Korean Fried Chicken with Rice and Cucumber Salad

Ingredients for 4 servings:

• 800 g chicken breast fillet(s)
• 2 tsp garlic granules
• 2 tsp sweet paprika powder
• 1 ½ tsp pepper
• 20 g cornstarch, optional
• 4 g sesame oil
• 40 ml soy sauce
• 40 ml water
• 15 g forest honey
• 16 g Gochujang (Korean chili paste) or alternatives
• 200 g basmati rice
• 200 g vegetables, low carb, frozen, optional
• 1 ½ cucumber(s)
• 20 ml soy sauce
• 10 ml rice vinegar
• 1 tsp garlic granules
• 1 tsp sesame seeds
• some chili flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

meal-prep suitable, low-fat, low-calorie

Clean the chicken breast fillets and cut into pieces. Combine the garlic granules, paprika powder, pepper, and optional cornstarch, and mix well with the chicken. Heat the sesame oil in a pan and sear the meat for about 8 minutes. Then transfer the meat to a bowl. In the meantime, add the basmati rice and cook according to the instructions. Optionally, you can add frozen vegetables to the rice to add some color. For the cucumber dressing, combine the soy sauce, rice vinegar, garlic granules, and sesame seeds. Season with chili flakes. Thinly slice the cucumbers and toss with the dressing. For the sauce, add the soy sauce, water, wild honey, and gochujang to the pan and cook for about 3-4 minutes, stirring constantly, until the sauce has thickened. Alternatively, you can use tomato paste with sriracha sauce or a little sambal oelek. Return the meat to the pan and toss with the sauce. If you’re not calorie-conscious, you can also serve more rice. Per serving, approximately 460 kcal