Main courses
Korean chicken bowl with apple salad
Want a meal bowl that packs a punch without being complicated? This Korean chicken bowl combines crispy chicken coated in a sweet and savory gochujang sauce (with a touch of maple syrup and sesame oil) with an ultra-fresh salad of Quebec cucumbers and apples. The result is a truly satisfying contrast of hot and cold, crunchy and melt-in-your-mouth, perfect for a quick dinner that tastes amazing.
Ingredients
2 Exceldor chicken breasts, cut into pieces
60 ml (¼ cup) cornstarch
Salt and pepper, to taste
30 ml (2 tablespoons) gochujang paste
30 ml (2 tablespoons) rice vinegar
15 ml (1 tablespoon) soy sauce
30 ml (3 tablespoons) maple syrup
15 ml (1 tablespoon) toasted sesame oil
1 clove garlic, grated or finely chopped
3 Lebanese cucumbers, sliced
2 Quebec apples, sliced
¼ red onion, finely chopped
Fresh cilantro, to taste
Juice of ½ lime
White rice or jasmine rice, cooked, to serve
Sesame seeds, for garnish
Preparation
- In a bowl, coat the chicken pieces with cornstarch. Season with salt and pepper.
- Heat a generous amount of oil in a large skillet over medium-high heat.
- Brown the chicken (in batches if necessary) for 2 to 3 minutes per side, until golden brown and crispy. Remove and place on paper towels.
- In a bowl, combine the gochujang, soy sauce, sesame oil, maple syrup, rice vinegar, and garlic. Add the crispy chicken and toss to coat each piece evenly.
- In a bowl, combine the cucumbers, apples, and red onion. Add a little fresh cilantro and lime juice, and mix gently.
- Divide the hot rice between bowls. Add the Korean chicken and apple and cucumber salad. Garnish with sesame seeds and fresh cilantro.
Tips and tricks
- Choose a firm, crispy apple crispy Cortland, Spartan, or Gala so that it stays fresh in the salad and balances the spicy-sweet sauce.
- Slice the apples at the last minute (or sprinkle them immediately with lime juice) to limit oxidation and keep their beautiful color.
- Coat the chicken with cornstarch in small amounts and shake off the excess: this will give you a lighter, crispier crust.
- Brown the chicken in batches without overcrowding the pan to prevent it from losing its crispiness.
- Add the sauce to the chicken just before serving if you want to keep it as crispy as possible.
In collaboration with
