Recipe Cuisine: Korean
Theme: 10 Iconic Asian Ingredients
Creamy Gochujang Chicken Fried Rice
By: Jesse Lucas
Ingredients
- ChickenSesame oilOnion powder Garlic powderGinger groundBlack and white pepperSaltGochujang pasteBrown sugarHoneyGreek yogurt Mayonnaise Lemon juiceRice wine vinegar MirinOyster sauce Soy sauce Green onionsWhite onionsMixed vegetables (peas, corn, spinach, green onion, white onion and shiitake mushrooms)RiceEggs
Product used in recipe
- OBENTO - MIRIN SEASONING
- OBENTO - RICE WINE VINEGAR
Method
- Cut up chicken thigh/breast and put in container ready to marinate
- Make the Gochujang marinadeMix together:• 10 tsp garlic powder• 10 tsp onion powder• 5 tsp white or black pepper• 5 tsp ground ginger• 10 tsp salt• 375g gochujang paste• 100g brown sugar• 1 tin coconut milk• 50g Sichuan PeppercornAdd 4kg chicken thighs or breast and coat thoroughly.Marinate minimum 30 minutes (4-24 hours ideal).
- Cook the chickenPreheat oven to 200°C (fan 180°C).Line trays with baking paper and lightly spray with oil.Lay chicken flat and bake 25-30 minutes until cooked throughGrill last 3-5 minutes for caramelised edges.Rest 5-10 minutes, then dice.
- Creamy Gochujang SauceWhisk together:• 1kg 0% Greek yoghurt• 300g light mayo• 150g gochujang• 75ml rice vinegar and mirin• 10 tsp honey• Juice of 2-3 lemons• 5 tsp garlic powder• 2.5 tsp black pepper• Salt to tasteRefrigerate at least 30 minutes before serving.
- Cook 1.25kg dry white rice with mirin and rice wine vinegar. (makes approx. 3.75kg cooked).Spread on trays and cool completely.Refrigerate several hours or overnight before trying.Add
- Fried RiceTotal ingredients:• 3.75kg cooked rice• 750g mixed vegetables• 15 beaten eggs• 150ml soy sauce• 5 Tbsp oyster sauce• 5–10 tsp sesame oil• Green onion whites (5 bunches)• Diced Korean chickenCook in 3–4 batches:1. Scramble eggs and set aside.2. Cook vegetables.3. Add rice and break up.4. Add chicken.5. Add soy + oyster sauce.6. Toss on high heat.7. Return eggs.8. Finish with sesame oil + green onion
