Korean Chicken With A Snow Pea, Radish and Mint Salad

Pre-heat oven to 200 degrees. In a pot, bring 3 cups of water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Julienne carrot (peeling is optional). Thinly slice radish. 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 and onion powder mix, salt & pepper. Coat chicken in flour and then coat chicken in egg. Place the chicken in the ziplock bag with cornflake crumb, seal & 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.

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.

Pre-heat oven to 200 degrees. In a pot, bring 3 cups of water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Julienne carrot (peeling is optional). Thinly slice radish. 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 and onion powder mix, salt & pepper. Coat chicken in flour and then coat chicken in egg. Place the chicken in the ziplock bag with cornflake crumb, seal & 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.

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.

Pre-heat oven to 200 degrees. In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Julienne carrot (peeling is optional). Thinly slice radish. 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 and onion powder mix, salt & pepper. Coat chicken in flour and then coat chicken in egg. Place the chicken in the ziplock bag with cornflake crumb, seal & 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.

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.

Pre-heat oven to 200 degrees. In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Julienne carrot (peeling is optional). Thinly slice radish. 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 and onion powder mix, salt & pepper. Coat chicken in flour and then coat chicken in egg. Place the chicken in the ziplock bag with cornflake crumb, seal & 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.

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.

Pre-heat oven to 200 degrees. In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Julienne carrot (peeling is optional). Thinly slice radish. 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 and onion powder mix, salt & pepper. Coat chicken in flour and then coat chicken in egg. Place the chicken in the ziplock bag with cornflake crumb, seal & 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.

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.

Pre-heat oven to 200 degrees. In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Julienne carrot (peeling is optional). Thinly slice radish. 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 and onion powder mix, salt & pepper. Coat chicken in flour and then coat chicken in egg. Place the chicken in the ziplock bag with cornflake crumb, seal & 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.

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.