Korean Chicken with a Snow Pea, Radish and Mint Salad

30 min
900 calories

This cheat's version of Korean fried chicken is lighter but just as crisp and delicious as the original. Chicken tenders are coated in a cornflake mixture then baked until crispy. Tossed in a sweet and spicy sauce, this Korean style oven fried chicken is delicious and perfect with some pickled veg and jasmine rice.

Number of servings

Ingredients

350 Gram Chicken Tenderloins
³⁄₄ Cup Jasmine Rice
¹⁄₂ Cup Gluten Free Plain Flour
1 Egg (pantry)
1 Carrot
2 Radish
100 Gram Snow Peas
1 Tsp Garlic/Onion Powder
80 Gram Honey & Soy (GF)
¹⁄₂ Small Bunch Mint
1 Tbsp Rice Vinegar
1 Tbsp Gochujang
1 ¹⁄₂ Cups Cornflakes

Ingredients

550 Gram Chicken Tenderloins
1 ¹⁄₂ Cups Jasmine Rice
³⁄₄ Cup Gluten Free Plain Flour
2 Egg (pantry)
1 Carrot
3 Radish
150 Gram Snow Peas
1 ¹⁄₂ Tsp Garlic/Onion Powder
120 Gram Honey & Soy (GF)
¹⁄₂ Small Bunch Mint
1 ¹⁄₂ Tbsp Rice Vinegar
1 ¹⁄₂ Tbsp Gochujang
2 Cups Cornflakes

Ingredients

700 Gram Chicken Tenderloins
1 ¹⁄₂ Cups Jasmine Rice
1 Cup Gluten Free Plain Flour
2 Egg (pantry)
2 Carrot
4 Radish
200 Gram Snow Peas
2 Tsp Garlic/Onion Powder
160 Gram Honey & Soy (GF)
1 Small Bunch Mint
2 Tbsp Rice Vinegar
2 Tbsp Gochujang
3 Cups Cornflakes

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Lined Baking Tray
Pot

1 Cook Rice

Preheat oven to 200C. In a pot, combine the jasmine rice, a pinch of salt and 1 1/2 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

2 Prepare Ingredients

Julienne carrot (peeling is optional). Thinly slice radishes. Julienne snow peas. Pick mint leaves and roughly chop, discarding stems.

3 Crumb Chicken

Whisk the egg in a bowl. Place cornflakes in a ziplock bag and crush with the back of a wooden spoon. Spread flour on a large plate and season with the garlic/onion powder mix, salt and pepper. Coat chicken in flour and then coat chicken in egg. Place the chicken in the ziplock bag with cornflake crumb, seal and shake until the chicken is coated in crumb.

4 Cook Chicken

Place chicken onto a lined baking tray and spray or brush with oil. Cook for 13-15 minutes, until chicken is golden brown and cooked through. Mix honey/soy and gochujang (to taste) together and set aside.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

5 Make Salad

Mix carrot, radish, snow peas and most of the mint (save some for garnish) and rice vinegar together. Season with salt.

6 You Plate It!

Divide the rice between bowls. Top with crispy chicken and serve the salad on the side. Drizzle the sauce over the chicken and garnish with remaining mint leaves.

Step-by-step instructions