Don’t be afraid of a little Korean heat. Korean heat is quick, it leaves the palate as quickly as it arrives.
Cook the Dainty Jasmine Rice according to package instructions. Keep warm until needed.
Make your cucumber pickle; place all the ingredients into a mixing bowl and stir to combine.
Dice the chicken into large, bite size pieces and place in a large mixing bowl. Pour in the vegetable oil and season with salt and pepper. Toss to coat. Add in the cornstarch and toss to coat evenly.
Place the coated chicken, in a single layer, into the air fryer. Cook at 400* for 15 minutes.
Meanwhile, place the ketchup, gochujang, maple or honey, brown sugar, soy, sesame oil, ginger, and garlic into a wok or medium frying pan. Add in ¼ cup of water and bring to a simmer. Take off the heat and set aside.
When the chicken is done, Remove and toss into the hot sauce.
Spoon some of the Dainty Jasmin Rice into a bowl and top with the Korean Chicken. Garnish with some sliced green onion. Serve the cucumber pickle on the side.
You can do your chicken in an air-fryer or an oven, either way you’ll have great results!
If you don’t have the Korean chili powder, Gochugaru, just omit, no problem.
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