Seriously 💥SPICY 💥 Korean Fried Chicken Bowls!
Super crispy chicken bathed in a sauce made spicy by the addition of gochujang, Korea’s famous spice paste. In this recipe nuggets of chicken thigh meat are made crispy without a deep fat fryer and instead are baked in the oven unashamedly with the help of crushed cornflakes. Serve this up for dinner or save it for a lunch box, either way it’s treat of a meal! Ingredients: For the chicken: 8 chicken thighs, cut into bite size pieces 250ml buttermilk 100g cornflakes, crushed to a fine crumb 75g plain flour 2 tsp chilli powder 2 tsp garlic powder Sunflower oil spray For the sauce: 8 cloves of garlic, finely grated 1 large thumb-sized piece of ginger, finely grated 6 tbsp light soy sauce 75g gochujang (Korean chili paste) 4 tbsp rice vinegar 1 tbsp sesame oil 2 tbsp dark brown sugar For the bowls: 250g sticky rice, cooked ½ red cabbage, thinly sliced 6 spring onions, thinly sliced 1 tbsp toasted sesame seeds A good handful of coriander leaves Sea salt and freshly ground black pepper Get the full method here: https://ift.tt/3bmaap1 Subscribe to my channel: http://bit.ly/SUBSCRIBEDonal Follow me on Twitter: http://www.twitter.com/donalskehan Like my Facebook page: https://ift.tt/1kCGr8c Follow me on Instagram: https://ift.tt/1iQ5xox Follow me on Pinterest: https://ift.tt/1iQ5AjW Shop for my Kitchen Equipment Essentials: http://bit.ly/DonalsKitchen Check out my cookbooks: http://bit.ly/DonalCookbooks
Super crispy chicken bathed in a sauce made spicy by the addition of gochujang, Korea’s famous spice paste. In this recipe nuggets of chicken thigh meat are made crispy without a deep fat fryer and instead are baked in the oven unashamedly with the help of crushed cornflakes. Serve this up for dinner or save it for a lunch box, either way it’s treat of a meal! Ingredients: For the chicken: 8 chicken thighs, cut into bite size pieces 250ml buttermilk 100g cornflakes, crushed to a fine crumb 75g plain flour 2 tsp chilli powder 2 tsp garlic powder Sunflower oil spray For the sauce: 8 cloves of garlic, finely grated 1 large thumb-sized piece of ginger, finely grated 6 tbsp light soy sauce 75g gochujang (Korean chili paste) 4 tbsp rice vinegar 1 tbsp sesame oil 2 tbsp dark brown sugar For the bowls: 250g sticky rice, cooked ½ red cabbage, thinly sliced 6 spring onions, thinly sliced 1 tbsp toasted sesame seeds A good handful of coriander leaves Sea salt and freshly ground black pepper Get the full method here: https://ift.tt/3bmaap1 Subscribe to my channel: http://bit.ly/SUBSCRIBEDonal Follow me on Twitter: http://www.twitter.com/donalskehan Like my Facebook page: https://ift.tt/1kCGr8c Follow me on Instagram: https://ift.tt/1iQ5xox Follow me on Pinterest: https://ift.tt/1iQ5AjW Shop for my Kitchen Equipment Essentials: http://bit.ly/DonalsKitchen Check out my cookbooks: http://bit.ly/DonalCookbooks
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