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Korean Fried Chicken
with rice and cucumber
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
75 gram
Jasmijnrijst
100 gram
Kipfilethaasjes
½ stuk(s)
[Mini-]komkommer
½ bosje(s)
Radijs
½ zakje(s)
Koreaanse kruidenmix
(Bevat Tarwe, Sesamzaad, Soja)
½ zakje(s)
Sesamzaad
(Bevat Sesamzaad Kan bevatten Noten, Pinda's)
½ stuk(s)
Ui
30 gram
Tomatenketchup
¼ stuk(s)
Rode peper
5 gram
Gemberpuree
Zelf toevoegen
25 gram
Bloem
1 el
Karnemelk
½ el
[Plantaardige] roomboter
2 tl
Wittewijnazijn
½ el
Honing [of plantaardig alternatief]
1 el
[Zoutarme] ketjap manis
½ el
[Zoutarme] sojasaus
1 el
[Plantaardige] mayonaise
1 el
Zonnebloemolie
Voedingswaarden
Benodigdheden
Instructies
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.
