Gochujang Chicken

 

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.