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Korean Gochujang Chicken Stir-Fry with Crispy Rice and Sesame
Chicken and shiitake are stir-fried, tossed in a gochujang, soy, vinegar and honey sauce, then served with crispy rice.
- 600 g chicken breast, sliced into 1cm strips
- 280 g jasmine rice
- 40 g gochujang (Korean red chilli paste)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 15 g honey
- 4 cloves garlic cloves, minced
- 10 g ginger, grated
- 200 g shiitake mushrooms, sliced
- 80 g spring onions, cut into 3cm lengths
- 20 ml sesame oil
- 2 tbsp vegetable oil
- 15 g sesame seeds, toasted
- 4 g salt and white pepper
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Add to a shopping listHow the shopping list works →- Step 1
Cook jasmine rice according to packet instructions. Spread cooked rice on a baking tray and allow to cool for 5 minutes to dry slightly.
- Step 2
In a small bowl, whisk together gochujang, soy sauce, rice vinegar, honey, minced garlic, and grated ginger until smooth.
- Step 3
Heat 15ml vegetable oil in a large wok or heavy frying pan over high heat until smoking.
- Step 4
Working in two batches to avoid overcrowding, stir-fry chicken strips for 4-5 minutes until golden and cooked through. Season with salt and white pepper. Transfer to a plate.
- Step 5
Add remaining 15ml vegetable oil to the wok. Add sliced shiitake mushrooms and stir-fry for 3 minutes until golden.
- Step 6
Return chicken to the wok. Pour in gochujang sauce and toss everything together for 2 minutes until the sauce coats the chicken and mushrooms evenly.
- Step 7
Add spring onions and sesame oil. Toss for 30 seconds until fragrant.
- Step 8
In a separate non-stick frying pan, heat 10ml sesame oil over medium-high heat. Add the cooled rice and press gently with a spatula. Cook for 3-4 minutes without stirring until a golden crust forms on the bottom.
- Step 9
Divide crispy rice among serving bowls. Top with gochujang chicken stir-fry.
- Step 10
Garnish with toasted sesame seeds and serve immediately.
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