Cook
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by seasoning the chicken with salt and pepper. Add in the egg white and combine well.
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For
2
M
I
200
g
Diced chicken breast, diced
Salt
Pepper
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Per Serving
Calories
560kcal
Fat
7g
Carbs
77g
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Gochujang paste - try to use authentic Korean Gochujang paste, the difference to supermarket own brands is vast. You can usually find it down the World Food aisle, if not you can purchase tubs on Amazon. I like to use day old rice for this recipe, you can cook it prior to but allow it cool completely before pan frying. You can place on a baking tray and refrigerate if you need to speed it up. You can use any frozen veg or even chop up fresh veg for this recipe. I tend to use the Sunshine Mix from Bird's Eye. If you're sensitive to spice, I always recommend using a little less and increasing where needed.
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Chelsea W
9 days ago
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Eleanor F
5 months ago
Decided to make this but as a ‘not crispy chicken’ Gochujang fried rice! Absolutely delicious and full of flavour!
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Alex
5 months ago
Wowww that sounds so good, Eleanor! x
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Nic B
5 months ago
I always fold the crispy chicken through the fried rice so you get a bit of everything on your fork!
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C
Claudia C
5 months ago
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S
Sonia S
10 months ago
Hi Alex! Wanting to meal prep this one for work lunches. Does it reheat well? Thanks 🤗
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Alex
10 months ago
Hey Sonia, I haven't personally tried to reheat it. I'm not sure the chicken for this would stay 'saucy' because its crispy and soaks up quite quickly when it's freshly made. If you do reheat and it looks a bit dry, you could add a tbsp water or broth to loosen the sauce, by mixing it into the chicken
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S
Sonia S
10 months ago
Thank you! I ended up making the crispy sesame chicken and it wasn't too bad reheated. I'm glad I prepped for the work week, because it's yummy!
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Cook
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by seasoning the chicken with salt and pepper. Add in the egg white and combine well.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
200
g
Diced chicken breast, diced
Salt
Pepper
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
560kcal
Fat
7g
Carbs
77g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Gochujang paste - try to use authentic Korean Gochujang paste, the difference to supermarket own brands is vast. You can usually find it down the World Food aisle, if not you can purchase tubs on Amazon. I like to use day old rice for this recipe, you can cook it prior to but allow it cool completely before pan frying. You can place on a baking tray and refrigerate if you need to speed it up. You can use any frozen veg or even chop up fresh veg for this recipe. I tend to use the Sunshine Mix from Bird's Eye. If you're sensitive to spice, I always recommend using a little less and increasing where needed.
Only visible to you
Made it?
Cancel
Chelsea W
9 days ago
Like
Reply
Cancel
Eleanor F
5 months ago
Decided to make this but as a ‘not crispy chicken’ Gochujang fried rice! Absolutely delicious and full of flavour!
Like
Reply
Cancel
Alex
5 months ago
Wowww that sounds so good, Eleanor! x
Like
Reply
Cancel
Nic B
5 months ago
I always fold the crispy chicken through the fried rice so you get a bit of everything on your fork!
Like
Reply
Cancel
C
Claudia C
5 months ago
Like
Reply
Cancel
S
Sonia S
10 months ago
Hi Alex! Wanting to meal prep this one for work lunches. Does it reheat well? Thanks 🤗
Like
Reply
Cancel
Alex
10 months ago
Hey Sonia, I haven't personally tried to reheat it. I'm not sure the chicken for this would stay 'saucy' because its crispy and soaks up quite quickly when it's freshly made. If you do reheat and it looks a bit dry, you could add a tbsp water or broth to loosen the sauce, by mixing it into the chicken
Like
Reply
Cancel
S
Sonia S
10 months ago
Thank you! I ended up making the crispy sesame chicken and it wasn't too bad reheated. I'm glad I prepped for the work week, because it's yummy!
Like
Reply
Cancel
