Meal Kit
Korean Fried Chicken
with edamame rice
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Eggs, Wheat, Sesame, Soy
Chef
Jimmy Madla
Fried chicken has been good to you so long, a constant friend next to golden arches and bells of taco in the fast food section of town. How can it be any better? It can. Those plucky pieces can be tossed in chili sauce with red pepper flakes, and sprinkled with sesame seeds. Sweet-and-spicy coating tempura-battered pieces of perfectly fried chicken? Tell that colonel you're going AWOL.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 6 fl. oz. Canola Oil
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5 oz. Edamame
- ¾ cup Jasmine Rice
- 3 fl. oz. Sweet Chili Sauce
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⅓ cup Tempura Mix
- 2 Green Onions
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⅖ fl. oz. Tamari Soy Sauce
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1 tsp. Multicolor Sesame Seeds
- ¼ tsp. Red Pepper Flakes
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) gqRV9gqE
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Calories750
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Carbohydrates93g
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Net Carbs90g
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Fat26g
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Protein52g
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Sodium1310mg
Recipe Steps
You Will Need
- Pepper
- 1 Medium Pot
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Trim and thinly slice green onions.
On a separate cutting board, pat chicken dry and slice each breast lengthwise into four equal strips, about 3/4" wide. Season all over with a pinch of pepper. -
2 Make the Edamame Rice
Bring a medium pot with rice and 1.5 cups water to a boil. Reduce to a simmer, cover, and cook, 10 minutes. Simmering liquids will still be bubbling slightly.
Uncover, and stir in edamame and half the green onions (reserve remaining for chicken). Cover again, and cook until rice is tender, 8-10 minutes.Remove from burner. Stir in soy sauce.While rice cooks, batter chicken. -
3 Heat Oil and Batter Chicken
Place a medium non-stick pan over medium heat and add canola oil. Heat oil, 5 minutes.
While oil heats, combine tempura mix, 1/4 cup cold water, and a pinch of pepper in a mixing bowl until a batter forms the consistency of thin pancake batter. If too thick, add water, 1 Tbsp. at a time, until the correct consistency is achieved.Add chicken strips to bowl and coat completely. -
4 Fry the Chicken
Line a plate with a paper towel.
Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.Working in batches if necessary, lay chicken strips in hot oil and flip occasionally until crispy, golden brown, and chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes.Transfer cooked chicken to towel-lined plate. -
5 Toss Chicken and Finish Dish
Place cooked chicken in another mixing bowl and toss with sweet chili sauce, reserved green onions, and red pepper flakes (to taste).
Plate dish as pictured on front of card, garnishing chicken with sesame seeds. Bon appétit!
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