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Spicy Korean-Style Chicken & Crispy Rice

Spicy Korean-Style Chicken & Crispy Rice

Rating
4.5rating out of 5

(5377 reviews from our customers)

Prep Time

20 min

Cuisine

Asian

For perfect crispy rice every time, keep an eagle eye on your pot while you make this Korean-inspired “dak galbi”. It's a red-hot stir-fry with juicy chicken thighs, vegetables and that delicious rice.

Prep Time

20 min

Cuisine

Asian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-pepper
1 red pepper
garlic-clove
1 garlic clove
fresh-ginger
15g fresh root ginger
Spring-onion
1 spring onion
British Chicken thigh fillets x4 2
320g British chicken thighs
Spring-greens
150g spring greens
chilli flakes 3.18
1/2 tsp dried chilli flakes
Carrot
1 carrot
basmati-rice
130g basmati rice
Sriracha hot chilli sauce
2 sriracha hot chilli sauce sachets (16ml)
Sesame-oil
1 toasted sesame oil sachet (15ml) †
Soy-sauce-sachet
1 soy sauce sachet (15ml) †
rice-vinegar
1 rice vinegar sachet (15ml)
Cornflour
3g cornflour
You Will Need
Food processor, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red pepper
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 spring onion
  • 320g British chicken thighs
  • 150g spring greens
  • 1/2 tsp dried chilli flakes
  • 1 carrot
  • 130g basmati rice
  • 1 sriracha hot chilli sauce sachet (8ml)
  • 1 toasted sesame oil sachet (15ml)<span class="strong">†</span>
  • 1 soy sauce sachet (15ml)<span class="strong">†</span>
  • 1 rice vinegar sachet (15ml)
  • 3g cornflour
Typical Values per 100g per serving
Energy 571 kJ
136 kcal
2629 kJ
628 kcal
Fat
of which saturates
4.8 g
1 g
22.2 g
4.8 g
Carbohydrate
of which sugars
14.2 g
2.1 g
65.2 g
9.5 g
Fibre 0.4 g 1.9 g
Protein 8.9 g 41.2 g
Salt 0.42 g 1.92 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red pepper
red pepper
1 garlic clove
garlic
15g fresh root ginger
ginger
1 spring onion
spring onion
320g British chicken thighs
chicken thigh meat (100%)
150g spring greens
spring greens(100%)
1/2 tsp dried chilli flakes
dried chilli flakes
1 carrot
carrot
130g basmati rice
basmati rice
1 sriracha hot chilli sauce sachet (8ml)
chilli, sugar, garlic, salt, water, acidity regulator: acetic acid, citric acid, flavour enhancer: monosodium glutamate, stabilizer: xanthan gum, preservative: potassium sorbate. May contain peanut
1 toasted sesame oil sachet (15ml)
sesame seed (100%)
1 soy sauce sachet (15ml)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
1 rice vinegar sachet (15ml)
rice vinegar, salt
3g cornflour
maize starch (100%)
Allergens
  • Allergens highlighted by † (sesame, gluten, soya)

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.

Cooking Instructions
Instructions for 2 people (double for 4)
1 2373 - Spicy Korean-Style Chicken & Crispy Rice

Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the diced pepper and cook for 6-7 min or until softened

Meanwhile, add a drizzle of vegetable oil to a separate large, wide-based pan (preferably non-stick with a matching lid)

2 2373 - Spicy Korean-Style Chicken & Crispy Rice

Add the basmati rice and 300ml [600ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered for 12-15 min or until all the water has been absorbed

Remove the lid and cook over a high heat for 3-4 min further until the rice is starting to crisp on the bottom of the pan – this is your crispy rice

3 2373 - Spicy Korean-Style Chicken & Crispy Rice

While the rice is cooking, top, tail, and grate (no need to peel!) the carrot[s]

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

4 2373 - Spicy Korean-Style Chicken & Crispy Rice

Once the pepper has softened, add the chopped garlic and ginger to the pan and cook for 1 min

Transfer the softened pepper, ginger and garlic (reserve the pan) to a food processor with the chilli flakes, sriracha (can't handle the heat? Go easy!), sesame oil, soy sauce, rice vinegar, 100ml [150ml] boiled water and 1 tsp [2 tsp] sugar

Blitz until smooth – this is your Korean sauce

5 2373 - Spicy Korean-Style Chicken & Crispy Rice

Cut the chicken thighs into rough bite-sized pieces

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add the chicken thigh pieces with a pinch of salt and cook for 2-3 min or until browned all over

Add the grated carrot and sliced spring greens and cook for a further 4-5 min or until tender

6 2373 - Spicy Korean-Style Chicken & Crispy Rice

Add the cornflour to the pan and give it a good mix up

Add the Korean sauce and cook for 5-6 min or until the sauce has thickened and the chicken is cooked through (no pink meat!) – this is your spicy Korean-style chicken

7 2373 - Spicy Korean-Style Chicken & Crispy Rice

Meanwhile, trim, then slice the spring onion[s]

8

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Serve the spicy Korean-style chicken with the crispy rice to the side

Garnish with the sliced spring onion

Enjoy!

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