Flavour bomb of a one-bowl meal.
I came up with this dish because my obsession with Gochujang is alive, well and thriving, if you must know. Adding to that my obsession with any and all types of fried chicken and we have the stuff bowl food dreams are made of. For me, anyway.
So here, for you (but actually for me), I’ve combined my two obsessions and I’m not sure I’ve ever been happier. I hope you give it a try.
Recipe-ish:
Ingredients
- Slaw:
- 6 cups napa cabbage, shredded
- 3 green onions, sliced
- 1 carrot, grated
- 2 Tbsp rice vinegar
- 1 Tbsp gochujang
- 2 Tbsp mayo
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- 1 small garlic clove, minced
- 1 tsp grated fresh ginger
- 2 Tbsp sesame seeds
- Sauce for chicken:
- 2 Tbsp soy sauce
- 1/3 cup Mirin
- 2 Tbsp apple cider vinegar
- 1/4 cup Gochujang
- 1/3 cup honey
- 1 Tbsp sesame oil
- 1/4 cup brown sugar
- 1 minced garlic clove
- 1 Tbsp grated fresh ginger
- 1/4 tsp salt
- 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 egg
- 1/2 cup cornstarch
Directions
- Make the slaw by tossing the cabbage, green onion & carrot in a bowl.
- Make the dressing by whisking together the rice vinegar, gochujang, mayo, soy sauce, sesame oil, garlic & ginger. Toss with the slaw and add the sesame seeds.
- Make the sauce for the chicken by combining in a small pot the soy sauce, Mirin, apple cider vinegar, gochujang, honey, sesame oil, brown sugar, garlic, ginger & salt. Whisk and simmer for about 5 minutes over medium-low heat. Set aside.
- Place chicken in a bowl and crack in the egg. Mix well. Add in the cornstarch and a good pinch of salt. Mix again.
- Shallow fry the chicken pieces in batches in hot oil until cooked. Drain on paper towel.
- Toss chicken with the sauce.
- Serve with slaw & rice.
Let me know how you like it!
