Korean-Style Fried Chicken in 'Swicy' Sauce
over rice with broccoli and sesame seeds- Tarwe
- Sesamzaad
- Soja
- Gluten
- Walnoten
- Hazelnoten
- Noten
- Macadamianoten
- Cashewnoten
- Paranoten
- Pecannoten
- Amandelnoten
- Pinda's
- Pistachenoten
- May contain traces of allergens
"Swicy" is a 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!
Ingredients
75 g
Jasmine rice
100 g
Chicken fillets
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Sesamzaad, Soja, Gluten)
½ piece
Onion
250 g
Broccoli
¼ piece
Red chili pepper
5 g
Ginger paste
30 g
Smoky tomato ketchup
½ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
Not included in your delivery
25 g
Flour
½ tablespoon
[Plant-based] butter
½ tablespoon
[Reduced salt] ketjap manis
1 tablespoon
Sunflower oil
½ tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Boil plenty of water in two pots or saucepans. Cook the rice for 12 - 15 minutes, then drain and set aside. Cut the head of the broccoli into florets and dice the stem. Boil the broccoli for 5 - 7 minutes, then drain and set aside. Season to taste with salt and pepper.
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 ketchup, chili pepper and onion, along with the ketjap and the water for the sauce. 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). Dice the chicken into 1cm pieces.
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.
Serve the rice on deep plates with the broccoli alongside. Top with the fried chicken in its sauce. Garnish with the rest of the sesame seeds.
