Serves 5
Directions
- 1To your chicken thigh fillets, add the seasonings, Gochujang paste, and brown sugar.
- 2Mix well until fully coated.
- 3Set the marinated chicken on a tray.
- 4Oven bake at 200C for 25-30 minutes, or air fry at 180C for 15-20 minutes.
- 5For the creamy sauce, mix Greek yogurt, light mayo, Gochujang, rice vinegar, honey, lemon juice, and more seasonings in a blender.
- 6Blend until completely smooth and store in a bottle.
- 7Once your chicken is cooked, chop it into cubes.
- 8In a pan with cooking spray, add green onion whites and frozen mixed veg.
- 9Stir until soft.
- 10Add 3 beaten eggs and scramble until fluffy.
- 11Add day-old cooked rice, soy sauce, oyster sauce, and your cooked chicken.
- 12Mix everything together.
- 13Add a drizzle of sesame oil.
- 14Mix once more.
Ingredients
- 800 g chicken thigh fillets
- 2 tsp garlic powder
- 1 tsp white pepper
- 1 tsp ginger
- 2 tsp salt
- 75 g gochujang paste
- 20 g brown sugar
- 200 g 0% Greek yogurt
- light mayo
- 30 g gochujang
- 15 ml rice vinegar
- 2 tsp honey
- 0.5 lemon juice
- 0.5 tsp black pepper
- cooking spray
- green onion whites
- 150 g frozen mixed veg
- 3 beaten eggs
- 650 g cold white rice
- soy sauce
- 1 tbsp oyster sauce
- diced Korean chicken
- sesame oil
Equipment
ovenair fryerblenderbottlepan
Tips
- This recipe is perfect for meal prep.
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