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Korean fried chicken

Name: Korean fried chicken
Cook time: 20 min
Yield: 1
Cuisine: Seoul, Korea

with pickled carrot and cucumber salad

Ready in around 20 mins

RECIPE FACT:

Frying chicken in Korea is quite a recent cooking method, beginning in the late 1940`s. Traditionally, Korean’s steam chicken and usually comes in soups and broth.

Nutritional Info:

Energy: 2955kj (707Kcal)
Protein: 36g
Carbohydrate: 99g
Fat: 15g
Contains: Soy, Sesame

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE PICKLED CARROT & CUCUMBER SALAD:

Trim the ends off the cucumber and carrot, peel both and discard the peelings. Using quarter of the cucumber, make ribbons by pulling a peeler the full length along the cucumber rotating the after each peel and place into a serving bowl. Using half the carrot make ribbons. Slice the spring onions thinly 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 & pepper and toss to coat.
2. TO PREPARE THE KOREAN FRIED CHICKEN:

Remove the free-range chicken thigh from its packaging and pat dry with a paper towel. Cut the thigh into 4 even pieces and place into a bowl with the cornflour and toss to coat. Place a non-stick frying pan over a medium-high heat with 2 tbsps of oil. Once hot, add the chicken and cook for 3-4 min each side or until cooked through. 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.
TO SERVE:

Place the rice into a bowl. Top with Korean fried chicken then sprinkle with sesame seeds. Serve the carrot & cucumber salad on the side.