Blue Apron

Crispy Korean-Style Chicken

with Rice, Kimchi & Sesame Seeds

with Boneless Chicken Breast Pieces

This vibrant dish features bites of tender chicken 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, radishes, and kimchi, all over a bed of fluffy white rice.

Details

Nutrition per serving

Customer Favorite

Ingredients

10 oz

Boneless Chicken Breast Pieces

½ cup

Long Grain White Rice

3 oz

Radishes

⅓ cup

Kimchi

1 each

Persian Cucumbers

2 each

Scallions

¼ cup

Cornstarch

2 tsp

Gochujang

2 tbsp

Mayonnaise

1 tbsp

Mirin (salted cooking wine)

2 tbsp

Soy Glaze

1 tsp

Black & White Sesame Seeds

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

step 2

Prepare the ingredients & make the sauce

Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. 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 radishes, sliced cucumber(s), sliced white bottoms of the scallions, mirin, and kimchi. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally. In a separate, 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.

step 3

Coat & cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch; toss to coat. In a medium nonstick pan (or large for 4 servings), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

step 4

Dress the chicken & serve your dish

Discarding any oil from the pan, transfer the cooked chicken to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the marinated vegetables (including any liquid) and dressed chicken. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!