Korean-Style Fried Chicken with Garlic Pak Choi
ADAPTED FROM GOUSTO COOKBOOK
Let’s try some crispy chicken, Korean-style. It’s actually much easier than Colonel Sanders-style fried chicken! This one features peppers and Rosie Red pak choi, but you can add any veggies you’d like! You’ll be feeding people some of the tastiest chicken they’ve had in a while!
INGREDIENTS
1 medium Red pepper or use 1/2 cup frozen tricolored peppers
1/2 cup White basmati rice
2 Tbsp Tomato ketchup
2 tsp Soy sauce
1 lb Skinless chicken thighs
4 Tbsp Cornflour
2 Garlic cloves
1 bunch Rosie Red Pak choi
2 tsp Toasted sesame seeds
2 tsp Toasted sesame oil
1.5 Tbsp Red chili relish
2 Tbsp Rice vinegar
2 tsp Black sesame seeds
INSTRUCTIONS
Before you start cooking, take your chicken out of the fridge, open the packet and let it air.
Preheat the oven to 425°F.
Dice your peppers finely.
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium high heat. Once hot, add the chopped pepper with a pinch of salt and a splash of cold water and cook, covered, for 8-10 min or until softened
While the pepper is softening, cut your chicken into thick strips
Add your cornflour to a bowl with a generous pinch of salt and give it a good mix
Add the chicken strips to the bowl and toss to coat them evenly in the cornflour, then set aside – this is your coated chicken
Add your basmati rice and 250ml [320ml] [500ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving.
Heat a separate, large, wide-based pan (preferably non-stick with a matching lid) with 1/4 cup vegetable oil over a high heat, then add the coated chicken and cook for 4 min on each side, or until it's nice and browned (try not to turn the chicken until it's golden!)
Once golden, transfer the browned chicken to a baking tray (reserve the pan) and put the tray in the oven for 15-17 min or until cooked through (no pink meat!) – this is your crispy chicken.
Combine your red chili relish, tomato ketchup, rice vinegar, toasted sesame oil and soy sauce with 50ml [60ml] [70ml] water and stir it all together
Add the mixture to the softened pepper and bring to the boil
Once boiling, remove the sauce from the heat – this is your Korean-style sauce
Tip: If you have a food processor, blitz the sauce until smooth for a more authentic look and feel!
Wash your pak choi and pat it dry with kitchen paper, then cut the base off the pak choi and discard, then chop the rest finely
Peel and finely chop (or grate) your garlic
Wipe the reserved pan clean and return it to a high heat, then once hot, add the chopped pak choi and garlic with a pinch of salt
Cook, covered, for 4 min or until it's wilted – this is your garlic pak choi
Serve the garlic pak choi with the basmati rice, crispy chicken thigh and Korean-style sauce
Garnish with your black sesame seeds and toasted sesame seeds
Enjoy!
