March 18, 2020

Korean style fried chicken and lemon rice

Today I have done my first workout since ages. I literally don't do any sport. (I know how does it sound.) I do have some spare time so I have decided to try. Oh well I do not feel better I could never lie. That was hilarious I'm telling you. You should have seen me. I bet I won't be able to move my legs tomorrow but I am challenging myself for a second round. I have truly deserved this fantastic chicken for lunch today. Have a look and enjoy my new recipe. 


Ingredients:
  • 300 g chicken breast
  • 1/2 cup plain flour
  • 1 egg
  • drizzle of milk
  • 1/2 cup cornstarch
  • 1 tsp Korean red pepper paste
  • 2 Tbsp soy sauce
  • 3 Tbsp rice vinegar
  • 1/4 cup brown sugar
  • sesam stads
Preparation:
  1. In a bowl mix well Korean paste, soy sauce, vinegar and brown sugar. (Prepare first - the time when you'll be preparing chicken will help to sugar resolve well in the sauce.)
  2. Cut the chicken into the bite chunks. Set aside.
  3. Prepare three small bowls. One for plain flour, in a second one wisk an egg with some milk, third one for a cornstarch.
  4. Coat the chicken first in a flour, then in egg mixture and then cover with cornstarch. Set aside. 
  5. Preheat you oil into temperature 170°C. (I have used fryer but you can easily fry on the thick bottom pan.)
  6. Fry chicken 4-5 min until golden brown.
  7. Remove to the plate lined with kitchen towel just to remove any excess of cooking oil.
  8. Mix the ready sauce quickly and place the chicken in. Toss and sprinkle with sesame seeds. 
  9. Serve hot, best with lemon rice.  (see recipe below)

Lemon rice

Ingredients:

  • 1 cup of basmati rice
  • 1/2 tsp salt
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • zest from 1/2 lemon
  • juice form 1/2 lemon 
  • 2 cups of water
Preparation:
  1. Rinse rice few times - until the water will be clear.
  2. Move to the small pot.
  3. Add salt, basil oregano and water. Stir.
  4. Cover and bring to the boil. Then remove the cover and on the medium to low heat cook for about 15 min. (You can also check the cooking time on the original packeting.) The rice should soak all water after this time. Turn off the heat.
  5.  Mix gently with fork stirring in lemon juice.
  6. Garnish with lemon wedge and optional with basil leaf. Serve warm in a small bowl. 

Tasty and quick to prepare. Those are ingredients I do always have home so for me was a big plus as we are in the moment where we definitely should stay home. Do you have your cupboard/fridge favourites?

Myniowska

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