Skip to contentIngredients
- 2 tbsp Gochujang paste
- 1/4 cup Cyclops Greek Yoghurt
- 1 tbsp soy sauce
- 1 tbsp runny honey
- 1 clove of garlic - crushed
- 2 cm fresh ginger grated
- 325 g chicken thigh fillets
- 3/4 cup jasmine rice
- 1/2 cup rice bran oil
- 1/2 cup plain flour
- 60 g mesclun salad mix
- 75 g cherry tomatoes halved
- 1/2 cucumber sliced
- 1/2 red onion thinly sliced
- 1/2 tbsp sesame seeds toasted in a dry frying pan
- 1 1/2 tbsp olive oil
- 1 tbsp rice vinegar
- 1/2 tsp soy sauce
- 1/2 tsp runny honey
Instructions:
- In a bowl, mix together gochujang, yoghurt, soy sauce, honey, garlic, ginger and a good sprinkle of salt and pepper.
- Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes or longer if possible.
- Cook the rice according to packet instructions.
- Heat a generous amount of oil in a deep sided frying pan or wok.
- While the oil is heating, lift the chicken from the marinade and toss in a bowl with the flour.
- Once the oil is hot but not smoking, cook the chicken in batches until crisp and cooked through. Drain on paper towels.
- In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, and red onion.
- In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, salt, and pepper. Drizzle over the salad and toss to coat.
- Serve the chicken with rice and salad, garnish with sesame seeds.
Product Used
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Authentic Greek Yoghurts strained the traditional way.
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