Crispy Korean Crumbed chicken with sticky rice, toasted sesame seeds and a side of crunchy salad dressed with lime & kimchi.

Air Fryer Crispy Korean Chicken Bowl

Name: Air Fryer Crispy Korean Chicken Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Korean
Ingredients: 450 grams Chicken mini fillets; 70 grams Maggi Air Fryer Crispy Korean; 100 grams red cabbage finely sliced; 100 grams white cabbage finely sliced; 1 tablespoon Olive Oil; 1 bunch spring onions sliced; 1 unit Limes; 520 grams Microwavable Sticky Rice; 4 tablespoons kimchi; 240 grams radishes sliced; 2 grams Toasted sesame seeds; 1 unit red chilli finely sliced (optional)

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Easy

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20 Min

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!

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Ingredients

Chicken Breast

450 g

Maggi Air Fryer Crispy Korean

70 g

Red Cabbage

100 g

white cabbage, finely sliced

100 g

Olive Oil

1 tablespoon

spring onions, sliced

1 bunch

Lime

Microwavable Sticky Rice

520 g

kimchi

4 tablespoons

radishes, sliced

240 g

Toasted sesame seeds

2 g

Green Chilli

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Utensils and appliances

Air fryer

Nutritional Information

Carbohydrate

46.79 g

Energy

398.97 kcal

Fat

8.77 g

Protein

32.07 g

of which: saturates

1.38 g

Sodium

295.75 mg

Recipe Steps

20 min

1 min

15 min

1 min

2 min

1 min

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Recipe Steps

20 min

Preheat Air Fryer

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Preheat the air fryer to 180˚C.

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20 min

Prepare Chicken

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Prepare the crispy chicken according to the pack instructions.

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20 min

Mix Vegetables

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Toss the shredded cabbage, spring onion, and radishes with the lime juice and season with salt and pepper or Maggi Liquid Seasoning and pepper.

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20 min

Cook the Rice

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Heat the rice according to the pack instructions.

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20 min

Serve the Dish

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Serve the crispy chicken with the rice, salad, kimchi, and the garnishes.

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