Korean Fried Chicken in Sticky Sauce
with rice and fresh cucumber-radish salad
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Jasmine rice
100 g
Chicken fillets
½ piece
[Persian] cucumber
½ bunch
Radish
½ sachet(s)
Korean-style spice mix
(Contains Wheat, Sesame, Soy)
½ sachet(s)
Sesame seeds
(Contains Sesame May be present Tree nuts, Peanuts)
½ piece
Onion
30 g
Tomato ketchup
¼ piece
Red chili pepper
5 g
Ginger paste
Not included in your delivery
25 g
Flour
1 tablespoon
Buttermilk
½ tablespoon
[Plant-based] butter
2 teaspoon
White wine vinegar
½ tablespoon
Honey [or plant-based alternative]
1 tablespoon
[Reduced salt] ketjap manis
½ tablespoon
[Reduced salt] soy sauce
1 tablespoon
[Plant-based] mayonnaise
1 tablespoon
Sunflower oil
Nutrition Values
Utensils
Cooking Steps
Cut the chicken into 1cm pieces and transfer to a large bowl. Add the buttermilk (see pantry for amount) and mix well to combine. Cover with aluminium foil and transfer to the fridge to marinate. Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
Tip: If you don't have buttermilk then use milk instead.
Deseed and finely chop the red chili pepper*. Dice the onion. In a tall container, mix with an immersion blender the ginger paste, ketjap, tomato ketchup, red chilli pepper, onion and 15 ml water per person. Season with salt and pepper to taste.
*Take care, this ingredient is spicy! Use as preferred.
Tip:This meal is high in calories. If you're watching your calorie intake, use just half of the quantities specified to make the sauce..
In a large bowl, combine the Korean-style spices with 30 ml water per person and the flour (see pantry for amounts). Season with salt and pepper to taste. Heat the sunflower oil in a frying pan over medium-high heat (see Tip). Check if the oil is hot enough by adding a drop of the batter. If it immediately starts bubbling, it's hot enough to fry the chicken.
Tip: if you have a fryer, this will make the chicken crispier. if the oil is splattering a lot, lower the heat and carefully cover the pan with the lid.
Prepare a plate with kitchen paper to transfer the fried chicken to. Coat the chicken with the batter and then carefully transfer to the pan (see Tip). Fry the chicken for 5 - 6 minutes until golden-brown, turning carefully halfway. Melt a knob of butter in another frying pan over medium-high heat and add the sauce. Lower the heat and mix well, then allow to reduce. The sauce is done when it sticks to the back of a spoon (see Tip). Finally, add the fried chicken and half of the sesame seeds. Stir well so as to coat it in the sauce.
Tip: allow to reduce further so as to make a thicker sauce if preferred, but take care that it doesn't burn.
Discard the radish leaves and then thinly slice the radishes. Cut the cucumber in slices. In a salad bowl make a dressing of the white wine vinegar, soy sauce, mayonnaise and honey. Add the cucumber and radish and mix everything together. Season to taste with salt and pepper.
Did you know.. radish leaves are not only edible, but they're also full of calcium, iron, vitamin A and vitamin C. This actually makes them healthier than the radishes themselves! Simply wash the leaves and mix them into your salad.
Serve the rice in bowls or deep plates. Top with the fried chicken in its sauce. Serve the salad alongside. Garnish with the rest of the sesame seeds.