Korean style buldak chicken

Name: Korean style buldak chicken
Cook time: 20 min
Yield: 1
Cuisine: East Asia

with green vegetable rice and sesame drizzle

Ready in around 20 mins

RECIPE FACT:

Buldak or ‘fire chicken’ is spicy Korean bar food at its best! We’ve created a delicious, mild version that’s tempered with a creamy sesame drizzle.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND THE CHICKEN:
Top and tail the green beans and cut in half. Slice the root end off the bok choy and discard then cut the stalks and leaves into 1 cm slices. Remove the free-range chicken thigh from its packaging and pat dry with a paper towel. Slice each thigh into 5 even pieces.
2. TO COOK THE VEGETABLES:
Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the green beans then season with salt and cook for 3-4 mins, stirring occasionally to create a char. Add the edamame and bok choy and cook for a further 2-3 mins. Open the bag of steamed brown rice, squeezing gently on the bag to break up any large clumps and add to the pan then cook for 1-2 mins. Pour in the rice seasoning and cook for 30-60 secs. Remove from the pan and cover to keep warm.
3. TO COOK THE BULDAK CHICKEN:
Wipe out the pan, re-spray with oil and place over a medium heat. Once hot, add the chicken and cook for 4-5 mins on each side until cooked through. Add the buldak sauce, stir to coat the chicken and cook for 30-60 secs - adjusting the heat as necessary so the sauce does not burn.
TO SERVE:
Spoon the green vegetable rice onto a plate and top with buldak chicken. Dollop with sesame drizzle and sprinkle with toasted sesame seeds.