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Gochujang Chicken with Cucumber, Egg and Rice
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Gochujang Chicken with Cucumber, Egg and Rice

35 Min.Für 2Nutri-Score C€€
von @eeasyrecipes5 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

2 Personen
  • chicken thighs (boneless, cut into bite-sized pieces)Fleisch400 g
  • gochujangVorräte30 g
  • oyster sauceVorräte15 ml
  • honeyVorräte15 ml
  • mirinVorräte15 ml
  • sesame oilVorräte10 ml
  • light soy sauceVorräte15 ml
  • garlic (grated)Obst & Gemüse3 Stücke
  • ginger (grated)Obst & Gemüse10 g
  • saltGewürze2 g
  • sesame seeds (toasted)Nüsse & Samen5 g
  • cucumber (thinly sliced)Obst & Gemüse1 Stück
  • eggsMilchprodukte2 Stücke
  • rice (cooked)Getreide200 g
  • neutral oil (for frying)Vorräte15 ml

pro Portion

Nährwerte

690kcal

Kohlenhydrate
88 g
Eiweiß
31 g
Fett
24 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Bratpfanne
  • Rührschüssel
  • Stielkasserolle

Schritt für Schritt

Zubereitung

  1. Mix the gochujang sauce

    • Combine the gochujang, oyster sauce, honey, mirin, sesame oil, light soy sauce, grated garlic and ginger in a bowl.
    • Stir until smooth and set aside.
    Schritt 1

  2. Cook the chicken

    • Heat the neutral oil in a frying pan over medium-high heat.
    • Add the chicken pieces and fry until golden and cooked through.
    Schritt 2

  3. Glaze with the sauce

    • Pour the gochujang sauce over the chicken.
    • Toss and cook until the sauce thickens and coats the chicken.
    Schritt 3

  4. Fry the eggs

    • Fry the eggs in a hot pan to your liking and season with a little salt.
    Schritt 4

  5. Prepare the cucumber

    • Slice the cucumber thinly and season lightly with salt.
    Schritt 5

  6. Assemble and serve

    • Spoon the cooked rice into bowls.
    • Top with the glazed chicken, fried eggs and cucumber.
    • Sprinkle with toasted sesame seeds and serve.
    Schritt 6
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