Crumpet with Cornflake Fried Chicken, Chilli Maple, and Condensed Milk Drizzle
Serves 1
Serves 1
Ingredients
For Assembly:
1 Golden Crumpet, toasted
Extra crushed cornflakes (optional)
Spring onion or coriander, chopped (optional)
Cornflake-Crusted Chicken:
100 g chicken thigh, cut into bite-sized pieces
Salt and pepper, to taste
1 tbsp plain flour
1 egg, beaten
¼ cup crushed cornflakes (approx. 15 g)
Vegetable oil, for frying
Chilli Maple Glaze:
1 tbsp maple syrup
¼ tsp gochujang (or pinch of chilli flakes)
½ tsp soy sauce
¼ tsp rice vinegar
Milk Drizzle:
1 tbsp sweetened condensed milk
½ tbsp lime juice
Method
Prepare Chicken: Season chicken with salt and pepper. Coat in flour, then egg, and finally cornflakes. Fry in hot oil over medium-high heat until golden and cooked through (3–4 minutes per side). Drain on paper towel.
Make Glaze: Combine maple syrup, gochujang, soy sauce, and vinegar in a small pan. Heat on low, stirring, for 1–2 minutes until slightly thickened.
Make Milk Drizzle: Whisk condensed milk and lime juice until smooth.
Toast crumpet, then layer chicken pieces on top. Drizzle with chilli maple glaze and condensed milk. Garnish with cornflakes and herbs, if desired. Serve immediately.
