Sticky Korean Fried Chicken

• servings: Ingredients (4 servings
• total time: 3 minutes

Ingredients

This has to be one of the best chicken & rice recipes, so much flavor, the perfect balance of sweet, spicy & savoury!

Macros per serve (4 total)

452 Calories | 40g Protein | 51g Carbs | 10g Fat

700g Cubed Chicken Breast

2 tsp Garlic Powder

1 ½ tsp Black Pepper

2 tap Paprika

1 tsp Salt

30g Cornflour (Brand: Tesco)

For the Glaze

50ml Light Soy sauce mixed with 50ml Water (total 100ml)

25g Honey

40g Gochujang Paste (Brand: Haepyo can find this on Amazon - you can substitute this for Tomato paste mixed with sriracha if you can’t gind gochujang)

Pickled Cucumbers (can be stored separately)

Thinly sliced Cucumber

20ml Light Soy Sauce (Brand: Lee Kum Kee)

10ml Rice Vinegar

OPTIONAL Chilli Flakes (can be really spicy, skip this if needed)

1 tsp Garlic Powder

1 tsp Sesame Seeds

Directions

When coating the chicken with cornflour makes sure it’s well coated. Or you can skip the cornflour all together if you don’t have it

When making the glaze, add the ingredients on low heat then keep stirring till it starts to bubble lightly then let it reduce for 3-4 mins. It should thicken

You can store the cucumbers separately and warm up the meal prep without them. Better served cold

Find more Easy & Delicious Recipes like this in my Digital Cookbook!👨🍳❤️

ENJOY!