Cereal Chicken
HB-16599 · Hand-built original · Korean
Chicken tenders in a curry-flavoured coating of crushed cereal, air-fried crisp and served with sriracha mayonnaise.
KoreanMain courseServes 2504 kcalGluten-freeDiabeticHigh FiberRenal
Main ingredient: chicken
Pairs well with: pickled radish, coleslaw, steamed rice, corn salad
Servings:2quantities adjust to match
Ingredients
- 12.3 oz chicken tenders
- 1 egg
- 3 paper cups cereal
- 0.5 tablespoon minced garlic
- 1 tablespoon Korean batter mix (buchimgaru)
- 1 tablespoon starch powder
- 0.5 tablespoon parsley powder
- 3/4 cup plus 1 1/2 tablespoons milk
- 1 tablespoon curry powder
- a little salt
- a little black pepper
- a little oil
- Sauce: 1 tablespoon sriracha sauce
- Sauce: 2 tablespoons mayonnaise
- Sauce: 1 tablespoon lemon juice
- Sauce: 1 tablespoon honey
- Sauce: a little parsley powder
Method
- Pull the white tendons out of the chicken tenders.
- Soak the tenders in the milk for 20 minutes to remove any odour, then rinse them under running water and drain.
- Season the chicken with salt and black pepper.
- Mix the chicken with the beaten egg, minced garlic, batter mix, starch powder, curry powder and parsley powder to make a sticky coating.
- Put the cereal in a plastic bag and crush it finely with a rolling pin.
- Press the crushed cereal all over the coated chicken pieces.
- Air-fry at 400°F for 15 minutes, turn the pieces, and air-fry 15 minutes more until the crust is deep golden.
- Stir the sriracha, mayonnaise, lemon juice, honey and parsley powder together into a dipping sauce and serve it with the chicken.
Nutrition (per serving, where published)
504 kcalCalories
46 gProtein
14.2 gCarbs
30.1 gFat
21.3 gSaturates
6.5 gFibre
3.9 gSugars
176 mgSodium
220 mgCholesterol
956 mgPotassium
91 mgCalcium
4.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data