Korean Crispy Chicken

This spicy chicken will have you LUSTING for more!

Korean Crispy Chicken

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Yield: 5 bowls

Prep time: 30 MinCook time: 1 HourInactive time: 30 MinTotal time: 2 Hour

Ingredients

Chicken

• 2 lbs chicken breast
• 2 tsp garlic powder
• 2 tsp black pepper
• 2 tsp chili flakes
• 2 tsp cinnamon
• 2 tsp paprika
• 1 tsp salt
• 30g corn flour

Chicken Glaze

• 50ml soy sauce or tamari mixed with 50ml water
• 25g honey
• 40g gochujang paste

Quickled Cucumbers

• 1 English Cucumber
• 20 ml soy sauce or tamari
• 10 ml rice vinegar
• 1 tbsp chili flakes
• 2 tsp garlic powder
• 1 tbsp sesame seeds

Rice

• 2 cups white or jasmine rice
• 1 tsp salt
• 2 tsp olive or sesame oil

Instructions

Chicken and glaze

1. Cut the chicken into small, bite-sized, uniform cubes, and add to a large bowl
2. Add the garlic powder, black pepper, chili flakes, corn flour, paprika, and salt into the bowl with chicken and combine. Ensure the chicken is coated thoroughly
3. Place a large pan or wok on medium-high heat
4. Cook the chicken until golden brown and/or crispy on all sides. If increasing this recipe's serving sizes, cooking the the chicken in batches is recommended
5. Set chicken aside and prepare the glaze in the same pan, or a pan large enough to accommodate all the chicken. We recommend using the same pan in which the chicken was cooked, as that pan fond will add tons of flavor to the glaze
6. Add all glaze ingredients to the new pan, and stir to combine
7. Stir constantly while on low heat until the glaze begins to simmer
8. Allow to reduce for roughly 5 minutes, stirring occasionally. It should thicken significantly
9. Remove from heat and add glaze to your cooked chicken. Coat the chicken thoroughly with the glaze, and begin plating

Rice

1. Wash the rice to remove any starches (roughly 3 rinses)
2. Add salt and oil to your rice when adding it to your rice cooker. This will slightly flavor it, and prevent the rice from drying out while sitting in the fridge/prep bowls
3. Cook rice according to rice-cooker or package instructions
4. Fluff when complete, and plate

Quickles

1. Slice cucumber(s) into 1/4 inch slices into a medium bowl
2. In a separate container combine and mix soy sauce, rice vinegar, and dry seasonings
3. Add the soy sauce-vinegar mix to your cucumbers and combine to form the juice
4. If your container does not allow the cucumbers to completely submerge in the juice, turn the cucumbers every 5-10 minutes for an even pickling
5. Once pickles are sufficiently soft to your preferences (roughly 30 minutes total, strain the pickling juice from the cucumbers, and optionally store this sauce as a dressing for when you're ready to eat
6. Plate and enjoy

Notes

If you want cold pickles during your meal, you can store these separately from your prep containers to ensure they aren't reheated with the rice and chicken.

This will add some textural and temperature variety to your meal!

Nutrition Facts

Calories

450

Nutritional info was calculated based on some math we're not familiar with. The information listed here is probably not entirely accurate.