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Crispy cornflake chicken

Name: Crispy cornflake chicken
Cook time: 25 min
Yield: 2

with gochujang sauce and pickled carrots

Ready in around 25 mins

RECIPE FACT:

Cornflakes were a mistake created in 1894 by John Harvey Kellogg.

Nutritional Info:

Energy: 2700kj (646Kcal)
Protein: 48g
Carbohydrate: 76g
Fat: 15g
Contains: Gluten, Milk, Soy, Sesame

Serving Amount:

Serves 2 people

Cooking Instructions:

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 breasts from their 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 pieces to coat well in the crumb, drizzle with oil and bake in the oven for 12-15 mins or until golden and cooked through.
2. TO PREPARE THE VEGETABLES:

Peel the carrot 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. Finely slice the spring onion on the diagonal and set aside.
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 bowls. 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.