Korean sweet and spicy chicken with basmati rice
Crispy chicken glazed in gochujang, honey and garlic – served over basmati rice with pickled cucumber.
35 min 4 servings Medium
Method
- 01
Slice the cucumber thinly and place in rice vinegar with a pinch of salt.
- 02
Toss the chicken pieces in cornstarch and fry until crispy in oil.
- 03
Mix gochujang, honey, soy sauce and crushed garlic into a sauce.
- 04
Toss the chicken in the sauce over low heat.
- 05
Serve over basmati rice with the pickled cucumber.
koreanchickengochujang
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