What are the main ingredients in Spicy Korean Chicken Feast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Egg/s

What is the nutritional information of Spicy 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 Spicy Korean Chicken Feast?

CHICKY: Pat the chicken dry with paper towel and cut into bite-sized chunks. Place 2 tsp of the cornflour in a bowl. Mix in 2 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. RICE: Place the rinsed rice in a pot with 400ml 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. Toss through the radish rounds and the cucumber half-moons. 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. 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 loosened mayo and sprinkle with the remaining nori (to taste). PAK: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the rinsed pak choi until slightly wilted, 1-2 minutes. Season and remove from the pan. SAUCE: Return the pan to medium heat. When hot, add the Korean sticky sauce, a sweetener, and 100ml 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 sliced nori. Drain the pickling liquid from the cucumber & radish.

What should be prepared from my kitchen to make Spicy Korean Chicken Feast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Egg/s

Spicy Korean Chicken Feast

Name: Spicy Korean Chicken Feast
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel; Egg/s

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.

Spicy Korean Chicken Feast

with jasmine rice & Kewpie mayo

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Chicken
Cornflour
Cucumber
Edamame Beans
Free-range Chicken Breast
Free-range Chicken Breasts
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)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Egg/s

Serves 1

RICE
Place the rinsed rice in a pot with 200ml 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. Toss through the radish rounds and the cucumber half-moons. 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 tsp of the cornflour in a bowl. Mix in 1 egg 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
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the rinsed pak choi until slightly wilted, 1-2 minutes. Season and remove from the pan.
SAUCE
Return the pan to medium heat. When hot, add the Korean sticky sauce, a sweetener, and 50ml 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 sliced nori. Drain the pickling liquid from the cucumber & 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 loosened mayo and sprinkle with the remaining nori (to taste).

Jasmine Rice - 100ml
Rice Wine Vinegar - 30ml
Radish - 20g
Cucumber - 100g
Kewpie Mayo - 30ml
White Sesame Seeds - 10ml
Nori Sheet - 1
Free-range Chicken Breast - 1
Cornflour - 60ml
Pak Choi - 200g
Korean Sticky Sauce - 70ml
Edamame Beans - 50g

Download the Recipe

Serves 2

RICE
Place the rinsed rice in a pot with 400ml 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. Toss through the radish rounds and the cucumber half-moons. 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 2 tsp of the cornflour in a bowl. Mix in 2 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
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the rinsed pak choi until slightly wilted, 1-2 minutes. Season and remove from the pan.
SAUCE
Return the pan to medium heat. When hot, add the Korean sticky sauce, a sweetener, and 100ml 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 sliced nori. Drain the pickling liquid from the cucumber & 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 loosened mayo and sprinkle with the remaining nori (to taste).

Jasmine Rice - 200ml
Rice Wine Vinegar - 60ml
Radish - 40g
Cucumber - 200g
Kewpie Mayo - 60ml
White Sesame Seeds - 20ml
Nori Sheet - 1
Free-range Chicken Breasts - 2
Cornflour - 125ml
Pak Choi - 400g
Korean Sticky Sauce - 140ml
Edamame Beans - 100g

Download the Recipe

Serves 3

RICE
Place the rinsed rice in a pot with 600ml 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. Toss through the radish rounds and the cucumber half-moons. 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 tsp of the cornflour in a bowl. Mix in 3 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, 4-5 minutes. Remove and drain on paper towel.
PAK
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the rinsed pak choi until slightly wilted, 1-2 minutes. Season and remove from the pan.
SAUCE
Return the pan to medium heat. When hot, add the Korean sticky sauce, a sweetener, and 150ml 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 sliced nori. Drain the pickling liquid from the cucumber & 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 loosened mayo and sprinkle with the remaining nori (to taste).

Jasmine Rice - 300ml
Rice Wine Vinegar - 90ml
Radish - 60g
Cucumber - 300g
Kewpie Mayo - 90ml
White Sesame Seeds - 30ml
Nori Sheets - 2
Free-range Chicken Breasts - 3
Cornflour - 180ml
Pak Choi - 600g
Korean Sticky Sauce - 210ml
Edamame Beans - 150g

Download the Recipe

Serves 4

RICE
Place the rinsed rice in a pot with 800ml 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. Toss through the radish rounds and the cucumber half-moons. 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 4 tsp of the cornflour in a bowl. Mix in 4 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, 4-5 minutes. Remove and drain on paper towel.
PAK
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the rinsed pak choi until slightly wilted, 1-2 minutes. Season and remove from the pan.
SAUCE
Return the pan to medium heat. When hot, add the Korean sticky sauce, a sweetener, and 200ml 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 sliced nori. Drain the pickling liquid from the cucumber & 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 loosened mayo and sprinkle with the remaining nori (to taste).