For the chicken:
2 large free range chicken breasts, cut into bite size pieces
250ml buttermilk
100g cornflakes, crushed to a fine crumb
75g plain flour
2 tsp of sunflower oil
For the sauce
4 tbsps of gochujang paste
Zest and juice of 1 lime
1tsp of rice wine
To garnish
Sesame seeds
Spring onions
Sticky rice
Sliced red cabbage
Sliced red chilli
Method
- Preheat the oven to 180oC.
- In a bowl marinade the chicken in the buttermilk for 2 hours or overnight.
- Crush up the cornflakes or blend in a food processor.
- Once marinaded make the dredge by mixing the flour, salt and cornflakes together.
- Lay the chicken pieces onto a tray with parchment paper and drizzle with some oil.
- Place into the oven to bake for 30mins turning halfway.
- For the sauce mix together over a medium heat all the ingredients for 2-3mins
- Once the chicken is cooked toss in the sauce. And plate it all up with sticky rice, red cabbage, fresh herbs and spring onions.
