Korean-style Chicken Bites

Name: Korean-style Chicken Bites with Sesame Slaw and Sushi Rice
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 150 Grams of Sushi rice; 1 Tsp of Salt; 300 ML of Water; 15 ML of Rice vinegar; 400 Grams of Chicken breast; 10 Grams of Plain flour; 20 Grams of Corn starch; 1 Tbsp of Vegetable oil; 15 Grams of Gochujang; 2 Piece of Garlic cloves; 20 ML of Soy sauce; 8 Grams of Ketchup; 15 Grams of Honey; 2 Piece of Carrot; 1 Piece of Cucumber; 40 Grams of Spring onion; 15 ML of Sweet soy sauce; 20 Grams of Tahini; 32 Grams of Mayonnaise; 1 Piece of Lime; 15 ML of Sesame oil; 10 Grams of Black sesame seeds

with Sesame Slaw and Sushi Rice

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

422 Reviews

Cals 965 · Prot 60 · Carbs 116 · Fat 31

Tips for Kids

Global Eats

40 min

Korean-style Chicken Bites with Sesame Slaw and Sushi Rice

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

422 Reviews

Cals 965 · Prot 60 · Carbs 116 · Fat 31

Tips for Kids

Global Eats

Ingredients

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

Gochujang 9*

15 Grams

Garlic cloves

2 Piece

Soy sauce 9*10*11*

20 ML

Ketchup

8 Grams

Honey

15 Grams

Sesame slaw

Carrot

2 Piece

Cucumber

1 Piece

Spring onion

40 Grams

Sweet soy sauce 9*10*11*14*

15 ML

Tahini 3*

20 Grams

Mayonnaise 5*9*13*

32 Grams

Lime

1 Piece

Sesame oil 3*9*

15 ML

Black sesame seeds 3*

10 Grams

Allergens

*10 Wheat, *11 Gluten, *9 Soya, *14 Sulphur Dioxide, *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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3855 / 965
Fats (g)	31.4
of which saturated (g)	3.3
Carbohydrates (g)	116
of which sugars (g)	23.8
Fibers (g)	8.6
Proteins (g)	59.8
Salt (g)	4.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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, lower the heat, cover, and cook for 15 min or until the water is absorbed and the rice is tender.
Once cooked, remove the pan from the heat and allow to cool slightly.
Once cooled, fold in the rice vinegar.

Tip! If cooking for kids, set aside a portion of the rice before adding the rice vinegar.

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.

3 Fry

Heat a large pan over 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.

Tip! To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready.

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 sticks.
Trim and finely slice the spring onion.
Combine the sweet soy sauce, tahini, mayonnaise, lime juice and sesame oil in a large bowl.
Tumble the cucumber and carrot in the sesame dressing.

Tip! If cooking for kids, reserve a portion of the cucumber and carrot keeping them plain. Reserve a portion of the sesame dressing.

5 Toss chicken

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

Tip! If cooking for kids, keep a portion of chicken plain.

6 Serve

Serve the Korean-style Chicken Bites with the Sticky Sushi Rice and Sesame Slaw to the side.
Garnish with the sesame seeds and spring onions.

Tip! If cooking for kids, plate the plain chicken, cucumber, carrot and rice separately. Serve the sesame seeds, spring onion and the reserved sesame dressing to the side.

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