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Serves
US | Metric
Ingredients
For Velveting the Chicken
  • 300 g Boneless chicken thigh, cut into 2cm strips
  • 6 tbsps Baking Powder
  • 6 tbsps Cornflour
  • 1 tbsp Sesame Oil, for frying
  • 1 tbsp Olive Oil, for frying
For the Sticky Sauce
  • 3 tbsps Brown Sugar
  • 1 tbsp Gochujang Paste
  • 4 tbsps Dark Soy Sauce
  • 2 tbsps Rice Wine Vinegar (or normal white wine vinegar if you don’t have)
  • 2 Garlic Cloves, peeled and crushed
  • 1 tbsp Ginger Paste
  • 2 tsps Sesame Oil
  • 1 tbsp Fish Sauce
  • 1 tbsp Shaoxing Rice Wine
  • 2 Garlic Cloves, thinly sliced
  • 1 Red Chilli, finely diced
  • 2 Spring Onions, thinly sliced
  • Handful of Frozen Peas
  • 100 g Green Beans, cut into thirds
For the Kimchi Rice
  • 300 g Jasmine Rice, cooked and cooled for 1 hour
  • 1 tbsp Butter
  • 160 g Kimchi
  • 2 tbsps Light Soy Sauce
  • 1 tsp White Pepper
  • 1 tbsp Garlic Powder
  • 1 tsp Salt
  • 4 Eggs, lightly beaten
Garnishes (optional)
  • Handful of Toasted Peanuts
  • Sprinkling of Sesame Seeds
  • Handful of Coriander, roughly chopped
  • 1 Red Chilli, thinly sliced
  • 2 Sling Onions, thinly sliced
Sticky Gochujang Chicken with Kimchi Fried Rice Sticky Gochujang Chicken with Kimchi Fried Rice

Sticky Gochujang Chicken with Kimchi Fried Rice

An absolute flavour sensation! Sticky, spicy tender chicken strips with fragrant jasmine rice is a match made in heaven! Perfect for a quick midweek cook up or a Friday night fakeaway. Velveting the meat is the key; it tenderises really quickly, making the chicken deliciously juicy!

Prep 15 minutes
Total 40 minutes
  1. Begin by velveting the chicken; place the chicken slices in a bowl and add in the baking powder, mix well. You should start to hear it sizzle, this is the powder quickly breaking down the proteins in the meat! Place in the fridge for 30mins.
  2. After half an hour, take the chicken out and wash it thoroughly under cold water. Drain and pat completely dry.
  3. Combine the wet ingredients, the crushed garlic, brown sugar and ginger paste for the sticky sauce in a bowl, mixing well to combine. Set aside.
  4. In a wok or large frying pan, add in the sesame and olive oil and set on a medium heat. Add in the sliced garlic, spring onions and diced chilli. Fry until fragrant being careful not to burn the garlic.
  5. Coat the chicken in the cornflour, ensuring every piece is evenly covered then place into the frying pan. Cook until the chicken is starting to brown, around 7mins.
  6. When the chicken is lovely and golden, tip in the frozen peas and green beans, continue to cook for 2mins. You want these to still have a nice crunch.
  7. At this stage, pour in the sticky sauce and increase the heat slightly. Continue to cook for another 7mins until the sauce has begun to thicken and is to coating the chicken.
  8. Whilst this is reducing you can get on with the kimchi rice. In a skillet or frying pan, add the butter and set on a high heat. This is going to be quick and hot!
  9. Once the butter has melted, add in the cooked rice and stir well, making sure each grain is getting coated in the butter.
  10. Add in the garlic powder, white pepper and salt. Continue to fry for another 2mins.
  11. Add in the kimchi, juices and all! Stir well to mix into the rice.
  12. Stir through the soy sauce for another 3mins then with the back of a spoon, push the fried rice to one side of the pan. Pour in the beaten eggs and allow to sit in that well for a minute or so. When you start to see the eggs solidify, begin stirring together like you’re making scrambled eggs. When cooked to your liking, mix into the rice, bringing everything back into the middle of the pan.
  13. Fry for a final 3mins then turn the heat off and allow to sit whilst you finish the dish.
  14. By this time, the chicken should be lovely and sticky. (If it’s feeling a little dry, add in a splash of water to loosen the sauce) adjust the season at this stage if needed. Now you’re ready to serve!
  15. Spoon the rice into bowls along with a generous helping of the sticky chicken. Finish with all of the recommended garnishes, or just pick a few of your favourites! Enjoy!
Sticky Gochujang Chicken with Kimchi Fried Rice Sticky Gochujang Chicken with Kimchi Fried Rice

Sticky Gochujang Chicken with Kimchi Fried Rice

An absolute flavour sensation! Sticky, spicy tender chicken strips with fragrant jasmine rice is a match made in heaven! Perfect for a quick midweek cook up or a Friday night fakeaway. Velveting the meat is the key; it tenderises really quickly, making the chicken deliciously juicy!

favorite
print
like
Prep 15 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
For Velveting the Chicken
  • 300 g Boneless chicken thigh, cut into 2cm strips
  • 6 tbsps Baking Powder
  • 6 tbsps Cornflour
  • 1 tbsp Sesame Oil, for frying
  • 1 tbsp Olive Oil, for frying
For the Sticky Sauce
  • 3 tbsps Brown Sugar
  • 1 tbsp Gochujang Paste
  • 4 tbsps Dark Soy Sauce
  • 2 tbsps Rice Wine Vinegar (or normal white wine vinegar if you don’t have)
  • 2 Garlic Cloves, peeled and crushed
  • 1 tbsp Ginger Paste
  • 2 tsps Sesame Oil
  • 1 tbsp Fish Sauce
  • 1 tbsp Shaoxing Rice Wine
  • 2 Garlic Cloves, thinly sliced
  • 1 Red Chilli, finely diced
  • 2 Spring Onions, thinly sliced
  • Handful of Frozen Peas
  • 100 g Green Beans, cut into thirds
For the Kimchi Rice
  • 300 g Jasmine Rice, cooked and cooled for 1 hour
  • 1 tbsp Butter
  • 160 g Kimchi
  • 2 tbsps Light Soy Sauce
  • 1 tsp White Pepper
  • 1 tbsp Garlic Powder
  • 1 tsp Salt
  • 4 Eggs, lightly beaten
Garnishes (optional)
  • Handful of Toasted Peanuts
  • Sprinkling of Sesame Seeds
  • Handful of Coriander, roughly chopped
  • 1 Red Chilli, thinly sliced
  • 2 Sling Onions, thinly sliced

  1. Begin by velveting the chicken; place the chicken slices in a bowl and add in the baking powder, mix well. You should start to hear it sizzle, this is the powder quickly breaking down the proteins in the meat! Place in the fridge for 30mins.
  2. After half an hour, take the chicken out and wash it thoroughly under cold water. Drain and pat completely dry.
  3. Combine the wet ingredients, the crushed garlic, brown sugar and ginger paste for the sticky sauce in a bowl, mixing well to combine. Set aside.
  4. In a wok or large frying pan, add in the sesame and olive oil and set on a medium heat. Add in the sliced garlic, spring onions and diced chilli. Fry until fragrant being careful not to burn the garlic.
  5. Coat the chicken in the cornflour, ensuring every piece is evenly covered then place into the frying pan. Cook until the chicken is starting to brown, around 7mins.
  6. When the chicken is lovely and golden, tip in the frozen peas and green beans, continue to cook for 2mins. You want these to still have a nice crunch.
  7. At this stage, pour in the sticky sauce and increase the heat slightly. Continue to cook for another 7mins until the sauce has begun to thicken and is to coating the chicken.
  8. Whilst this is reducing you can get on with the kimchi rice. In a skillet or frying pan, add the butter and set on a high heat. This is going to be quick and hot!
  9. Once the butter has melted, add in the cooked rice and stir well, making sure each grain is getting coated in the butter.
  10. Add in the garlic powder, white pepper and salt. Continue to fry for another 2mins.
  11. Add in the kimchi, juices and all! Stir well to mix into the rice.
  12. Stir through the soy sauce for another 3mins then with the back of a spoon, push the fried rice to one side of the pan. Pour in the beaten eggs and allow to sit in that well for a minute or so. When you start to see the eggs solidify, begin stirring together like you’re making scrambled eggs. When cooked to your liking, mix into the rice, bringing everything back into the middle of the pan.
  13. Fry for a final 3mins then turn the heat off and allow to sit whilst you finish the dish.
  14. By this time, the chicken should be lovely and sticky. (If it’s feeling a little dry, add in a splash of water to loosen the sauce) adjust the season at this stage if needed. Now you’re ready to serve!
  15. Spoon the rice into bowls along with a generous helping of the sticky chicken. Finish with all of the recommended garnishes, or just pick a few of your favourites! Enjoy!