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

35 minServes 2Nutri-Score C€€
from @eeasyrecipes5 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • chicken thighs (boneless, cut into bite-sized pieces)Meat400 g
  • gochujangPantry30 g
  • oyster saucePantry15 ml
  • honeyPantry15 ml
  • mirinPantry15 ml
  • sesame oilPantry10 ml
  • light soy saucePantry15 ml
  • garlic (grated)Produce3 pieces
  • ginger (grated)Produce10 g
  • saltSpices2 g
  • sesame seeds (toasted)Nuts & seeds5 g
  • cucumber (thinly sliced)Produce1 piece
  • eggsDairy2 pieces
  • rice (cooked)Grains200 g
  • neutral oil (for frying)Pantry15 ml

per serving

Nutrition

690kcal

Carbs
88 g
Proteins
31 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Saucepan

step by step

Method

  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.
    Step 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.
    Step 2

  3. Glaze with the sauce

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

  4. Fry the eggs

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

  5. Prepare the cucumber

    • Slice the cucumber thinly and season lightly with salt.
    Step 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.
    Step 6
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