KOREAN FRIED CHICKEN

25 mins
Serves 5
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Directions

  1. 1Get 600g of raw diced chicken breast.
  2. 2Season the chicken with one tablespoon of soy sauce.
  3. 3Add one tablespoon of garlic powder.
  4. 4Add 30g of cornflour to make it crispy.
  5. 5Mix and coat the chicken well.
  6. 6Add 20g of olive oil to a pan.
  7. 7Cook the chicken for 10-15 minutes on high heat until golden brown and crunchy.
  8. 8Set the cooked chicken aside.
  9. 9Add 30g of light butter to the pan.
  10. 10Add a tablespoon of garlic.
  11. 11Add 40g of tomato paste.
  12. 12Add Sriracha sauce.
  13. 13Add 100ml of light soy sauce.
  14. 14Add 10g of honey.
  15. 15Add the cooked chicken to the sauce.
  16. 16Stir and let it simmer until thick and sticky.
  17. 17Add sesame seeds to finish it off.
  18. 18Boil 200g of uncooked rice.
  19. 19Add roughly 125g of cooked white rice to each container.

Ingredients

  • 600 g Raw chicken
  • 1 tablespoon Soy sauce
  • 1 tablespoon Garlic powder
  • 30 g Cornflour
  • 20 g Olive oil
  • 30 g Light butter
  • 1 tablespoon Garlic
  • 40 g Tomato paste
  • Sriracha sauce
  • 100 ml Light soy sauce
  • 10 g Honey
  • 200 g Uncooked rice
  • Sesame Seeds

Equipment

pantongscutting boardbowl

Tips

  • Add water to the sauce if you want more volume.
  • Fridge up to 3 days or freeze up to 3 months.