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Korean fried chicken

Name: Korean fried chicken
Cook time: 20 min
Yield: 4
Cuisine: Seoul, Korea

with an edamame, carrot & cabbage 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: 2861kj (683Kcal)
Protein: 45g
Carbohydrate: 97g
Fat: 8g
Contains: Gluten, Soy, Sesame

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE CARROT AND EDAMAME SALAD:

Peel and trim the ends off the carrot. Make ribbons by pulling a peeler the full length along the carrot, rotating after each peel and place into a serving bowl. Roughly chop the coriander leaves and stalk then place the coriander into the serving bowl with the edamame and sliced cabbage. 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 breast into 6 even pieces and 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 3-4 mins each side or until 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.
TO SERVE:

Divide the rice between bowls. Top with Korean fried chicken and drizzle any leftover pan juices then sprinkle with sesame seeds. Serve the carrot and cabbage salad on the side.