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korean spiced chicken







total time






method ingredients


  1. 400g chicken thighs deboned, skinned and excess fat cut off, in medium-sized strip
  2. 100g Glenisk natural 0% fat strained protein yogurt
  3. Juice of ½ lemon
  4. 2 garlic cloves minced
  5. 1 tbsp Korean chilli powder
  6. ¼ tsp salt

Asian slaw

  1. 100g red cabbage shredded
  2. 50g carrot grated
  3. 1 tbsp rice wine vinegar
  4. ½ tsp honey
  5. 100g Glenisk natural 0% fat strained protein yogurt
  6. Sesame seeds
  7. Salt and pepper to taste
  8. Garnish (optional) coriander

Chicken crumb coating

  1. 100g flour
  2. ½ tsp salt
  3. 1 tsp Korean chilli powder
  4. Spray Oil for cooking the chicken.

Sriracha yogurt dressing

  1. 100g Glenisk natural 0% fat strained protein yogurt
  2. 1 tbsp sriracha chilli sauce
  3. Squeeze fresh lime juice.
  • To make the marinade add the Glenisk natural 0% fat strained protein yogurt, lemon juice, garlic, chilli powder, salt and mix in a bowl. Add in the chicken strips and coat them well with the marinade ingredients. Cover and place in a refrigerator overnight. 
  • To make the Asian slaw add Glenisk natural 0% fat strained protein yogurt, honey and rice wine vinegar to a small bowl and mix. Add the cabbage, carrot, yogurt mix to a bowl, mix well, set aside in a refrigerator until ready to serve. When ready to serve, top with sesame seeds and garnish with coriander.
  • To make the Sriracha yogurt dressing combine the Glenisk natural 0% fat strained protein yogurt, sriracha chili sauce and lime juice in a bowl, mix well, cover and store in the refrigerator until ready to use.
  • To make the chicken crumb coating combine the flour, salt and chilli powder to a large bowl and mix very well.
  • Preheat your air fryer to 200 celsius. Dip the marinated chicken strips in the flour mix and shake off any excess mix, spray each piece with spray oil and place in the air fryer. Cook in batches depending on the size of your air fryer for 4- 5 minutes until the coating is crispy. Do check the chicken by cutting open some of the pieces to make sure they are completely cooked. Keep the chicken warm in an oven (65C) in between batches.
  • Arrange the chicken on a serving dish, sprinkle some chilli flakes over the top and serve with the Sriracha yogurt dressing, asian slaw, noodles and or vegetables, salad and pickles.
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