Korean Fried Chicken

with edamame rice

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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)

  • 2 Green Onions
  • Info
    5 oz. Edamame
  • 13 oz. Boneless Skinless Chicken Breasts
  • ¾ cup Jasmine Rice
  • 6 fl. oz. Canola Oil
  • Info
    ⅓ cup Tempura Mix
  • 3 fl. oz. Sweet Chili Sauce
  • 1 tsp. Multicolor Sesame Seeds
  • Info
    0.406 fl. oz. Tamari Soy Sauce
  • 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.

  • Nutrition (per serving)

  • Calories
    785
  • Carbohydrates
    99g
  • Fat
    26g
  • Protein
    52g
  • Sodium
    1615mg

Recipe Steps

You Will Need

  • Pepper
  • 1 Medium Pot
  • 1 Medium Non-Stick Pan
  • 2 Mixing Bowls

Before You Cook

  • 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 ¾" wide. Season all over with a pinch of pepper.

  • 2

    Make the Edamame Rice

    Bring a medium pot with rice and 1½ 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, ¼ 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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