If you fancy chicken with a twist tonight, this tasty Korean-style dish is sure to hit the spot. It’s absolutely packed with flavour and great served with rice (which is a Slimming World Free Food, so no need to worry about weighing, measuring or counting) and plenty of fresh green vegetables.
Chopsticks (or forks) at the ready!
Slimming World air fryer Korean chicken recipe
serves 4
3 Syns per serving
ready in 35 mins plus 1 hour marinating
Tip: To oven cook, cook the chicken on a non-stick baking tray at 200°C/fan 180°C/gas 6 for 30-35 minutes, or until golden and cooked through.
What you need:
600g skinless and boneless chicken thighs, visible fat removed, halved
1 tbsp rice vinegar
½ tbsp soy sauce
1 tsp paprika
½ tsp garlic granules
4 level tbsp cornflour
2 eggs, beaten
plain boiled rice and your favourite Speed veg, to serve
1 level tsp sesame seeds, to serve
3 spring onions, finely sliced, to serve
For the sauce:
low-calorie cooking spray
2 garlic cloves, crushed
1 tsp grated fresh ginger
2 level tbsp gochujang paste
1 level tbsp honey
2 tbsp tomato purée
1 tbsp soy sauce
1 level tsp sesame oil
What you do:
1. In a bowl, combine the chicken thighs with the vinegar, soy sauce, paprika and garlic granules. Cover and chill for at least 1 hour, or overnight. Preheat your air fryer to 190°C.
2. Set 2 shallow bowls side by side and put the cornflour in one and the beaten eggs in the other. Dip the chicken pieces in the egg, followed by the cornflour to coat all over. Cook the chicken in the air fryer for 20 minutes, turning halfway.
3. Meanwhile, make the sauce. Spray a small non-stick saucepan with low-calorie cooking spray and put it over a medium heat. Add the garlic and ginger and cook for a minute or so, before adding the remaining ingredients and 50ml water. Stir together until combined and leave the heat on low to warm through.
4. Remove the chicken from the air fryer, transfer to a bowl and pour over the sauce. Divide between 4 bowls along with the rice and Speed veg, and serve sprinkled with the sesame seeds and spring onions.
More on the blog: Try our Japanese fakeaway feast – featuring a katsu curry, yakitori donburi and slurp-tastic ramen bowl.
