Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Cook rice
Rinse the sushi rice in cold water. Add the rice, a pinch of salt and the measuredwater 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.
2 Prep chicken
Meanwhile, chop the chicken into bite-sized pieces and place it in a bowl. Add the flour and cornstarch and toss until coated.
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.
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 springonion. Combine the sweetsoysauce, tahini, mayonnaise, lime juice and sesameoil in a large bowl.
5 Toss chicken
Peel and mice the garlic. Return the pan to a medium heat. Add the garlic, Gochujang(spicy!), soysauce, ketchup, honey and a splash of water. Cook for 2 min. Return the chicken to the sauce and turn until coated and warmed through.
Tumble the cucumber and carrot in the sesame dressing. Serve the Korean friedchicken with the sticky rice and slaw to the side. Garnish with the sesameseeds and the springonions.