Crispy cornflake chicken
Ready in around 25 mins
- Energy: 2700kj (646Kcal)
- Protein: 48g
- Carbohydrate: 76g
- Fat: 15g
- Contains: Gluten, Milk, Soy, Sesame
-
BEFORE COOKING:
Preheat oven to 210℃ (fan bake).
-
1. TO COOK THE CORNFLAKE CHICKEN:
Line an oven tray with baking paper. Remove the free-range chicken breast from its packaging and slice into 2 cm pieces. Place into a bowl with the yoghurt, season with salt and mix well to combine and leave for 10 mins to marinate. Place the chicken pieces onto the tray and sprinkle over the cornflake crumb. Turn the chicken to coat well, spray with oil and bake in the oven for 12-15 mins or until golden and cooked through.
-
2. TO PREPARE THE VEGETABLES:
Finely slice the spring onion on the diagonal. Using half the carrot, peel and make ribbons by pulling the peeler the full length along the carrot, rotating after each peel. Place into a small bowl with the rice pickle dressing, season with salt and toss to combine.
-
3. TO COOK THE EDAMAME AND RICE:
Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the edamame and cook for 2-3 mins stirring occasionally to create a char. Open the bag of steamed black rice, squeezing gently on the bag to break up any large clumps and add to the pan with the spring onion, season with salt and cook for 1-2 mins.
-
TO SERVE:
Spoon charred edamame and black rice into a bowl. Top with crispy cornflake chicken, sprinkling over any of the crispy crumb left on the tray and pour over the gochujang sauce. Serve with handful of mizuna and the pickled carrots. Spoon over some of the pickle dressing onto the rice and mizuna. Mix together to eat.
-
- 1 pack of free-range chicken breast
- 1 bag of steamed black rice
- 1 pot of yoghurt
- 1 pack of cornflake crumb
- 1 pot of rice pickle dressing
- 1 pot of gochujang sauce
- 1 carrot
- 1 pot of edamame
- 1 spring onion
- 1 bag of mizuna
SHARE YOUR CREATION WITH US!








use the hashtag #woopnz to be featured