Korean Style Chicken Nibbles
The whole family will love this yummy recipe inspired by Korean fried chicken.
Ingredients
Chicken
- 1 kg free range chicken nibbles
- ¼ cup plain flour
- ½ tsp salt
- Korean spices (1 pinch Korean red pepper flakes, 1 tsp garlic powder, 1 tsp ground ginger, ½ tsp sugar, 1 tsp ground coriander)
- 10 g sesame seeds
- 1 drizzle olive oil
- 100 g Culley's BBQ Gochujang sauce (or other Korean-style sauce, add to taste)
- ¼ tsp chilli flakes optional
Rice
- 1½ cups jasmine rice
- 2¼ cups boiling water
Veggies
- 1 broccoli cut into small florets
- 1 carrot cut in half & thinly sliced on an angle
- 1 baby bok choy sliced
- 1 drizzle oil
- Soy sauce
Instructions
- Before you start, preheat oven to 220°C (or 200°C fan bake). Line an oven tray (with a lip) with baking paper.
- Pat chicken dry and season with salt and pepper. Toss chicken in a bowl with flour, salt, Korean spices and sesame seeds. Place chicken on tray and drizzle with oil.
- Bake chicken on middle-upper oven rack for about 25 minutes, until golden and cooked through. Turn once during cooking. Transfer cooked chicken to a large bowl. Add Korean sauce and toss to combine. Sprinkle with chilli flakes (if using).
- Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
- Prep broccoli, carrot and bok choy.
- Heat oil in a medium fry-pan on high heat. Cook broccoli and carrot for about 2 minutes. Add a splash of water and cook for a further 2 minutes. Add bok choy and cook for a further 1 minute, until tender. Season to taste with soy sauce.
- Serve rice topped with veggies and chicken.
