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Korean fried chicken

Name: Korean fried chicken
Cook time: 20 min
Yield: 2
Cuisine: Seoul, Korea

pickled carrot & 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 2 people

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 half the cucumber, make ribbons by pulling a peeler the full length along the cucumber rotating after each peel and place into a serving bowl. Make ribbons with the carrot. Slice the spring onion 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 thighs from their packaging and pat dry with a paper towel. Cut each 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 mins 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:

Divide the rice between bowls. Top with Korean fried chicken then sprinkle with sesame seeds. Serve the carrot & cucumber salad on the side.