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Korean "Fried" Chicken

  • Prep 45 min
  • Total 45 min
  • Servings 4

Take your weeknight meal to Koreatown with this easy, meal packed with spicy, crunchy Asian flavors. MORE + LESS -

Ingredients

Chicken

2
cups oven toasted rice cereal
1
tablespoon toasted sesame oil
1
tablespoon honey
4
boneless skinless chicken breasts

Slaw

2
cups julienned unpeeled English (seedless) cucumbers
2
cups matchstick carrots
2
cups shredded coleslaw mix
1
tablespoon sugar
1/4
teaspoon salt
1/2
cup rice wine vinegar
1
tablespoon toasted sesame oil

Sauce

1
tablespoon honey
1
tablespoon rice wine vinegar
1
tablespoon low-sodium soy sauce
1
tablespoon gochujang
1
teaspoon grated gingerroot

Steps

Hide Images
  • 1
    Heat oven to 400°F. Line cookie sheet with foil; place baking rack on foil, and spray with cooking spray.
  • 2
    Place cereal in food processor. Cover; process until finely ground. In medium bowl, mix sesame oil and honey; add chicken, and toss to coat. Add ground cereal, patting so coating sticks to chicken. Place on baking rack in pan.
  • 3
    Bake 30 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • 4
    Meanwhile, in large bowl, mix cucumbers, carrots, coleslaw mix, sugar and salt; toss to coat. Cover and let stand at room temperature 10 minutes. Strain mixture; return to bowl, and add 1/2 cup vinegar and 1 tablespoon sesame oil. Toss to coat; cover and refrigerate until ready to serve.
  • 5
    In 2-quart saucepan, mix Sauce ingredients. Heat to simmer over low heat. Cook 4 to 5 minutes or until syrupy. Set aside.
  • 6
    Strain slaw, and discard excess liquid. Divide slaw among 4 plates. Top each with a chicken breast; drizzle sauce around chicken. Serve immediately.

Expert Tips

  • If there are leftovers, shred the chicken and toss with the sauce and slaw for a spin on Chinois salad that will make a great lunch the next day.
  • Gochujang is a spicy Korean condiment. This dark red paste is usually made from red chili, glutinous rice, fermented soybeans, salt and sometimes a sweetener such as sugar. It is traditionally used in various dishes such as bibimbap, tteokbokki, or also in salads, stews, soups and marinated dishes.
  • Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
110
% Daily Value
Total Fat
13g
19%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
100mg
34%
Sodium
670mg
28%
Potassium
610mg
17%
Total Carbohydrate
36g
12%
Dietary Fiber
4g
18%
Sugars
17g
Protein
40g
% Daily Value*:
Vitamin A
240%
240%
Vitamin C
35%
35%
Calcium
15%
15%
Iron
35%
35%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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