Taste the flavours of Korea with this delicious crispy chicken coated in a delectable Korean sticky sauce and nutty sesame seeds. It is served on a bed of edamame & nori-dotted jasmine rice, alongside pickled cucumber & radish rounds. This Korean-inspired feast will fill your kitchen with incredible aromas and your mouth with wonderful flavours.
Korean Chicken Feast
Korean Chicken Feast
with jasmine rice & Kewpie mayo
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Chicken
- Cornflour
- Cucumber
- Edamame Beans
- Free-range Chicken Mini Fillets
- Jasmine Rice
- Kewpie Mayo
- Korean Sticky Sauce
- Nori Sheet
- Nori Sheets
- Pak Choi
- Radish
- Rice Wine Vinegar
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Egg/s
- Seasoning (salt & pepper)
RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREP
In a bowl, combine the vinegar and a sweetener (to taste). Toss through the Radish and the Cucumber. Set aside. Loosen the mayo with water in 5ml increments until drizzling consistency.
TOASTY
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat. When hot, toast the nori sheet until crispy, 1-2 minutes per side. Thinly slice and set aside.
CHICKY
Pat the Chicken dry with paper towel and cut into bite-sized chunks. Place 1 [2]|#7DA0D7 tsp of the Cornflour in a bowl. Mix in 1 [2]|#7DA0D7 egg/s and a pinch of salt. Place the remaining cornflour in a separate bowl and season. Coat the chicken pieces in the egg & cornflour mix first, and then in the dry cornflour. Place a pot over medium-high heat with 4-5cm of oil. When hot, deep fry the chicken until crispy and cooked through, 3-4 minutes. Remove and drain on paper towel.
PAK CHOI
Return the pan to medium-high heat with a drizzle of oil. Fry the pak choi until slightly wilted, 1-2 minutes. Season and remove from the pan.
SAUCE
Return the pan to medium heat. Add the Korean sticky sauce, a sweetener, and 50ml [100ml]|#7DA0D7 of water. Simmer until slightly reduced and sticky, 2-3 minutes. Remove from the heat and toss through the sesame seeds and the crispy Chicken. Cover and set aside.
LOADED RICE
Once the rice is done, toss through the edamame beans and ¾ of the nori. Drain the pickling liquid from the Cucumber and radish.
YUM
Plate up the loaded rice. Top with the Korean Chicken and all the pan juices and side with the pak choi and the pickled veg. Drizzle over the mayo and sprinkle with the remaining nori (to taste).
RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREP
In a bowl, combine the vinegar and a sweetener (to taste). Toss through the Radish and the Cucumber. Set aside. Loosen the mayo with water in 5ml increments until drizzling consistency.
TOASTY
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat. When hot, toast the nori sheet until crispy, 1-2 minutes per side. Thinly slice and set aside.
CHICKY
Pat the Chicken dry with paper towel and cut into bite-sized chunks. Place 1 [2]|#7DA0D7 tsp of the Cornflour in a bowl. Mix in 1 [2]|#7DA0D7 egg/s and a pinch of salt. Place the remaining cornflour in a separate bowl and season. Coat the chicken pieces in the egg & cornflour mix first, and then in the dry cornflour. Place a pot over medium-high heat with 4-5cm of oil. When hot, deep fry the chicken until crispy and cooked through, 3-4 minutes. Remove and drain on paper towel.
PAK CHOI
Return the pan to medium-high heat with a drizzle of oil. Fry the pak choi until slightly wilted, 1-2 minutes. Season and remove from the pan.
SAUCE
Return the pan to medium heat. Add the Korean sticky sauce, a sweetener, and 50ml [100ml]|#7DA0D7 of water. Simmer until slightly reduced and sticky, 2-3 minutes. Remove from the heat and toss through the sesame seeds and the crispy Chicken. Cover and set aside.
LOADED RICE
Once the rice is done, toss through the edamame beans and ¾ of the nori. Drain the pickling liquid from the Cucumber and radish.
YUM
Plate up the loaded rice. Top with the Korean Chicken and all the pan juices and side with the pak choi and the pickled veg. Drizzle over the mayo and sprinkle with the remaining nori (to taste).
RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREP
In a bowl, combine the vinegar and a sweetener (to taste). Toss through the Radish and the Cucumber. Set aside. Loosen the mayo with water in 5ml increments until drizzling consistency.
TOASTY
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat. When hot, toast the nori sheets until crispy, 1-2 minutes per side. Thinly slice and set aside.
CHICKY
Pat the Chicken dry with paper towel and cut into bite-sized chunks. Place 3 [4]|#7DA0D7 tsp of the Cornflour in a bowl. Mix in 3 [4]|#7DA0D7 eggs and a pinch of salt. Place the remaining cornflour in a separate bowl and season. Coat the chicken pieces in the egg & cornflour mix first, and then in the dry cornflour. Place a pot over medium-high heat with 4-5cm of oil. When hot, deep fry the chicken until crispy and cooked through, 3-4 minutes. Remove and drain on paper towel.
PAK CHOI
Return the pan to medium-high heat with a drizzle of oil. Fry the pak choi until slightly wilted, 1-2 minutes. Season and remove from the pan.
SAUCE
Return the pan to medium heat. Add the Korean sticky sauce, a sweetener, and 150ml [200ml]|#7DA0D7 of water. Simmer until slightly reduced and sticky, 3-4 minutes. Remove from the heat and toss through the sesame seeds and the crispy Chicken. Cover and set aside.
LOADED RICE
Once the rice is done, toss through the edamame beans and ¾ of the nori. Drain the pickling liquid from the Cucumber and radish.
YUM
Plate up the loaded rice. Top with the Korean Chicken and all the pan juices and side with the pak choi and the pickled veg. Drizzle over the mayo and sprinkle with the remaining nori (to taste).
RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREP
In a bowl, combine the vinegar and a sweetener (to taste). Toss through the Radish and the Cucumber. Set aside. Loosen the mayo with water in 5ml increments until drizzling consistency.
TOASTY
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat. When hot, toast the nori sheets until crispy, 1-2 minutes per side. Thinly slice and set aside.
CHICKY
Pat the Chicken dry with paper towel and cut into bite-sized chunks. Place 3 [4]|#7DA0D7 tsp of the Cornflour in a bowl. Mix in 3 [4]|#7DA0D7 eggs and a pinch of salt. Place the remaining cornflour in a separate bowl and season. Coat the chicken pieces in the egg & cornflour mix first, and then in the dry cornflour. Place a pot over medium-high heat with 4-5cm of oil. When hot, deep fry the chicken until crispy and cooked through, 3-4 minutes. Remove and drain on paper towel.
PAK CHOI
Return the pan to medium-high heat with a drizzle of oil. Fry the pak choi until slightly wilted, 1-2 minutes. Season and remove from the pan.
SAUCE
Return the pan to medium heat. Add the Korean sticky sauce, a sweetener, and 150ml [200ml]|#7DA0D7 of water. Simmer until slightly reduced and sticky, 3-4 minutes. Remove from the heat and toss through the sesame seeds and the crispy Chicken. Cover and set aside.
LOADED RICE
Once the rice is done, toss through the edamame beans and ¾ of the nori. Drain the pickling liquid from the Cucumber and radish.
YUM
Plate up the loaded rice. Top with the Korean Chicken and all the pan juices and side with the pak choi and the pickled veg. Drizzle over the mayo and sprinkle with the remaining nori (to taste).
Frequently Asked Questions
What is the preparation time for Korean Chicken Feast?
The preparation time for Korean Chicken Feast with jasmine rice & Kewpie mayo is between 20 and 40 minutes.
What is the total time required to make Korean Chicken Feast with jasmine rice & Kewpie mayo?
The total time required to make Korean Chicken Feast with jasmine rice & Kewpie mayo is between 40 and 55 minutes.
How many servings does Korean Chicken Feast provide?
4 servings
What are the main ingredients in Korean Chicken Feast?
Chicken, Cornflour, Cucumber, Edamame Beans, Free-range Chicken Mini Fillets, Jasmine Rice, Kewpie Mayo, Korean Sticky Sauce, Nori Sheet, Nori Sheets, Pak Choi, Radish, Rice Wine Vinegar, White Sesame Seeds
What is the nutritional information of Korean Chicken Feast?
Calories: 1075, Carbs: 135 grams, Fat: grams, Protein: 55.4 grams, Sugar: 21.9 grams, Salt: 1483 grams
How do I prepare Korean Chicken Feast?
PREP: In a bowl, combine the vinegar and a sweetener (to taste). Toss through the radish and the cucumber. Set aside. Loosen the mayo with water in 5ml increments until drizzling consistency. CHICKY: Pat the chicken dry with paper towel and cut into bite-sized chunks. Place 1 [2]|#7DA0D7 tsp of the cornflour in a bowl. Mix in 1 [2]|#7DA0D7 egg/s and a pinch of salt. Place the remaining cornflour in a separate bowl and season. Coat the chicken pieces in the egg & cornflour mix first, and then in the dry cornflour. Place a pot over medium-high heat with 4-5cm of oil. When hot, deep fry the chicken until crispy and cooked through, 3-4 minutes. Remove and drain on paper towel. RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. TOASTY: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat. When hot, toast the nori sheet until crispy, 1-2 minutes per side. Thinly slice and set aside. YUM: Plate up the loaded rice. Top with the Korean chicken and all the pan juices and side with the pak choi and the pickled veg. Drizzle over the mayo and sprinkle with the remaining nori (to taste). PAK CHOI: Return the pan to medium-high heat with a drizzle of oil. Fry the pak choi until slightly wilted, 1-2 minutes. Season and remove from the pan. SAUCE: Return the pan to medium heat. Add the Korean sticky sauce, a sweetener, and 50ml [100ml]|#7DA0D7 of water. Simmer until slightly reduced and sticky, 2-3 minutes. Remove from the heat and toss through the sesame seeds and the crispy chicken. Cover and set aside. LOADED RICE: Once the rice is done, toss through the edamame beans and ¾ of the nori. Drain the pickling liquid from the cucumber and radish.
What should be prepared from my kitchen to make Korean Chicken Feast?
Chicken, Cornflour, Cucumber, Edamame Beans, Free-range Chicken Mini Fillets, Jasmine Rice, Kewpie Mayo, Korean Sticky Sauce, Nori Sheet, Nori Sheets, Pak Choi, Radish, Rice Wine Vinegar, White Sesame Seeds
How many calories does Korean Chicken Feast have?
1075 calories
How much fat content does Korean Chicken Feast have?
grams
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