopped

• Sesame seeds

Directions

1. In a bowl add the chicken strips, mix in all of the seasonings, coating them well.

2. Take a strip, dip it in the egg and then the cornflakes, set aside. Continue with the remaining chicken strips.

3. Set your air fryer to 190C, and spray the tray with a little oil. Place the chicken tenders in a single layer. Cook for 16 minutes, turning half way through.

4. Whilst you’re waiting for the chicken - In a pan, on medium heat, add the oil, once hot, add the garlic and sauté till fragrant. Add the soy sauce, sugar and Gochujang paste. Stir to combine. Simmer for 2 minutes, the sauce will have thickened. Remove from the heat and set aside.

5. Once the cooking cycle is done. Check the chicken is cooked through and remove from the air fryer. Dip or roll in the chicken pieces in the sauce.

6. Top with fresh coriander, sesame seeds and serve with a kimchi mayo! Enjoy!