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Korean-Style Fried Chicken Thighs

with Kimchi-Cucumber Salad & Sticky Rice

Cooking time

30 minutes




880 /serving

Kimchi is one of Korea’s most popular exports—and amazingly, it’s been around since 37 BCE! Traditionally made from fermented cabbage, radishes, garlic, ginger, scallions and chilies, this spicy pickled condiment goes well with just about everything, including Korea’s other famous specialty: fried chicken. The crispy, tender chicken thighs featured tonight soak up all the mouth-popping flavour of the gochujang sauce, while a side salad of cucumber and kimchi really drives home the spicy, sweet and crunchy contrasts. Enjoy the fiery goodness with some sticky rice and you’ll be just about ready to book yourself a plane ticket to Seoul to do it all over again.

We will send you:

  • 4 Chicken thighs
  • 2 Cucumbers
  • 1 Scallion
  • 200g Nantes carrots
  • 30ml Rice vinegar
  • 18g Cornstarch
  • 157g Calrose rice
  • 133g Kimchi
  • 15ml Gochujang
  • 45ml Ketchup
  • 12.5g Korean-style spice blend (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Sesame Seeds, Soy, Wheat

You will need:

Medium pot
Medium pan
Salt & pepper
Total Fat
29 g
Saturated Fat
5 g
2810 mg
Total Carb
116 g
20 g
42 g
19 g
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Cook the rice
Place the rice in a strainer and rinse under cold water until the water runs clear. In a medium pot, combine the rice, 1 ¾ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 18 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot; season with ⅓ of the spice blend and S&P to taste.
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Mise en place
While the rice cooks, peel and thinly slice the carrots into rounds on an angle. Halve the cucumbers lengthwise; thinly slice into half-moons on an angle and combine with the carrots. Roughly chop the kimchi. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops.
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Make the sauce
In a medium pan, heat a drizzle of oil on medium-high. Add the white bottoms of the scallion and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the ketchup, as much of the gochujang as you’d like (add ½ for medium spicy), ½ the rice vinegar and 2 tbsp water (double for 4 portions); season with ½ the remaining spice blend and S&P. Cook, 30 seconds to 1 minute, until thickened. Transfer to a large bowl and set aside. Wipe out and reserve the pan.
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Fry the chicken
In the same pan, heat a thin layer of oil on medium-high. In a large bowl, combine the cornstarch with the remaining spice blend and S&P. Add the chicken to the bowl of seasoned cornstarch; toss to coat thoroughly. Add the coated chicken* to the pan (shaking off any excess) and fry, 4 to 6 minutes per side, until crispy and cooked through. Transfer to a plate lined with paper towel and set aside.
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Make the kimchi-cucumber salad
While the chicken fries, in a large bowl, combine the cucumbers, carrots, kimchi, remaining rice vinegar and 2 tbsp oil (double for 4 portions); season with S&P to taste. Toss to combine thoroughly.
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Finish & serve
Add the fried chicken to the bowl of sauce and toss to coat. Divide the rice and finished fried chicken between your plates. Top with the green tops of the scallion. Serve the kimchi-cucumber salad on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.