Korean Fried Chicken With Pickled Cucumbers

• servings: 4 servings
• total time: 35 minutes

Ingredients

700 g chicken breast, cubed

2 tsp garlic powder

2 tsp paprika

1 tsp salt

¼ tsp black pepper

30 g cornstarch

Glaze:

50 ml low sodium soy sauce

50 ml water

25 g honey

8 g gochujang paste

sesame seeds

Pickled Cucumbers:

Cucumber, thinly sliced

2 tbsp low sodium soy sauce

1 tbsp rice vinegar

1 tsp garlic powder

sesame seeds

Directions

Make the pickled cucumbers first. Combine the soy sauce, rice vinegar, and garlic powder. Pour over the sliced cucumbers and mix. Sprinkle with sesame seeds. Set aside.

Mix together the garlic powder, paprika, salt, pepper, and cornstarch. Add in the cubed chicken and coat well. Cook in a pan with some oil over medium heat until cooked through, about 8 minutes.

While the chicken is cooking mix together the ingredients for the glaze except for the sesame seeds. Once the chicken is cooked remove it from the pan, lower the heat, and add the glaze mix. As the glaze starts to thicken, add the chicken back to the pan and mix well to ensure all the chicken is well coated. Sprinkle with sesame seeds and mix again.

Serve with rice.