Korean Chicken with a Snow Pea, Radish and Mint Salad

Preheat oven to 200C. In a pot, combine the jasmine rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Julienne carrot (peeling is optional). Thinly slice radishes. Julienne snow peas. Pick mint leaves and roughly chop, discarding stems.

Whisk the egg in a bowl. Place cornflakes in a ziplock bag and crush with the back of a wooden spoon. Spread flour on a large plate and season with the garlic/onion powder mix, salt and pepper. Coat chicken in flour and then coat chicken in egg. Place the chicken in the ziplock bag with cornflake crumb, seal and shake until the chicken is coated in crumb.

Place chicken onto a lined baking tray and spray or brush with oil. Cook for 13-15 minutes, until chicken is golden brown and cooked through. Mix honey/soy and gochujang (to taste) together and set aside.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Mix carrot, radish, snow peas and most of the mint (save some for garnish) and rice vinegar together. Season with salt.

Divide the rice between bowls. Top with crispy chicken and serve the salad on the side. Drizzle the sauce over the chicken and garnish with remaining mint leaves.

Preheat oven to 200C. In a pot, combine the jasmine rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Julienne carrot (peeling is optional). Thinly slice radishes. Julienne snow peas. Pick mint leaves and roughly chop, discarding stems.

Whisk the egg in a bowl. Place cornflakes in a ziplock bag and crush with the back of a wooden spoon. Spread flour on a large plate and season with the garlic/onion powder mix, salt and pepper. Coat chicken in flour and then coat chicken in egg. Place the chicken in the ziplock bag with cornflake crumb, seal and shake until the chicken is coated in crumb.

Place chicken onto a lined baking tray and spray or brush with oil. Cook for 13-15 minutes, until chicken is golden brown and cooked through. Mix honey/soy and gochujang (to taste) together and set aside.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Mix carrot, radish, snow peas and most of the mint (save some for garnish) and rice vinegar together. Season with salt.

Divide the rice between bowls. Top with crispy chicken and serve the salad on the side. Drizzle the sauce over the chicken and garnish with remaining mint leaves.