Crispy Korean Fried Chicken

• Chicken breast(700 g)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Garlic powder(1 tsp)
• Flour(80 g)
• Cornstarch(60 g)
• Baking Powder(1 tsp)
• Eggs(2)
• Vegetable oil(8 tbsp)
• Gochujang paste(2 tbsp)
• Honey(3 tbsp)
• Soy sauce(2 tbsp)
• Rice Vinegar(2 tbsp)
• Sesame oil(1 tbsp)
• Garlic(2 cloves)
• Jasmine Rice(300 g)
• Cabbage(300 g)
• Carrot(1)
• Mayonnaise(3 tbsp)
• Sesame seeds(2 tsp)
• Spring Onion(2)

Method

1. 1

   Rinse {Jasmine Rice}. Finely shred {Cabbage}, grate the {Carrot}, thinly slice the {Scallions}, and mince the {Garlic}. Slice the {Chicken breast} horizontally into thin cutlets, then season with {Salt}, {Black pepper}, and {Garlic powder}.

   ~15 min

2. 2

   Add {Jasmine Rice} to a saucepan with 600ml water. Bring to a boil, cover, and cook on low for 12 minutes, then leave covered off the heat for 5 minutes.

   ~12 min

3. 3

   In a bowl, whisk {Mayonnaise}, {Rice Vinegar}, and {Honey}. Toss with {Cabbage} and {Carrot} to make a crisp slaw.

   ~3 min

4. 4

   In a shallow bowl, mix {All-Purpose Flour}, {Cornflour}, and {Baking Powder}. Beat the {Eggs} in a second bowl. Dip the chicken in egg, then in the flour mixture until well coated.

   ~4 min

5. 5

   Heat {Vegetable oil} in a large frying pan over medium-high heat. Fry the chicken cutlets in batches for 3 to 4 minutes per side until golden, crisp, and cooked through.

   ~8 min

6. 6

   Pour off most of the oil and return the pan to low heat. Stir in {Gochujang paste}, {Honey}, {Soy sauce}, {Rice Vinegar}, {Sesame oil}, and {Garlic} for 1 to 2 minutes until glossy. Add the chicken and turn to coat lightly in the sauce.

   ~4 min

7. 7

   Fluff the rice and divide between plates. Top with the crispy Korean fried chicken, add the slaw alongside, and finish with {Sesame seeds} and {Scallions}.

   ~3 min