Korean chicken bowl with spicy garlic corn
Prep time
15min
Cook time
20min
Serves
4
Korean food is rich and varied, with a focus on fermented vegetables, soy, and gochujang. This recipe is a great introduction to their cuisine.
Ingredients:
Ingredients- +- 450g Ghost Pepper Crumbed Chicken Strips
- 3 Tbsp (45ml) butter
- 4 mielies, remove corn from cob
- 1 onion sliced
- 3 cloves garlic, minced
- 1 fresh jalapeño seeded and chopped
- ¼ cup (60ml) fresh chopped coriander
- ½ cup (125ml) soy sauce
- ¼ cup (60ml) Gochujang
- 1 Tbsp (15ml) tomato sauce
- 1 tsp (5ml) fresh ginger grated
- 3 cups (750ml) steamed brown rice
- ½ cup (125ml) Kewpie mayo
- ¼ cup (60ml) Gochujang
- 2 Tbsp (30ml) sesame oil
- 1 Tbsp (15ml) honey
- juice of 1 lime
Method:
- Pour all the dipping sauce ingredients into a bowl and mix. Set aside.
- Cook Ghost Pepper Crumbed Chicken Strips from frozen at 180°C in the air fryer for 10-14 minutes or 12-15 minutes in the oven at 180°C. Turn the chicken halfway through the cooking time. Once cooked, let it rest for 1-2 minutes and then cut into bite-sized pieces. Set aside.
- To make the corn, heat a pan over medium heat. Add the butter, mielies, onion, garlic, jalapeño and season with salt and pepper. Cook until the corn is golden. Remove from heat and, once cooled mix through the chopped coriander.
- In a pan, pour in the soy sauce, gochujang, tomato sauce and ginger. Mix and bring the sauce to a boil.
- Toss the Ghost Pepper Crumbed Chicken Strips pieces through the sauce.
- To serve, divide the rice among bowls and top with chicken and corn. Garnish with coriander, sliced jalapeño and the dipping sauce on the side.
