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Korean popcorn chicken with pickled cucumber and radish salad
Serves 6 Starters and mains
Ingredients
- 900g boneless and skinless chicken breasts, cut into 5cm cubes
- 1 cup buttermilk
- 3 cups cornflakes, finely crushed
- 3tbsp flour
- 1tsp coarse sea salt
- 1⁄4tsp freshly ground black pepper
- rapeseed oil spray
- 1tbsp sesame seeds, to garnish
For the salad
- 1⁄4 cup champagne vinegar
- 1tbsp sugar
- 3tbsp extra virgin olive oil
- 1 large cucumber, thinly sliced
- 2 large radishes, thinly sliced
- 1 spring onion, thinly sliced
For the sauce
- 1⁄2 cup reduced-salt soy sauce
- 2tbsp dark brown sugar
- 2tbsp rice wine vinegar
- 1tbsp chilli-garlic sauce
- 1tbsp minced garlic
- 1tbsp sesame oil
- 1tsp grated root ginger
- 1tsp cornflour
Method
For the salad, mix the vinegar,
sugar and olive oil together
in a large bowl, add the
cucumber and radishes, toss
well until completely coated,
then sprinkle half the spring
onion over the top, reserving
the remainder to garnish,
and set aside.
Put the chicken in a large
bowl, pour in the buttermilk and
toss well to coat. Preheat the
oven to 220C/200C F/Gas 7 and
line a baking sheet with baking
paper. In a separate bowl, mix
the crushed cornflakes with the
flour, salt, and pepper and stir
until combined.
Dredge each piece of chicken
in the cornflake mixture and
place it on the prepared baking
sheet, taking care not to place
pieces too close together -
spread over a second baking
sheet if necessary. Spray
the chicken lightly with the
oil spray and bake for 15-20
minutes or until the chicken
is cooked through.
Meanwhile, combine all the
ingredients for the sauce in a
small pan set over a high heat
and whisk to incorporate. Bring
to the boil and reduce the heat
to a simmer for 5-10 minutes
until thickened.
Drizzle the sauce over the chicken and garnish with the sesame seeds and reserved spring onion. Serve with the pickled cucumber and radish salad on the side.
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