Fusing America & Asia, our Korean-style fried chicken is bang on trend! Serve with a punchy red pepper sauce, garlicky pak choi and rice.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||0.8 g||3.7 g|
|Protein||8.9 g||40.6 g|
|Salt||0.25 g||1.16 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Cut the red pepper[s] in half (scrape the seeds and pith out with a teaspoon), then into rough pieces, chopping as finely as you can
Heat a large, wide-based pan (preferably non-stick, with a matching lid) with a drizzle of vegetable oil over a medium high heat
Once hot, add the chopped red pepper with a pinch of salt and a tiny splash of water and cook, covered, for 8-10 min or until it's softened
While the red pepper softens, cut the chicken thighs into thick strips
Add the cornflour to a large bowl with a generous pinch of salt and give it a good mix
Add the chicken strips and toss them to coat them evenly in the cornflour, then set aside – this is your floured chicken
Add the basmati rice and 250ml [500ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
Heat a large, wide-based pan (preferably non-stick) with 4 tbsp [8 tbsp] vegetable oil over a high heat
Once hot, add the floured chicken and cook for 4 min on each side, or until it's nice and browned
Tip: Try not to turn the chicken until it's golden!
Once golden, transfer the chicken to a baking tray and put the tray in the oven until serving (approx. 10 min) – this is your crispy chicken
Combine the chilli jam, tomato ketchup, rice vinegar, toasted sesame oil and soy sauce with 50ml [70ml] water and stir it all together
Add the mixture to the softened red pepper and bring to the boil
Once boiling, remove the sauce from the heat – this is your Korean style sauce
Tip: If you have a food processor, blitz the sauce until smooth for a more authentic look and feel!
Shred the pak choi finely
Peel and finely chop (or grate) the garlic
Wipe the pan that you cooked your chicken in clean and return it to a high heat, then, once hot, add the shredded pak choi and garlic with a pinch of salt
Cover and cook for 4 min or until it's wilted – this is your garlic pak choi
Serve the garlic pak choi with the cooked basmati rice, crispy chicken and Korean style sauce
Garnish with the black and white sesame seeds