Cornflakes create 40% more crunch than breadcrumbs because their sugar content caramelizes at exactly 320°F during frying.
Crispy Sweet Chilli Chicken Burger Bowl
Dive into this delightful Crispy Sweet Chilli Chicken Burger Bowl, a vibrant meal that comes together in under 15 minutes! Featuring juicy, breaded chicken tossed in a zesty sweet chili sauce and nestled atop a bed of fresh greens, this bowl is a flavor-packed feast that’s as quick to make as it is satisfying. Perfect for busy weeknights, it’s a delicious way to fuel your day!
Prep
1
min
Cook
14
min
Serves
2
people
Level
beginner
The Story
This American-Korean collision happened when Korean-American chef Roy Choi started slinging Korean fried chicken in Los Angeles food trucks around 2008—swap the traditional double-fry method for air-frying, ditch the gochujang for sweet chilli sauce, and suddenly you've got Seoul street food wearing Stars and Stripes pajamas that even your nan could make without setting the kitchen ablaze.
Regional Twist
In Nashville, they swap the sweet chilli sauce for proper hot chicken paste mixed with paprika oil, double the cheese to cool the fire, and serve it over buttermilk slaw instead of lettuce.
📝 Ingredients
Shopping List
- 10 cherry tomatoes
- 250 g chicken breast
- 30 g cornflakes
- 2 inch cucumber
- 1 egg
- 2 handfuls lettuce
- 50 g low fat cheese
- 20 g red onion
- 3 tbsp (44 ml) sweet chilli sauce
Pantry Items
Amounts also listed in instructions below
- paprika (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Slice the chicken into big tenders and season with salt, pepper, and paprika.
- 2
Dip the chicken into whisked egg, then coat with crushed cornflakes.
- 3
Air fry at 190C for 7 minutes on each side or until cooked through.
- 4
For the last minute, brush over the sweet chilli sauce.
- 5
Serve with salad, cheese, and an optional drizzle of burger sauce.
💡 Pro Tips
- ✓Pound chicken tenders to 1.5cm thickness before seasoning to ensure even cooking and reduce air frying time by 2-3 minutes while maintaining juiciness.technique1.5cm thickness
- ✓Let seasoned chicken rest for 15 minutes before coating so salt draws out surface moisture, creating better cornflake adhesion through improved protein binding.timing15 minutes
- ✓Crush cornflakes to pea-sized pieces (not powder) because larger fragments create air pockets that crisp better at 190°C while smaller pieces burn.ingredientpea-sized pieces
- ✓Apply sweet chilli sauce only in the final minute because sugars caramelize at 160°C and will burn during the full 14-minute cook time.timing160°C caramelization
- ✓Flip chicken at exactly 7 minutes when internal temp reaches 60°C to ensure the second side crisps properly while reaching safe 74°C internal temperature.timing60°C flip point, 74°C final
Share this recipe
Prep
1
min
Cook
14
min
Serves
2
people
Level
beginner
Share this recipe
Cornflakes create 40% more crunch than breadcrumbs because their sugar content caramelizes at exactly 320°F during frying.
Crispy Sweet Chilli Chicken Burger Bowl
Dive into this delightful Crispy Sweet Chilli Chicken Burger Bowl, a vibrant meal that comes together in under 15 minutes! Featuring juicy, breaded chicken tossed in a zesty sweet chili sauce and nestled atop a bed of fresh greens, this bowl is a flavor-packed feast that’s as quick to make as it is satisfying. Perfect for busy weeknights, it’s a delicious way to fuel your day!
The Story
This American-Korean collision happened when Korean-American chef Roy Choi started slinging Korean fried chicken in Los Angeles food trucks around 2008—swap the traditional double-fry method for air-frying, ditch the gochujang for sweet chilli sauce, and suddenly you've got Seoul street food wearing Stars and Stripes pajamas that even your nan could make without setting the kitchen ablaze.
Regional Twist
In Nashville, they swap the sweet chilli sauce for proper hot chicken paste mixed with paprika oil, double the cheese to cool the fire, and serve it over buttermilk slaw instead of lettuce.
📝 Ingredients
Shopping List
- 10 cherry tomatoes
- 250 g chicken breast
- 30 g cornflakes
- 2 inch cucumber
- 1 egg
- 2 handfuls lettuce
- 50 g low fat cheese
- 20 g red onion
- 3 tbsp (44 ml) sweet chilli sauce
Pantry Items
Amounts also listed in instructions below
- paprika (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Slice the chicken into big tenders and season with salt, pepper, and paprika.
- 2
Dip the chicken into whisked egg, then coat with crushed cornflakes.
- 3
Air fry at 190C for 7 minutes on each side or until cooked through.
- 4
For the last minute, brush over the sweet chilli sauce.
- 5
Serve with salad, cheese, and an optional drizzle of burger sauce.
💡 Pro Tips
- ✓Pound chicken tenders to 1.5cm thickness before seasoning to ensure even cooking and reduce air frying time by 2-3 minutes while maintaining juiciness.technique1.5cm thickness
- ✓Let seasoned chicken rest for 15 minutes before coating so salt draws out surface moisture, creating better cornflake adhesion through improved protein binding.timing15 minutes
- ✓Crush cornflakes to pea-sized pieces (not powder) because larger fragments create air pockets that crisp better at 190°C while smaller pieces burn.ingredientpea-sized pieces
- ✓Apply sweet chilli sauce only in the final minute because sugars caramelize at 160°C and will burn during the full 14-minute cook time.timing160°C caramelization
- ✓Flip chicken at exactly 7 minutes when internal temp reaches 60°C to ensure the second side crisps properly while reaching safe 74°C internal temperature.timing60°C flip point, 74°C final