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Korean-Style Chicken Bowl
In collaboration with
Geneviève O'Gleman
Sweet and Sour Korean-Style Chicken: A Journey Around the World, even on a Busy Weeknight!
4
Portions
15 min
Prepping
35 min
Cooking
Recipe
Easy
Ingredients
MAPLE GOCHUJANG CHICKEN
- Maple syrup – 60 ml (¼ cup)
- Tomato paste (see NOTE 1) – 15 ml (1 tbsp)
- Toasted sesame oil – 15 ml (1 tbsp)
- Rice vinegar – 15 ml (1 tbsp)
- Gochujang (a spicy paste made from red chili peppers, fermented soybeans and rice. See NOTE 2) – 5 to 10 ml (1 to 2 tsp)
- Cornstarch – 37.5 ml (2 ½ tbsp), divided into two portions
RICE AND VEGETABLES
- Short grain rice (Calrose sushi rice) – 250 ml (1 cup)
- Water – 375 ml (1 ½ cup)
- Salt – 1 ml (¼ tsp)
- Vegetables of your choice – 1 L (4 cups) sliced or cut into florets
TOPPINGS (OPTIONAL)
- Chopped green onions – 4
- Kimchi (Korean fermented cabbage, see NOTE 3) – 250 ml (1 cup)
- Sesame seeds – 15 ml (1 tbsp)
Directions
Click the steps to erase them.
- Preheat the oven to 220 °C (425 °F). Place one rack in the centre of the oven and the other at the very bottom. Line a baking sheet with aluminum foil. Bring water to a boil.
- Starting chicken preparation. Before heating, in a small saucepan, whisk together the maple syrup, tomato paste, oil, vinegar, gochujang paste, and 7.5 ml (½ tbsp) of cornstarch until the cornstarch is completely dissolved.
- Bring to a boil over high heat. Reduce to medium heat, and continue cooking for 1 minute or until the sauce thickens, stirring continuously. Remove from heat and set aside.
- Preparing the rice and the vegetables. Using a sieve, rinse the rice under cold water and drain. Transfer to a 20 cm (8 in) square baking dish.
- Pour in 375 ml (1½ cup) of boiling water and add salt. Stir and cover with aluminum foil. Bake for 15 minutes, placing dish on the centre rack.
- Meanwhile, cut chosen vegetables.
- Continuing chicken preparation. Place the chicken and the rest of the cornstarch (30 ml or 2 tbsp) in a large bowl. Mix to entirely coat the meat. Pour in about half of the reserved sauce, and mix again to completely coat the chicken. Transfer to the baking sheet.
- Remove the rice from the oven, spread the vegetables over the dish, and cover. Place the rice dish on the bottom rack, and the chicken dish on the centre one. Continue cooking for 10 minutes or until the inside of the chicken is no longer pink.
- Remove the rice dish from the oven and set aside. Using a basting brush, brush the chicken with the remaining sauce.
- Finish cooking the chicken under the grill (broil) for 1 or 2 minutes until the meat begins to caramelize.
- Divide the rice and vegetables between 4 bowls. Garnish with chicken fillets, kimchi, sesame seeds and green onions. Serve.
Conservation
- Keeps for 4 days in the refrigerator or 3 months in the freezer.
Notes
- As you will only use a small portion of the tin of tomato paste, freeze the rest in handy 15 ml (1 tbsp) portions. You will have some on hand whenever you need it!
- Gochujang, a Korean condiment, is generally available in Asian grocery stores. If you can’t find any, use a dash of your favourite hot sauce instead. Feel free to adjust the quantity to your taste.
- Kimchi is a Korean fermented cabbage. It adds a crunchy texture as well as a spicy and tangy flavour that you’re going to love! You can find this food in Asian markets and in some grocery stores.
- Got a big family to feed? You can double this recipe very easily! Just make sure you use a 23 cm × 33 cm (9 in x 13 in) baking dish to cook the rice and vegetables. Also allow an extra 5 minutes of cooking time at step 8 of the recipe.