Gochujang Fried Chicken Rice BowlCourse: Korean Kitchen, Main Food Recipes
2 large chicken breasts or ~400g chicken thighs
1 tsp baking powder
oil for frying
1 tbsp gochujang (or more if you like it spicy)
2 tbsp (brown) sugar
2 tbsp soy sauce
1 tbsp rice vinegar
2 garlic cloves, finely chopped
small piece of ginger (~as big as 2 garlic cloves), finely chopped
1 tsp sesame oil
- Rice bowl: (per serving)
½ pak choi
1 scallion, sliced
a few sprigs of cilantro leaves only
a few slices of cucumber (tossed in 1 tsp rice vinegar, salt, pepper & gochugaru)
1 tbsp furikake
½ tbsp (toasted) sesame seeds
- Cut the chicken into pieces. Combine buttermilk with ½ tsp salt and add the chicken. Let marinate in the fridge for at least 1h, better overnight.
- Combine flour, cornstarch, baking powder, ½ tsp salt and ½ tsp pepper. Toss chicken pieces, a few each time (allow them to drip off any excess), in the flour mixture to coat. Heat up oil to 160°C and fry your chicken until golden brown, ~4-5min.
- Combine all ingredients of the sauce. Add to a (non-stick) pan and bring to heat. Add your chicken and toss until the sauce fully coats the chicken.
- Cook the rice.
- Prepare your sides.
- Pak choi: Season your pak choi and sear, cut side down, in a pan preheated on medium heat, ~3-4min. Place a weight or something heavy on the pak choi to get a better crust. Flip the pak choi over, add a splash of water and place a lid on your pan. Let the pak choi steam for ~3min. I like adding a splash of soy sauce and sesame oil at the end and tossing the pak choi.