Korean spiced chicken

Ingredients

For the chicken

100g flour
½ tsp salt
1 tsp Korean chilli powder
Spray oil for cooking the chicken
400g chicken thighs deboned, skinned and excess fat cut off, in medium-sized strips

For the marinade

For the Asian slaw

For the sriracha yoghurt dressing

To make the marinade add the yoghurt, lemon juice, garlic, chilli powder, salt and mix in a bowl. Add in the chicken strips and coat them well with the marinade ingredients. Cover and place in a refrigerator overnight.
To make the Asian slaw add yoghurt, honey and rice wine vinegar to a small bowl and mix. Add the cabbage, carrot, yoghurt mix to a bowl, mix well, set aside in a refrigerator until ready to serve. When ready to serve, top with sesame seeds and garnish with coriander.
To make the sriracha yoghurt dressing combine the yoghurt, sriracha chilli sauce and lime juice in a bowl, mix well, cover and store in the refrigerator until ready to use.
To make the chicken crumb coating combine the flour, salt and chilli powder to a large bowl and mix very well.
Preheat your air fryer to 200 celsius (see tip). Dip the marinated chicken strips in the flour mix and shake off any excess mix, spray each piece with spray oil and place in the air fryer. Cook in batches depending on the size of your air fryer for 4- 5 minutes until the coating is crispy. Do check the chicken by cutting open some of the pieces to make sure they are completely cooked. Keep the chicken warm in an oven (65C) in between batches.
Arrange the chicken on a serving dish, sprinkle some chilli flakes over the top and serve with the Sriracha yoghurt dressing, Asian slaw, noodles and or vegetables, salad and pickles.

Recipe courtesy of Glenisk