Sticky Korean Crispy Chicken

Ingredients

The chicken

• 500g chicken breast
• 20g light soy sauce
• 1 large egg
• 40g Corn Flakes
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp garlic granules

The sauce

• 60g gochujang
• 42g honey
• 40g light soy sauce
• 25g brown stevia
• 15g rice vinegar
• 15g light ketchup
• 5 cloves garlic

To serve

• Sesame seeds
• Sliced spring onions
• Microwave rice, optional

Method

1. Season the chicken

   • Cut the chicken breast into bite-sized pieces.
   • Mix with the 20g soy sauce, the egg, salt, pepper and garlic granules until every piece is coated.
2. Crush and coat

   • Crush the corn flakes, then coat the chicken thoroughly.
   • Press the pieces on so they stick to the egg.
3. Air fry

   • 200°C for 12–15 minutes, turning halfway, until crispy and cooked through.
   • No air fryer — bake at 200°C for 18–22 minutes, turning halfway.
4. Make the sauce

   • Put the gochujang, brown stevia, honey, rice vinegar, ketchup, soy sauce and crushed garlic into a pan.
   • Cook over a medium-low heat until it is thick and glossy.
5. Toss it through

   • Add the crispy chicken to the pan and toss until every piece is coated.
6. Serve

   • Top with sesame seeds and sliced spring onions.
   • Microwave rice on the side if you want it — the macros above are the chicken only.

The one that matters: sauce it at the last possible second. The coating stays crisp for about a minute once the glaze hits it, so have the bowls out and the sesame seeds open before the chicken goes anywhere near the pan. Sauce it early, or leave it sitting in the pan while you find the spring onions, and you have made sticky soft chicken instead.