High Protein Korean Chicken Fried Rice

30 mins
Serves 5
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Directions

  1. 1To your chicken thigh fillets, add garlic powder, onion powder, white pepper, ginger, salt, gochujang paste, brown sugar, and mix well until fully coated.
  2. 2To your chicken thigh fillets, add garlic powder, onion powder, white pepper, ginger, salt, gochujang paste, brown sugar, and mix well until fully coated.
  3. 3To your chicken thigh fillets, add garlic powder, onion powder, white pepper, ginger, salt, gochujang paste, brown sugar, and mix well until fully coated.
  4. 4Set the chicken on a tray and oven bake at 200°C for 25-30 minutes or air fry at 180°C for 15-20 minutes, flipping halfway.
  5. 5Set the chicken on a tray and oven bake at 200°C for 25-30 minutes or air fry at 180°C for 15-20 minutes, flipping halfway.
  6. 6Set the chicken on a tray and oven bake at 200°C for 25-30 minutes or air fry at 180°C for 15-20 minutes, flipping halfway.
  7. 7For the creamy sauce, mix Greek yogurt, light mayo, gochujang, rice vinegar, honey, lemon juice, garlic powder, salt, and black pepper.
  8. 8For the creamy sauce, mix Greek yogurt, light mayo, gochujang, rice vinegar, honey, lemon juice, garlic powder, salt, and black pepper.
  9. 9For the creamy sauce, mix Greek yogurt, light mayo, gochujang, rice vinegar, honey, lemon juice, garlic powder, salt, and black pepper.
  10. 10Blend the sauce until completely smooth and store it in a bottle.
  11. 11Blend the sauce until completely smooth and store it in a bottle.
  12. 12Blend the sauce until completely smooth and store it in a bottle.
  13. 13Once your chicken is cooked, chop it into cubes.
  14. 14Once your chicken is cooked, chop it into cubes.
  15. 15Once your chicken is cooked, chop it into cubes.
  16. 16To a pan with cooking spray, add green onion whites and frozen mixed vegetables, and stir until soft.
  17. 17To a pan with cooking spray, add green onion whites and frozen mixed vegetables, and stir until soft.
  18. 18To a pan with cooking spray, add green onion whites and frozen mixed vegetables, and stir until soft.
  19. 19Add three beaten eggs to the pan and scramble until fluffy.
  20. 20Add three beaten eggs to the pan and scramble until fluffy.
  21. 21Add three beaten eggs to the pan and scramble until fluffy.
  22. 22Add day-old cooked rice, soy sauce, oyster sauce, and your cooked diced Korean chicken to the pan.
  23. 23Add day-old cooked rice, soy sauce, oyster sauce, and your cooked diced Korean chicken to the pan.
  24. 24Add day-old cooked rice, soy sauce, oyster sauce, and your cooked diced Korean chicken to the pan.
  25. 25Mix everything together.
  26. 26Mix everything together.
  27. 27Mix everything together.
  28. 28Add a drizzle of sesame oil and mix once more.
  29. 29Add a drizzle of sesame oil and mix once more.
  30. 30Add a drizzle of sesame oil and mix once more.
  31. 31Serve and drizzle with the creamy gochujang sauce.
  32. 32Serve and drizzle with the creamy gochujang sauce.
  33. 33Serve and drizzle with the creamy gochujang sauce.

Ingredients

  • 800 g boneless skinless chicken thighs
  • 800 g boneless skinless chicken thighs
  • 800 g boneless skinless chicken thighs
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 1 tsp white pepper
  • 1 tsp white pepper
  • 1 tsp white pepper
  • 1 tsp ginger
  • 1 tsp ginger
  • 1 tsp ginger
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 75 g gochujang paste
  • 75 g gochujang paste
  • 75 g gochujang paste
  • 20 g brown sugar
  • 20 g brown sugar
  • 20 g brown sugar
  • cooking oil spray
  • cooking oil spray
  • cooking oil spray
  • 650 g cooked cold white rice
  • 650 g cooked cold white rice
  • 650 g cooked cold white rice
  • 150 g frozen mixed veg
  • 150 g frozen mixed veg
  • 150 g frozen mixed veg
  • whites of green onions
  • whites of green onions
  • whites of green onions
  • 3 beaten eggs
  • 3 beaten eggs
  • 3 beaten eggs
  • 30 ml soy sauce
  • 30 ml soy sauce
  • 30 ml soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 2 tsp toasted sesame oil
  • 2 tsp toasted sesame oil
  • 2 tsp toasted sesame oil
  • green onion tips
  • green onion tips
  • green onion tips
  • 200 g 0% Greek yoghurt
  • 200 g 0% Greek yoghurt
  • 200 g 0% Greek yoghurt
  • 60 g light mayo
  • 60 g light mayo
  • 60 g light mayo
  • 30 g gochujang
  • 30 g gochujang
  • 30 g gochujang
  • 15 ml rice vinegar
  • 15 ml rice vinegar
  • 15 ml rice vinegar
  • 2 tsp honey
  • 2 tsp honey
  • 2 tsp honey
  • 0.5 half lemon juice
  • 0.5 half lemon juice
  • 0.5 half lemon juice
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper

Equipment

trayovenair fryerblenderbottlepan

Tips

  • Store for up to 5 days in the fridge.
  • To reheat, add the contents to a microwave safe bowl, add a teaspoon of water and microwave covered with a damp paper towel for 3-4 minutes until heated through, drizzle with the creamy gochujang sauce and enjoy!
High Protein Korean Chicken Fried Rice | Clip Recipe