Korean-style Chicken Bites

with Sesame Slaw and Sushi Rice
Enjoy this delicious Korean supper with crispy chicken and sticky sushi rice!
466 Reviews
Cals 973 · Prot 59 · Carbs 118 · Fat 31
Chef's choice
Family-Friendly
Try Hello Chef Now
40 min
Korean-style Chicken Bites with Sesame Slaw and Sushi Rice
Enjoy this delicious Korean supper with crispy chicken and sticky sushi rice!
466 Reviews
Cals 973 · Prot 59 · Carbs 118 · Fat 31
Chef's choice
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Rice
Sushi rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Rice vinegar
15 ML
Fried chicken
Chicken breast
400 Grams
Plain flour 10*11*
10 Grams
Corn starch
20 Grams
Vegetable oil
1 Tbsp
Garlic cloves
2 Piece
Gochujang 9*
15 Grams
Soy sauce 9*
20 ML
Ketchup
10 Grams
Honey
15 Grams
Sesame slaw
Carrot
2 Piece
Cucumber
1 Piece
Spring onion
40 Grams
Sweet soy sauce
15 ML
Tahini 3*
20 Grams
Mayonnaise 5*9*13*
33 Grams
Lime
1 Piece
Sesame oil 3*
15 ML
Black sesame seeds 3*
10 Grams

Allergens

*10 Wheat, *11 Gluten, *9 Soya, *3 Sesame Seeds, *5 Eggs, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Cook rice

1 Cook rice

Rinse the sushi rice in cold water. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 15 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and let cool slightly. Once cooled, fold in the rice vinegar.
Tip! Soaking the sushi rice helps it to cook evenly. You can soak it for up to 30 min! Rinse it once more before adding the measured water and cooking it.
Prep chicken

2 Prep chicken

Meanwhile, chop the chicken into bite-sized pieces and place it in a bowl. Add the flour and corn starch and toss until coated.
Fry

3 Fry

Heat a large pan over a medium-high heat with a drizzle of oil. Add the coated chicken and cook for 5-6 min on each side until crispy and cooked through. Transfer to a plate. Wipe the pan clean and save it for step 5.
Make salad

4 Make salad

Meanwhile, peel the carrot. Continue peeling until you are left with a pile of carrot ribbons. Slice them into thin sticks. Chop the cucumber into thin batons. Finely slice the spring onion. Combine the sweet soy sauce, tahini, mayonnaise, lime juice and sesame oil in a large bowl.
Toss chicken

5 Toss chicken

Peel and mice the garlic. Return the pan to a medium heat. Add the garlic, Gochujang (spicy!), soy sauce, ketchup, honey and a splash of water. Cook for 2 min. Return the chicken to the sauce and turn until coated and warmed through.
Serve

6 Serve

Tumble the cucumber and carrot in the sesame dressing. Serve the Korean fried chicken with the sticky rice and slaw to the side. Garnish with the sesame seeds and the spring onions.
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