Honey-Sriracha Crispy Chicken Bowl

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Cook: 20 MINS


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Preheat oven to 190°C/ 365°F.
In a large bowl, coat the chicken tenders in salt, pepper, smoked paprika and garlic granules. Beat the egg in a bowl, then dip each tender into the egg and then the cornflakes, until coated all over. Transfer the tenders to a lined baking tray and bake for 15 minutes.
Using a mallet or rolling pin, the cucumber into small pieces, then add to a bowl along with light soy sauce and Japanese rice vinegar. Leave to soak whilst you prepare the rest of the meal.
In a medium bowl, mix together the honey-sriracha sauce.
When the tenders are cooked, heat a tsp of oil in a large pan and sauté the garlic for 2 minutes, stirring regularly. Add the honey sriracha sauce to the pan, stir to combine, bring to a low simmer and cook for 2 minutes. Add the tenders the pan and toss until coated all over in the honey-sriracha sauce.
Serve the tenders on the basmati rice, alongside the radishes and pickled cucumber. Garnish with black sesame seeds, spring onions and sriracha mayonnaise.

Nutritional Info

Per portion:
Cals – 632
Carbs – 94g
Protein – 45g
Fat – 9g


Serves 2

For the Chicken Tenders:

  • 300g of chicken tenders.
  • Salt and pepper, to taste.
  • 1/2 tbsp of smoked paprika.
  • 1/2 tbsp of garlic granules.
  • 1 egg.
  • 75g of cornflakes - breast these up with your hands.

For the Pickled Cucumber:

  • 1 cucumber.
  • 1/2 tbsp of light soy sauce.
  • 2 tbsp of Japanese rice vinegar.

For the Honey Sriracha Sauce:

  • 3 tbsp of sriracha.
  • 2 tbsp of runny honey.
  • Tbsp of light soy sauce.
  • 1/2 tbsp of gochujang.
  • Tsp of sesame seed oil.
  • Tbsp of Japanese rice vinegar.
  • 1 clove of garlic - finely grated.

To serve:

  • 125g of cooked basmati rice, per portion.
  • 100g of radishes - thinly sliced.
  • Black sesame seeds (optional), to garnish.
  • 1-2 spring onions - thinly sliced.
  • Sriracha mayonnaise, to garnish.

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