By Jonathan Batmann
Korean crispy kimchi chicken
16 steps
Prep:10minCook:20min
Chicken can be cooked in a frypan or oven as well, different cooking techniques may be required π
Updated at: Thu, 17 Aug 2023 07:35:16 GMT
Nutrition balance score
Good
Glycemic Index
57
Moderate
Glycemic Load
87
High
Nutrition per serving
Calories1010.7 kcal (51%)
Total Fat29.8 g (43%)
Carbs151.3 g (58%)
Sugars10.5 g (12%)
Protein31.8 g (64%)
Sodium1038.9 mg (52%)
Fiber6.8 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Chicken ingredients
Other main ingredients
2 clovesgarlic
diced
2 knobginger
diced
20gcooking oil
60gonion
chopped
60gpea pods
100ggreen capsicum
chopped
1 Tbsproasted sesame seeds
Sauce
Rice ingredients
Instructions
Chicken prep and cook
Step 1
Place starch, salt and peper in bowl and mix together
Step 2
Chop chicken thighs up in bite size pieces and introduce them to the starch mix
Step 3
Mix well, ensure all chicken is coated in starch
Step 4
Preheat air fryer
Step 5
Add chicken to air fryer, evenly spray oil over chicken and cook.
Step 6
Remove chicken from air fryer an let air. 5 minutes before serving, place chicken back in to air fryer for 4 minutes
Sauce
Step 7
Blend onion with water until smooth
Step 8
Add all sauce ingredients to bowl and mix well.
Rice prep
Step 9
Wash and cook rice
Step 10
Press cooked rice in to small bowl (gives rice a mould)
Step 11
Add sliced dried seaweed and spring onions to garnish
Main meal prep and cook
Step 12
Blanch pea pods for 1 minute in boiling water
Step 13
Add oil to fry pan on medium heat, add garlic and ginger, and lightly fry till browned
Step 14
Add peas, onion and capsicum to frypan. Cook until lightly browned but still firm and crunchy
Step 15
Introduce chicken and sauce to frypan and cook on medium heat until all ingredients are coated in the sauce
Step 16
Serve on the rice of rice with sprinkled sesame seeds
Notes
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