Korean Style Spicy Chicken With Pickled Cucumber

I am using:

Prep time

10min

Cook time

30min

This dish really wins on minimum fuss and maximum flavour. Don’t worry when the chicken looks a bit steamy half way through cooking. When it’s done it will be beautifully glossy, and saucy. The pickled cucumber is very quick and balances with the flavour of the chicken beautifully, but store bought kimchi or blanched Asian greens are also delicious options.

Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 450 g SunRice Jasmine Microwave Pouch

  • Pickled Cucumber Salad

  • 1 Continental Cucumber (quartered lengthways, seeds sliced away & discarded, then sliced thinly on a diagonal)

  • ½ cup Rice Wine Vinegar

  • cup Caster Sugar

  • 2 tbsp Fish Sauce

  • 1 tsp Sesame Oil

  • 1 Chicken

  • 2 tbsp Olive or Vegetable Oil

  • 1 Brown Onion (peeled, sliced finely)

  • 2 tbsp Ginger (grated)

  • 3 clove Garlic (finely chopped or crushed)

  • 450 g Chicken Thighs (cut into bite sized pieces)

  • 1½ tbsp Gochujang (Korean Chilli Paste Found In Asian Grocer & Some Supermarkets)

  • 1 tsp Chilli Powder

  • 2 tbsp Light Soy Sauce

  • 1 tbsp Sesame Oil

  • 1 tsp Sugar

  • 1 Toasted Sesame Seeds & Coriander (for garnish)

Photo of Korean Style Spicy Chicken With Pickled Cucumber

Method

  • Cook rice following packet instructions.

  • To make the cucumber salad, combine the vinegar, sugar, fish sauce and sesame oil in a bowl until the sugar is mostly dissolved. Stir in the cucumber, then cover and chill until needed.

  • To make the chicken, combine the olive oil, onion, ginger and garlic in a medium-large non-stick frypan and sauté over medium heat until golden and fragrant. Mix the gochujang, chilli powder, lioght soy, sesame oil and sugar in a bowl until smooth. Pour into the pan with the chicken, then stir fry until cooked thru and covered in a glossy sauce. Garnish with coriander and toasted sesame seeds if you wish.

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