Korean Style Spicy Chicken With Pickled Cucumber
Easy
< 30 Minutes
Serves 4
Korean Style Spicy Chicken With Pickled Cucumber
Ingredients
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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Korean Style Spicy Chicken With Pickled Cucumber
Easy
< 30 Minutes
Serves 4
Ingredients
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.