Crispy Korean-Style Chicken with Rice, Kimchi & Sesame Seeds

Crispy Korean-Style Chicken

with Rice, Kimchi & Sesame Seeds

25 MIN
+$5.99/serving 2 Servings
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Available Options

  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Flank Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks
    • with Flank Steaks

    From the Test Kitchen

    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.
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    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Crispy Korean-Style Chicken with Rice, Kimchi & Sesame Seeds
    Title
    • 2 Flank Steaks
    • ½ cup Long Grain White Rice
    • 3 oz Radishes
    • ⅓ cup Kimchi
    • 1 Persian Cucumber
    • 2 Scallions
    • 2 tsps Gochujang
    • ¼ cup Cornstarch
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 2 Tbsps Soy Glaze
    • 1 tsp Black & White Sesame Seeds

    Crispy Korean-Style Chicken

    Cook the rice
    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. 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.
    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 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, sliced white bottoms of the scallions, mirin, and kimchi. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate, medium 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.

    Prepare the ingredients & make the sauce
    Cook the steaks
    3 Cook the steaks
    Pat the steaks dry with paper towels; season with salt and pepper on both sides (you'll omit the cornstarch for steak). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 
    4 Slice the steaks & serve your dish
    Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the cooked rice topped with the marinated vegetables (including any liquid) and sliced steaks. Drizzle the steaks with the sauce. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!
    Slice the steaks & serve your dish
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