Korean fried chicken
Ready in around 20 mins
- Energy: 2789kj (667Kcal)
- Protein: 43g
- Carbohydrate: 97g
- Fat: 7g
- Contains: Soy, Sesame
1. TO PREPARE THE CARROT & CUCUMBER SALAD:
Trim the ends off the cucumber and carrot then peel both and discard the peelings. Make ribbons by pulling a peeler the full length along the cucumber and carrot, rotating after each peel and place into a serving bowl. Thinly slice the spring onion on the diagonal. Roughly chop the coriander leaves and stalk then place the coriander and spring onion into the serving bowl with the cucumber and carrot. Before serving pour over the Korean salad dressing, season with salt and pepper and toss to coat.
2. TO PREPARE THE CHICKEN:
Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each breasts into 4 even pieces, place into a bowl with the cornflour and toss to coat. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the chicken and cook for 2-3 mins each side or until the chicken is cooked through then pour in the Korean fried chicken sauce. Remove from the heat and toss to coat.
3. TO HEAT THE RICE:
Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot.
Divide the rice between bowls. Top with Korean fried chicken then sprinkle with sesame seeds. Serve the carrot and cucumber salad on the side.
- 1 pack of free-range chicken breasts
- 1 pack of steamed rice
- 1 pot of Korean salad dressing
- 1 pot of Korean fried chicken sauce
- 1 sachet of cornflour
- 1 sachet of sesame seeds
- 1 cucumber
- 2 carrots
- 2 spring onions
- 1 bag of coriander