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Bites of tender chicken are coated with cornstarch before searing to create a delightfully crispy crust—perfect for soaking up an umami-rich combo of soy glaze, mayo, and spicy gochujang. You'll serve the chicken with bright marinated cucumbers, carrots, and kimchi, all over a bed of fluffy white rice.
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Wash and dry the fresh produce. Halve the cucumber(s) lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the sliced cucumber(s), sliced white bottoms of the scallions, carrots, vinegar, and kimchi. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a large bowl, whisk together the mayonnaise, soy glaze, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.
Wash and dry the fresh produce. Halve the cucumber(s) lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the sliced cucumber(s), sliced white bottoms of the scallions, carrots, vinegar, and kimchi. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a large bowl, whisk together the mayonnaise, soy glaze, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.
Tips from Home Chefs