AIRFRYER Crispy Gochujang Chicken Rice Bowls

SERVES ONE SO ADJUST ACCORDINGLY 1 Chicken Breast, cut into bite sized chunks 25g plain Cornflakes 1 medium Egg, beaten 125g White rice 1/2 Cucumber (sliced) Spring onions Sesame seeds 10g Sriracha Mayo - to serve. FOR THE SAUCE: 1 tbsp each of gochujang, honey, ketchup & soy sauce 1tsp garlic granules To a small plate add your cornflakes, and using the palm of your hand crush them slightly, until you have mix of some larger and some super fine pieces. Dip your chicken pieces into your egg mix then into the cornflakes; gently press the cornflakes into the chicken pieces to make sure they stick. Add to your air fryer, spray the chicken really well with some cooking spray and air fry at 190c for around 12 minutes, or until the chicken is cooked through. (You can also bake them in the oven) While your chicken is cooking, combine the sauce ingredients in a small saucepan and heat over medium heat until it comes to a brief boil; then take it off the heat and pop to the side. Once your chicken is cooked, add it to your sauce and make sure to coat it super well. Then all you need to do is serve up! Add the chicken to a bowl with your rice, cucumber, and spring onions - the top with your sriracha mayo and sesame seeds

Good

% Daily Values based on a 2,000 calorie diet