Best Ever Korean Fried Chicken with Cucumber Slaw & Rice

Best Ever Korean Fried Chicken with Cucumber Slaw & Rice

Ready in 30 minutes • Serves 4
This dish most recently appeared in Bargain Box (3 Nights For 4) on Sunday, July 7, 2024.
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Cup-bap, a Korean food truck offering of bap (rice) in a paper or plastic cup with a variety of toppings, was the inspiration behind this scrumptious recipe. In our version, you'll top rice with juicy, crisp fried chicken coated in our sweet, spicy Korean sticky chilli sauce and a crunchy cucumber slaw!

Ingredients

Rice

  • 300g jasmine rice
  • 2 1/4 cup boiling water

Slaw

  • 1 telegraph cucumber, thinly sliced into rounds
  • 350g slaw
  • 1 1/2 Tbsp vinegar
  • 1 Tbsp soy sauce

Sesame Mayo

  • 3 Tbsp mayonnaise
  • 1 tsp sesame oil

Chicken

  • 600g free range chicken breast, sliced 3cm
  • 1/4 cup flour
  • 1/4 cup cornflour
  • 1 drizzle of oil
  • 150g Korean sticky chilli sauce
  • 1 pack sesame seeds

Steps

  1. Boil a kettle. Combine rice, boiling water measure and a pinch of salt in a pot. Cover with lid and bring to the boil. Drop to lowest heat and cook for 12 mins. Turn heat off, leave lid on and steam for 5 mins.
  2. Thinly slice cucumber into rounds. Toss with slaw, vinegar and soy sauce in a bowl. Season with salt. Mix together mayo and sesame oil in another bowl. Set aside for serving.
  3. Pat chicken dry and slice 3cm. Season with salt and pepper. Toss chicken with flour and cornflour to coat in a bowl. Dust off any excess flour as you go.
  4. Heat oil in a frypan on medium-high. Cook chicken, in batches if needed, for about 4 mins each side, until golden brown and crispy. Running dry? Add more oil between batches. For extra crispy fried chicken, add enough oil to your pan for shallow frying. Take extra caution when cooking with hot oil! Want to cook chicken in the air fryer instead? Preheat air fryer to 200°C. Drizzle chicken with oil and cook in batches if needed for about 12 mins, until golden. In a heatproof bowl, toss cooked chicken with Korean sticky chilli sauce and sesame seeds.
  5. Top rice with Korean fried chicken, slaw and sesame mayo. Dig in!

Nutritional Information

Energy 2968 kj
709 kcal
Protein 43.9g
Carbohydrate 86.1g
Fat 19.4g