Korean Fried Chicken

with green bean rice

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Soy

A note about serious food allergies

In Your Box (serves 2)

  • 2 Green Onion
  • 8 oz. Green Beans
  • 2 Boneless Skinless Chicken Breasts
  • ½ cup Jasmine Rice
  • 6 fl. oz. Canola Oil
  • Info
    ⅓ cup Tempura Mix
  • 3 fl. oz. Sweet Chili Sauce
  • ¼ tsp. Red Pepper Flakes
  • 1 tsp. Multicolor Sesame Seeds
  • Nutrition (per serving)

  • Calories
    661
  • Carbohydrates
    82g
  • Fat
    24g
  • Protein
    44g
  • Sodium
    1361mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Trim and thinly slice green onions. Trim ends off green beans. Cut into 1" pieces. Pat chicken breasts dry and, on a separate cutting board, slice lengthwise into 1" wide strips.

  • Step 2 - Make the RIce and Beans
    2

    Make the RIce and Beans

    For softer green beans, add them with rice and cook the full 22 minutes. For crisp-tender beans, follow instructions below. Bring a medium pot with rice and 1 cup water to a boil. Reduce to a simmer, cover, cook 10 minutes. Uncover and stir in green beans, half the green onions (reserve remaining for chicken), and ¼ tsp. salt. Cover and cook until rice is tender, 12-13 minutes.
    While rice cooks, batter chicken

  • Step 3 - Heat Oil and Batter Chicken
    3

    Heat Oil and Batter Chicken

    Place a medium non-stick pan over medium heat and add canola oil. While canola oil heats, add tempura, ¼ cup water, and a pinch of pepper in a mixing bowl and stir to combine. Add chicken strips to bowl with tempura and stir until coated completely.

  • Step 4 - Fry the Chicken
    4

    Fry the Chicken

    Line a plate with a paper towel. Test oil temperature by adding a pinch of tempura 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,

  • Step 5 - Toss Chicken and Finish Dish
    5

    Toss Chicken and Finish Dish

    Place cooked chicken in another mixing bowl and toss with chili sauce, reserved green onions, red pepper flakes (to taste). Plate dish as pictured on front of card, garnishing chicken with sesame seeds. Bon appétit!