FRIED CHICKEN WITH RICE
SPICY KOREAN
MACROS:
- CALORIES: 539
- PROTEIN: 54G
- CARBS: 64G
- FATS: 13G
CALORIES: 539
CARBS: 64G
PROTEIN: 54G
FATS: 13G
INGREDIENTS:
- CHICKEN BREAST (150G)
- CHICKEN SPICE MIX- 1 TSP (SALT, PEPPER, RED CHILLI POWDER, ONION POWDER, GARLIC POWDER, PAPRIKA)
- CORNFLOUR (½ TBSP)
- OIL (1 TBSP)
- SOY SAUCE (2-3 TBSP)
- HONEY (1 TBSP)
- GINGER GARLIC PASTE (1 TBSP)
- VINGER (½ TBSP)
- RED CHILLI SAUCE/ RED CHILLI PASTE/ GOCHUJANG PASTE (1 TBSP)
- CORNFLOUR SLURRY (WATER MIXED WITH 1 TBSP CORNFLOUR)
- COOKED RICE (100G, COOKED WEIGHT)
- STIR FRIED VEGGIES OF CHOICE
- SPRING ONIONS
- SESAME SEEDS
1] CUT YOUR CHICKEN BREAST INTO MEDIUM SIZED CUBES AND SEASON IT WITH THE CHICKEN SPICE MIX ALONG WITH ½ TBSP CORNFLOUR AND MIX IT UNTIL IT IS EVENLY COATED.
2] TOSS YOUR CHICKEN INTO A PAN WITH 1 TBSP OF OIL AND COOK IT FOR 7-8 MINS ON A MEDIUM FLAME. ONCE IT IS CRISPY AND GOLDEN BROWN, SET IT ASIDE.
3] IN THE SAME PAN ADD THE SOY SAUCE ALONG WITH HONEY, GINGER GARLIC PASTE, VINEGAR, RED CHILLI PASTE AND THE CORNFLOUR SLURRY. STIR THIS UNTIL IT THICKENS THEN ADD YOUR CRISPY CHICKEN INTO IT AND GIVE IT A FINAL MIX.
4] TOP YOUR CHICKEN OFF WITH SOME SESAME SEEDS AND SPRING ONIONS AND SERVE WITH 100G OF COOKED RICE AND THE STIR FRIED VEGGIES OF YOUR CHOICE.
ALTERNATIVE:
INSTEAD OF CHICKEN, YOU CAN USE 200G OF TOFU. SEASON THE TOFU WITH THE SAME SPICES AND CORN FLOUR AND PAN FRY UNTIL IT IS CRISPY AND GOLDEN BROWN. NEXT, FOLLOW THE SAME STEPS MENTIONED IN THE RECIPE ABOVE.