Serves 4
Directions
- 1Slice your chicken breast into cubes.
- 2Add garlic powder, black pepper, paprika, salt, and cornflour to the chicken.
- 3Mix well until everything is well coated.
- 4Cook the chicken on medium heat for 8 minutes until golden and crispy.
- 5Set the cooked chicken aside.
- 6In the same pan, add light soy sauce mixed with water, honey, and gochujang paste.
- 7Stir until the sauce thickens.
- 8Add the crispy chicken to the sauce and mix well.
- 9For the pickled cucumbers, thinly slice the cucumber.
- 10Add light soy sauce, rice vinegar, optional chili flakes, garlic, and sesame seeds to the sliced cucumber.
- 11Mix the cucumber ingredients well.
- 12Serve the Korean fried chicken and pickled cucumbers with hot rice.
Ingredients
- 700 g Cubed Chicken Breast
- 2 tsp Garlic Powder
- 1.5 tsp Black Pepper
- 2 tsp Paprika
- 1 tsp Salt
- 30 g Cornflour
- 50 ml Light Soy sauce
- 50 ml Water
- 25 g Honey
- 40 g Gochujang Paste
- Thinly sliced Cucumber
- 20 ml Light Soy Sauce
- 10 ml Rice Vinegar
- Chilli Flakes
- 1 tsp Garlic
- 1 tsp Sesame Seeds
Equipment
Cutting boardKnifeMixing bowlSpatulaPan
Tips
- When coating the chicken with cornflour, make sure it’s well coated. You can skip cornflour if you don’t have it.
- When making the glaze, add ingredients on low heat and stir until it starts to bubble lightly, then reduce for 3-4 minutes until it thickens.
- You can store the cucumbers separately and warm up the meal prep without them. They are better served cold.
- Gochujang can be substituted for tomato paste mixed with sriracha.
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