Air-fried crispy chicken with Gochujang Cucumber Salad
Winner winner, chicken dinner!
Recipe by Clement Pedro
Ingredients:
- 8 portions of chicken
- Salt to taste
- 300g cornflakes, crushed
- 1T smoked chilli flakes
- 1T garlic flakes (or garlic powder)
- 1T onion flakes (or onion powder)
- 1T paprika
- Salt to taste
- 2 cups flour
- 4 eggs, beaten
- Olive oil for spraying
For the cucumber salad
- 1T gochujang paste
- 3T apple cider vinegar (or any grape vinegar)
- 2t xylitol
- 1T onion seeds
- 2 Mediterranean cucumbers, sliced
How To Make Air-fried crispy chicken with Gochujang Cucumber Salad
- Season the chicken with salt, for extra flavour season the chicken the night before.
- To the crushed cornflakes add the chili flakes, paprika, garlic and onion flakes and salt.
- Mix to combine.
- Coat your chicken in some flour dusting off the excess before dipping in the beaten egg.
- Ensure all of the chicken is coated in the egg before coating in the cornflakes.
- Add the chicken to an air fryer and spray with a light coating of olive oil.
- Cook at 180C for 20 minutes, turning over half way.
- While the chicken is cooking prepare the cucumber salad by combining all the ingredients.
- The longer the cucumber sits in the marinade the better it will taste.
Looks delicious!!
Definitely going to try looks and sounds yummy 🤤
Looks tasty.Going to try this recipe