Korean Fried Chicken & Rice
Crispy golden chicken tossed in a sticky-sweet gochujang glaze, served over fluffy white rice for a satisfying 452-calorie meal packed with 40g of protein.
50 min · 4 servings
- Calories
- 456
- Protein
- 40g
- Carbs
- 58g
- Fat
- 6g
Ingredients
- Chicken breast — 600g, diced (raw weight)
- Salt — a dash
- Pepper — a dash
- Garlic powder — a dash
- Potato starch — 25g, for coating
- Olive oil — 1 tbsp
- Soy sauce — 90ml
- Gochujang — 2 tbsp (adjust to taste)
- Honey — 40g
- Garlic — 10g, minced
- Rice vinegar — 1 tsp
- Potato starch — 5g, mixed with 80ml water to make a slurry
- White rice — 130g cooked per serving
- White sesame seeds — for topping
- Black sesame seeds — for topping
- Red chilli — sliced, for topping
- Spring onion — sliced, for topping
Directions
- 1
Season the diced chicken breast with a good pinch of salt, pepper and garlic powder, then give it a thorough mix.
- 2
Tip the chicken into a large zip-lock bag or a lidded container. Add the potato starch, seal it up and shake well until every piece is evenly coated.
- 3
Heat a large pan over high heat with the olive oil. Once the oil is hot, add the chicken and cook for 8–10 minutes, turning occasionally, until golden brown all over. Set the chicken aside.
- 4
Turn the heat down to low. Add the soy sauce, gochujang, honey, minced garlic and rice vinegar to the pan and stir to combine.
- 5
Bring the heat up to medium. In a small bowl, whisk together the 5g of potato starch with about 80ml of water to make a slurry. Pour it slowly into the pan, stirring constantly, until the sauce thickens slightly.
- 6
Return the chicken to the pan and toss everything together on low heat until the pieces are well coated.
- 7
Divide into 4 portions, each served over 130g of cooked white rice. Top with white sesame seeds, black sesame seeds, sliced red chilli and spring onion.