Crispy Air Fryer Gochujang Chicken Rice Bowls

Instructions

Air fryer:200°C / 392°F

1. 1

   Preheat the air fryer to 200°C/400°F for 3 minutes. If your basket is small, plan to cook the chicken in 2 batches so the pieces sit in a single layer.

2. 2

   Pat the chicken dry. In one shallow bowl, mix the cornflour, garlic powder, salt and pepper. Put the beaten egg in a second bowl and the panko in a third.

3. 3

   Coat each chicken piece in the seasoned cornflour, dip in egg, then press into panko. Place on a plate and drizzle or spray lightly with the neutral oil.

4. 4

   Arrange the chicken in the air-fryer basket in a single layer, leaving a little space between pieces. Air fry for 10–13 minutes, turning or shaking halfway, until crisp and cooked through. Check the thickest pieces reach 74°C/165°F internally.

5. 5

   While the chicken cooks, make the glaze. In a small pan over medium-low heat, stir together the gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger and water. Simmer for 1–2 minutes until glossy and spoonable, then remove from the heat.

6. 6

   Toss the fully cooked crispy chicken with the warm gochujang glaze just before serving. For a tackier finish, return the sauced chicken to the air fryer for 1 minute only after it has reached 74°C/165°F.

7. 7

   Divide the warm rice between bowls. Top with the gochujang chicken, cucumber, cabbage or carrot, spring onions and sesame seeds. Serve with lime wedges if you like.