Crispy fried chicken with gochujang sauce and slaw is a tantalising dish that delivers a crispy, golden crunch with every bite. The chicken is perfectly seasoned and coated in a unique breadcrumb mixture, while the gochujang sauce adds a rich, spicy kick. Paired with refreshing slaw, this dish offers a perfect balance of heat, texture, and freshness.
less than 30 mins
10 to 30 mins
Serves 4
Dairy-free, Nut-free, Pregnancy-friendly
By Saliha Mahmood-AhmedFrom Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.
This recipe has a Nutri-Score B, indicating that it is a well-balanced meal with a good mix of protein, healthy fats, and vegetables. The crispy chicken provides lean protein, while the gochujang sauce introduces a delightful level of heat, complemented by the fresh slaw for added crunch and nutrients.
Ingredients
- chicken breasts 4 x 150g/5½oz, no thicker than 1cm/½in
- free-range eggs 2
- cornflour 2 heaped tbsp
- dried breadcrumbs 200g/7oz
- sesame seeds 2 heaped tbsp (black, white, or a combination)
- chia seeds 2 tbsp
- linseeds (flaxseeds) 2 tbsp
- vegetable oil 6 tbsp
- salt to taste
- gochujang (Korean chilli paste) 4 tbsp
- runny honey 2 tsp
- shop-bought crunchy coleslaw mix 275g/9¾oz (discard any dressing)
- lime 1, juice only
- sesame oil 2 tsp
Method
Prepare the Chicken
- Season the chicken: Start by placing the chicken breasts in a large bowl. Season generously with salt, ensuring the chicken is evenly coated. This seasoning enhances the flavour of the chicken, making it the perfect base for the crispy coating.
- Coat with egg and cornflour: Crack the two free-range eggs into the same bowl with the chicken. Add the cornflour and give the mixture a thorough stir. This will create a sticky egg paste that will help the breadcrumbs adhere to the chicken, ensuring a crispy coating when fried.
- Prepare the breadcrumb mixture: On a separate tray, combine the dried breadcrumbs, sesame seeds, chia seeds, and linseeds. Mix everything together well to create an even coating. These seeds not only add texture but also provide an extra nutritional boost.
- Coat the chicken: Carefully drop each piece of chicken into the breadcrumb mixture, turning it to coat thoroughly. The seeds and breadcrumbs should adhere evenly to all sides of the chicken, creating a crunchy outer layer for frying.
- Fry the chicken: Heat 6 tablespoons of vegetable oil in a large non-stick frying pan over medium heat. Once the oil is hot, carefully add the coated chicken breasts to the pan. Fry each side for about 4 minutes, or until they are golden brown and crispy. Ensure the chicken is cooked through, with no pink inside. Use a meat thermometer if necessary – the internal temperature should be at least 75°C/165°F.
Make the Gochujang Sauce
- Combine the sauce ingredients: While the chicken is frying, place the gochujang, runny honey, and 175ml/6fl oz of water into a small saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer for 1–2 minutes. This will thicken the sauce into a sticky consistency that will cling to the chicken perfectly.
Prepare the Slaw
- Mix the slaw: In a large bowl, combine the crunchy coleslaw mix with lime juice and sesame oil. Season with salt to taste. Use your hands to scrunch the vegetables, ensuring the flavours are well incorporated. This process helps to soften the cabbage and infuse it with the sesame oil and lime.
Serve
- Plate the dish: Serve the crispy fried chicken on a plate alongside the fresh slaw. Drizzle the gochujang sauce over the chicken or serve it on the side for dipping. Enjoy the contrast of the hot, crispy chicken with the cool, tangy slaw!
Suggested Wine Pairing
Majestic:
Vina Real Rioja Blanco
This refreshing white wine offers citrus and green apple flavours that balance the richness of the fried chicken. The slight acidity complements the heat from the gochujang sauce, creating a harmonious pairing.
Tesco:
Tesco Finest English Sparkling Wine
With its crisp bubbles and lively acidity, this English sparkling wine provides the perfect contrast to the crunchy chicken and rich gochujang sauce. The bubbles help cleanse the palate between bites.
Sainsbury’s:
Sainsbury’s Taste the Difference Picpoul de Pinet
This light and zesty white wine with flavours of lemon and melon works wonderfully with the crispy chicken and tangy slaw. Its bright acidity helps to balance the spice from the gochujang sauce.
What can you serve with this
- Garlic bread: The crunch of garlic bread provides a perfect contrast to the crispy chicken, and its richness complements the heat of the gochujang sauce.
- Sweet potato fries: The slight sweetness of the fries pairs beautifully with the spice from the gochujang sauce and the crunch of the chicken.
- Steamed rice: A simple side of rice offers a mild base to balance the bold flavours of the fried chicken and spicy sauce.
Nutri-score Health Check
This recipe has received a Nutri-Score B, indicating that it is a well-balanced meal, rich in protein from the chicken and healthy fats from the sesame and chia seeds. The gochujang sauce adds flavour without excessive sugar, and the slaw provides a good dose of vitamins and fibre. While the dish is not low in fat due to the frying process, it remains a nutritious and satisfying choice for most diets. The Nutri-Score has been automatically calculated from the ingredients in the recipe and is only a guide.
Recipe FAQ
- Can I use a different type of chicken? Yes, you can substitute chicken breasts with thighs or even chicken tenders for a different texture.
- Can I make this dish spicier? If you prefer more heat, add extra gochujang to the sauce orsprinkle some chili flakes over the chicken before serving.
- Can I make the slaw ahead of time? Yes, you can prepare the slaw a few hours in advance. Just be sure to keep it in the fridge until ready to serve.
Storing FAQ
- Can I store leftovers? Yes, store any leftover fried chicken in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain the crispiness.
- Can I store the gochujang sauce? Yes, store any leftover sauce in a jar or container in the fridge for up to 1 week.
Reheating FAQ
- How do I reheat the fried chicken? Reheat the fried chicken in the oven at 180°C/350°F for about 10-15 minutes to maintain its crispiness.
- Can I reheat the gochujang sauce? Yes, gently reheat the sauce on the stove or in the microwave before serving.