Crispy crumbed Chicken coated in sticky Chilli sauce

Sticky Korean Chicken - Maggi

Name: Sticky Korean Chicken - Maggi
Prep time: 10 s
Cook time: 12 s
Total time: 27 s
Yield: 4
Cuisine: Korean
Ingredients: 6 tablespoons Maggi Hot and Sweet Chilli Sauce; 1 bunch spring onions sliced; 1 sachet Maggi Air Fryer Crispy Korean; 2 teaspoons sesame seeds

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Easy

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27 Min

Crispy crunchy chicken strips made with our Maggi Air Fryer Korean Crispy crumbs, drizzled with hot and spicy Korean chilli sauce! Takes minutes in your air fryer - and tastes so fine!

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Ingredients

Maggi Hot and Sweet Chilli Sauce

6 tablespoons

spring onions, sliced

1 bunch

Maggi Air Fryer Crispy Korean

1 sachet

sesame seeds

2 teaspoons

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Nutritional Information

Carbohydrate

19.28 g

Energy

112.83 kcal

Fat

2.45 g

Protein

3.14 g

of which: saturates

0.27 g

Sodium

283.67 mg

of which: sugars

9.21 g

Recipe Steps

27 min

5 min

12 min

5 min

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Recipe Steps

27 min

Preheat the air fryer to 180

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Preheat the air fryer to 180˚C.

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Recipe Steps

27 min

Coat the chicken

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Tip the Maggi Air Fryer Crispy crumbs onto a plate. Toss the chicken in the oil and then gently dip each piece into the crispy crumbs to coat.

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Recipe Steps

27 min

Cook the chicken

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Put the chicken pieces gently into the air fryer ensuring they don't overlap. Cook for 12-15 minutes or until piping hot throughout.

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Recipe Steps

27 min

Cook the chicken

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Heat the chilli sauce until bubbling in a small pan and then drizzle the hot sticky sauce over the coated chicken, just before serving. Top with sesame seeds and

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