Fried Chicken in Sticky Sesame-Soy Sauce
inspired by Korean dakgangjeong, over broccoli rice with rainbow slaw
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The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Rainbow slaw mix
1 piece
Garlic
¼ bunch
Scallions
65 g
White long grain rice
100 g
Broccoli rice
1 piece
Chicken thigh
10 milliliters
Soy sauce
(Contains: Soja, Tarwe)
½ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Noten, Pinda's)
⅓ sachet(s)
Korean-style spice mix
(Contains: Soja, Tarwe, Sesamzaad)
Not included in your delivery
1 tablespoon
Sugar
25 g
Flour
30 milliliters
Water
1 tablespoon
[Plant-based] butter
1.5 tablespoon
White wine vinegar
1 tablespoon
Honey [or plant-based alternative]
1 tablespoon
Water for the sauce
¼ piece
Low sodium chicken stock cube
1 tablespoon
Sunflower oil
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan for the rice and crumble in the stock cube (see pantry for amount).
- In a bowl, combine the white wine vinegar with half of the sugar. Season with a pinch of salt, then add the slaw mix and toss well to combine. Set aside until serving, stirring occasionally.
- Finely chop the scallions and separate the white part from the greens.
- Weigh the rice and transfer to the pot, along with the white part of the scallions.
- Boil the rice for 12 minutes, then add the broccoli rice and cook for 3 more minutes. Drain and set aside.
- Pat the chicken dry with kitchen paper and cut into 5cm chunks. Season with salt and pepper.
- In a large bowl, combine the Korean-style spices with the water and the flour (see pantry for amounts).
If you don't have an air fryer, go to step 4!
- Coat the chicken with the batter and then carefully transfer to the air fryer basket, placing it in a single layer.
- Air-fry the chicken for 10 - 15 minutes at 190°C, turning halfway (see Tip).
Tip: cooking time may vary according to your air fryer model.
You can now skip ahead to step 5!
- Heat the sunflower oil in a frying pan over medium-high heat.
- Check if the oil is hot enough by adding a drop of the batter. If it immediately starts bubbling, it's hot enough to fry the chicken.
- Coat the chicken with the batter and then carefully transfer to the pan.
- Fry the chicken for 5 - 6 minutes until golden-brown, turning carefully halfway.
- Crush or mince the garlic.
- Melt the butter in a frying pan over medium-high heat and fry the garlic for 1 minute.
- Add the soy sauce and the honey, along with the rest of the sugar and the water for the sauce (see pantry for amounts).
- Lower the heat and mix well, then allow to reduce. The sauce is done when it sticks to the back of a spoon.
- Transfer the chicken to the pan and mix well to coat it in the sauce (see Tip).
- Serve the rice in bowls or deep plates, topped with the fried chicken in its sauce.
- Serve the slaw alongside, then garnish with the scallion greens and the sesame seeds to finish.
Tip: allow to reduce further to make a thicker sauce if preferred, but take care that it doesn't burn.
