Korean-style Chicken Bites

with Sesame Slaw and Sushi Rice
Enjoy this delicious Korean supper with crispy chicken and sticky sushi rice!
Cals 879 · Prot 57 · Carbs 97 · Fat 34
Chef's choice
Family-Friendly
Try Hello Chef Now
40 min
photo
Enjoy this delicious Korean supper with crispy chicken and sticky sushi rice!
Cals 879 · Prot 57 · Carbs 97 · Fat 34
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 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

Tips for fussy eaters

Serve the dressing and vegetables separately.

Pro tip

Soak the rice for 30 minutes before cooking!

Before you start

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

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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Middle Eastern Lamb and Chickpea Salad
with Moutabal
Homemade Beef and Carrot Burgers
with Sweet Potato Fries
Steak with Caper Cream Sauce
and Greens
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy