Korean-Style Fried Chicken Thighs
with Spicy Kimchi-Cucumber Salad & Rice
Cooking time
30 minutes
Servings
2/4
Calories
820 /serving
Kimchi is one of Korea’s best-known culinary exports, and for good reason. This spicy pickled condiment goes well with just about anything, including another famous Korean specialty: fried chicken, or KFC. The crispy, tender chicken thighs soak up a tangy hot pepper sauce, while a side salad of cucumbers and kimchi makes spicy, sweet and crunchy connections. Enjoy the fiery goodness with some jasmine rice and your appreciation will be Seoul deep.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 2 Cucumbers
- 1 Scallion
- 200g Nantes carrots
- 30ml Rice vinegar
- 20g Cornstarch
- 160g Jasmine rice
- 66g Organic kimchi
- 15g Gochujang
- 30ml Ketchup
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Wheat
You will need:
Medium pot
Medium pan
Oil
Salt & pepper (S&P)
Peeler
Total Fat
27 g
Saturated Fat
5 g
Sodium
1910 mg
Total Carb
106 g
Sugars
21 g
Protein
42 g
Fibre
7 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions), ⅓ of the spices 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 and keep warm.
Mise en place
Meanwhile, peel and thinly slice the carrots crosswise on an angle. Halve the cucumbers lengthwise; thinly slice crosswise on an angle. Combine in a small bowl. Roughly chop the kimchi. Thinly slice the scallion crosswise, separating the white bottom and green top.
Make the sauce
In a medium pan, heat a drizzle of oil on medium-high. Add the white bottom of the scallion and sauté, 30 sec. to 1 min., until fragrant. Add the ketchup, gochujang (add ½ for medium spicy), ½ the vinegar, 2 tbsp water (double for 4 portions), ½ the remaining spices and S&P. Cook, stirring frequently, 30 sec. to 1 min., until thickened. Transfer to a large bowl. Wipe out and reserve the pan.
Cook the chicken
In a second large bowl, combine the cornstarch, remaining spices and S&P. Add the chicken; toss well. In the reserved pan, heat a thin layer of oil on medium-high. Add the chicken* and cook, 4 to 6 min. per side, until crispy and cooked through. Transfer to a paper towel-lined plate.
Make the salad
Meanwhile, in a medium bowl, combine the cucumbers and carrots, kimchi, remaining vinegar, 2 tbsp oil (double for 4 portions) and S&P.
Finish & serve
To the bowl of sauce, add the chicken; toss well. Divide the rice between your plates. Top with the chicken and salad. Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
