Korean Crunchy Baked Chicken
over Scallion Rice with Asian Greens
Cooking time
30 minutes
Servings
4
Calories
820 /serving
What’s the difference between crispy and crunchy? Consider the question between bites of golden-brown baked chicken thighs. They crackle from a coating of mayo and Korean-spiced panko, with a tangy sweet sauce to seal the deal. Asian greens make a fun and still kid-friendly change from broccoli.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 2 Scallions
- 450g Asian greens (yu choy or gai lan)
- 320g White rice
- 60ml Sweet soy sauce
- 60ml Rice vinegar
- 80g Panko
- 60ml Soy sauce (low sodium)
- 60ml Mayonnaise
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Eggs • Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
26 g
Saturated Fat
4 g
Sodium
1850 mg
Total Carb
102 g
Sugars
16 g
Protein
45 g
Fibre
4 g
Preparation
Prepare the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry; season with ⅓ of the spices and S&P.
- In a large bowl, combine the mayo, 2 tbsp water and S&P.
- In a second large bowl, combine the panko and ½ the remaining spices.
- Working one at a time, coat the chicken in the mayo (shaking off any excess), then in the panko (pressing to adhere).
- Transfer to a lined sheet pan and drizzle with oil.
Bake the chicken
- Bake the chicken, without flipping, 20 to 25 min., until cooked through and beginning to crisp.
- Switch the oven to broil, 2 to 4 min., until beginning to brown.
Cook the rice
- Meanwhile, thinly slice the scallions crosswise, separating the white bottoms and green tops.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the white bottoms of the scallions and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 2 ½ cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Sauté the gai lan
- Meanwhile, remove the bottom inch of the gai lan stems; roughly chop the leaves and stems.
- In a large pan, heat a drizzle of oil on medium.
- Add the gai lan and remaining spices. Sauté, partially covered, 3 to 4 min., until softened; season with black pepper.
- Transfer to a plate. Wipe out and reserve the pan.
Make the sauce
- In the same pan, heat a drizzle of oil on medium-high.
- Add the remaining white bottoms of the scallions and sauté, 30 sec. to 1 min., until fragrant.
- Add the soy sauce, vinegar and sweet soy sauce. Cook, stirring often, 2 to 3 min., until thickened.
Plate your dish
- Divide the rice between your plates.
- Top with the chicken and gai lan.
- Drizzle with the sauce.
- Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
