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Gochujang Yoghurt Fried Chicken with Rice & Salad

Ingredients

  • 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:

  1. In a bowl, mix together gochujang, yoghurt, soy sauce, honey, garlic, ginger and a good sprinkle of salt and pepper.
  2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes or longer if possible.
  3. Cook the rice according to packet instructions.
  4. Heat a generous amount of oil in a deep sided frying pan or wok.
  5. While the oil is heating, lift the chicken from the marinade and toss in a bowl with the flour.
  6. Once the oil is hot but not smoking, cook the chicken in batches until crisp and cooked through. Drain on paper towels.
  7. In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, and red onion.
  8. In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, salt, and pepper. Drizzle over the salad and toss to coat.
  9. Serve the chicken with rice and salad, garnish with sesame seeds.

Product Used

Authentic Greek Yoghurts strained the traditional way.

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