Crispy Korean-Style Chicken Bites
with sweet chili sauce | 4 servings
Tags:
Recipe
Allergens:
Wheat
•Sesame
•Soy
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
400 g
Chicken fillets
1 sachet(s)
Sweet chili sauce
1 sachet(s)
Korean-style spice mix
(Contains Wheat, Sesame, Soy)
1 sachet(s)
Sesame seeds
(Contains Sesame May be present Tree nuts, Peanuts)
½ bunch
Spring onion
50 g
Panko breadcrumbs
(Contains Wheat)
Not included in your delivery
5 tablespoon
Buttermilk
2 tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2178 kJ
Calories520 kcal
Fat20.6 g
Saturated Fat3.3 g
Carbohydrate25.3 g
Sugar5.8 g
Dietary Fiber3.3 g
Protein57.1 g
Salt1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet with Baking Paper
•Small Bowl
Cooking Steps
1
- Preheat the oven to 200°C.
- Add the buttermilk to a bowl.
- In a separate bowl, combine the panko breadcrumbs, sesame seeds, half of the Korean-style spices*, and 2 tbsp of sunflower oil. Season with salt and pepper.
- Cut the chicken into 3cm chunks.
*Take care, this ingredient is spicy! Use as preferred.
2
- Add the chicken to the buttermilk, season with salt and pepper and mix well.
- Dip the chicken into the breadcrumbs and make sure they are completely coated. Transfer to a parchment-lined baking sheet.
- Bake the chicken on the top rack of the oven for 15 - 20 minutes, until slightly golden brown and cooked through.
3
- Finely chop the scallions.
- Add the sweet chilli sauce to a small bowl.
4
- Place the chicken bites on a serving plate.
- Sprinkle the remaining Korean-style spices over top.
- Scatter over the scallions.
- Serve with the sweet chili sauce alongside.