Korean-style Chicken Bites

with Sesame Slaw and Sushi Rice

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family-friendly
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Instructions

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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.

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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.

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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. 

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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, tahinimayonnaise, lime juice and sesame oil in a large bowl. 

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5 Toss chicken

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

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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

Tips for fussy eaters

Serve the dressing and vegetables separately.

Pro tip

Soak the rice for 30 minutes before cooking!

Enjoy this delicious Korean supper with crispy chicken and sticky sushi rice!

Cooking Time: 40 min

Cals 879 · Prot 57 · Carbs 97 · Fat 34

Dairy-Free

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 Grams
Corn starch 20 Grams
Vegetable oil 1 Tbsp
Garlic cloves 2 Piece
Gochujang 15 Grams
Soy sauce 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 20 Grams
Mayonnaise 33 Grams
Lime 1 Piece
Sesame oil 15 ML
Black sesame seeds 10 Grams

Enjoy this delicious Korean supper with crispy chicken and sticky sushi rice!

Cooking Time: 40 min

Cals 879 · Prot 57 · Carbs 97 · Fat 34

Dairy-Free

Instructions

photo

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.

photo

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.

photo

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. 

photo

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, tahinimayonnaise, lime juice and sesame oil in a large bowl. 

photo

5 Toss chicken

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

photo

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

Tips for fussy eaters

Serve the dressing and vegetables separately.

Pro tip

Soak the rice for 30 minutes before cooking!

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 Grams
Corn starch 20 Grams
Vegetable oil 1 Tbsp
Garlic cloves 2 Piece
Gochujang 15 Grams
Soy sauce 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 20 Grams
Mayonnaise 33 Grams
Lime 1 Piece
Sesame oil 15 ML
Black sesame seeds 10 Grams
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