Air Fryer Crispy Korean Chicken Bowl
20 Min
Easy
Crispy Korean coated chicken - using Maggi's NEW Air Fryer Korean Crispy Coating, served with sticky rice and a crunchy lime dressed salad and a little kimchi! Takes minutes and is set to be a new family fave!
Ingredients
4
ingredient_quantity
recipe ingredient
450
g
Chicken mini fillets
70
g
Maggi Air Fryer Crispy Korean
100
g
red cabbage, finely sliced
100
g
white cabbage, finely sliced
1
tablespoon
Olive Oil
1
bunch
spring onions, sliced
1
Limes
520
g
Microwavable Sticky Rice
4
tablespoons
kimchi
240
g
radishes, sliced
2
g
Toasted sesame seeds
1
red chilli, finely sliced (optional)
.
Nutrition Value
Carbohydrate
46.8 g
Energy
399 kcal
Fat
8.8 g
Fibre
5.3 g
Protein
32.1 g
of which: saturates
1.4 g
Sodium
295.7 mg
Information per serving
Instructions
20 Minutes
-
Preheat Air Fryer
1 MinPreheat the air fryer to 180˚C. -
Prepare Chicken
15 MinPrepare the crispy chicken according to the pack instructions. -
Mix Vegetables
1 MinToss the shredded cabbage, spring onion, and radishes with the lime juice and season with salt and pepper or Maggi Liquid Seasoning and pepper. -
Cook the Rice
2 MinHeat the rice according to the pack instructions. -
Serve the Dish
1 MinServe the crispy chicken with the rice, salad, kimchi, and the garnishes.
