Korean-Style Fried Chicken in 'Swicy' Sauce
over rice with sesame seeds & cucumber-radish salad
"Swicy" is the latest flavour trend combining both sweet and spicy elements - from hot honey to sweet salsas, tangy chips or spicy candies, this irresistible combination is gaining popularity in all kinds of dishes!
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
75 g
Jasmine rice
100 g
Chicken fillets
½ piece
Cucumber
½ bunch
Radish
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Sesamzaad, Soja)
½ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Noten, Pinda's)
½ piece
Onion
30 g
Tomato ketchup
¼ piece
Red chili pepper
5 g
Ginger paste
Not included in your delivery
25 g
Flour
1 tablespoon
Buttermilk
½ tablespoon
[Plant-based] butter
2 teaspoon
White wine vinegar
¼ tablespoon
Honey [or plant-based alternative]
1.5 tablespoon
[Reduced salt] ketjap manis
1 tablespoon
[Plant-based] mayonnaise
1 tablespoon
Sunflower oil
Nutrition Values
Utensils
Cooking Steps
Dice the chicken into 1cm pieces and transfer to a large bowl. Add the buttermilk and mix well to combine. Cover with aluminum foil and transfer to the fridge to marinate. Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside (see Tip).
Tip: if you're watching your calorie intake, serve just two thirds of the rice. You can use the rest another time.
Deseed and finely chop the chili pepper. Chop the onion. In a tall container, use an immersion blender to process the ginger paste with the tomato ketchup, chili pepper* and onion, along with (per person) 15ml water and 1 tbsp ketjap. Season to taste with salt and pepper, then set aside until step 5.
*Take care, this ingredient is spicy! Use as preferred.
In a large bowl, combine the Korean-style spices with the flour and 30ml water per person. Season with salt and pepper. Heat the sunflower oil in a frying pan over medium-high heat (see Tip).
Tip: if you have a fryer, this will make the chicken crispier. If the oil is spattering a lot, reduce the heat and carefully cover the pan with the lid.
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. Prepare a plate with kitchen paper to transfer the fried chicken to. 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.
Melt a knob of butter in a frying pan over medium-high heat and add the sauce. Lower the heat and mix well, then allow to reduce. The sauce is done when it sticks to the back of a spoon (see Tip). Add the fried chicken and half of the sesame seeds, then mix well to coat.
Tip: allow to reduce further so as to make a thicker sauce if preferred, but take care that it doesn't burn.
In a salad bowl, combine the white wine vinegar with the mayonnaise, the honey and the rest of the ketjap. Thinly slice the radishes and the cucumber, then transfer both to the bowl and toss well to combine. Season to taste with salt and pepper. Serve the rice on deep plates with the salad alongside. Top with the fried chicken in its sauce. Garnish with the rest of the sesame seeds.
