Korean Fried Chicken with Kimchi Rice and Gochujang

Korean Fried Chicken with Kimchi Rice and Gochujang

Ready in 35 minutes Serves 4
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, March 31, 2019.



  • 1 cup brown rice
  • 1 pack kimchi (optional)
  • 1/2 telegraph cucumber
  • 1/2 bunch spring onions
  • 1 bok choy


  • 1 pack Korean spiced flour
  • 1 egg white
  • 4 tsp water
  • 1 pack chicken breasts

To Serve

  • 1 pack chopped peanuts
  • 1 pack gochujang sauce
  • 1 bunch coriander

Have Handy

  • Vinegar
  • Oil
  • Salt & Pepper


  1. Cook rice Bring a pot of salted water to the boil. Cook rice for about 25 minutes, until tender. Drain well and return to pot.
  2. Prep vegetables Finely chop kimchi; finely dice cucumber and thinly slice spring onions and bok choy. Toss all through cooked rice with a drizzle of vinegar and season to taste.
  3. Prep chicken Add spiced flour, egg white and water to a bowl and whisk, until smooth. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Season with salt.
  4. Cook chicken When rice has 15 minutes remaining, heat a drizzle of oil in a non stick fry-pan on medium heat. Coat chicken in batter and shake off excess. Place in pan and cook for 4-5 minutes each side until golden and cooked through. Season with salt and thinly slice before serving.
  5. Serve rice topped with chicken, peanuts, gochujang sauce and coriander

Nutritional Information

Energy 2701 kj
646 kcal
Protein 44.9g
Carbohydrate 66.7g
Fat 21.6g