For The Chicken

Chicken breast, cut into bite-size pieces

2 eggs

Cornflakes, crushed

1 tbsp paprika

1 tbsp chili powder

1 tbsp garlic powder

1 tbsp ground ginger

For The Gochujang Sauce

1½ tbsp gochujang

2 tbsp soy sauce

1 tsp rice wine vinegar

2 tsp non-alcoholic mirin

3 tbsp honey

For Garnish

Sesame seeds

Spring onion, sliced

Cut the chicken breast into bite-size pieces.

Toss the chicken with paprika, chili powder, garlic powder, and ground ginger until evenly coated.

Dip each piece in beaten egg, then coat thoroughly in crushed cornflakes. Keep the cornflakes slightly chunky for a craggier crust.

Air fry at 400°F for 16 minutes, flipping halfway through, until the coating is crisp and the chicken is cooked through.

Combine the gochujang, soy sauce, rice wine vinegar, non-alcoholic mirin, and honey in a pan.

Bring the glaze to a gentle simmer and cook until it thickens slightly and turns glossy.

Add the cooked chicken to the glaze and toss until every piece is lacquered in sauce.

Top with sesame seeds and sliced spring onion. Serve immediately while the coating is still crisp beneath the glaze.