Meat mains
Korean Sticky Chicken with Kimchi Cabbage & Brown Rice
This Korean-inspired dish is packed with punchy flavours. The chicken is dusted with cornflour and cooked in a sticky ginger and garlic sauce.
Cook's notes
After washing the cabbage leaves keep them wet. It allows you to cook them in the pan without the need for any oil; the residual water helps them to steam and wilt. You can add a dash more water if it looks like drying out. Chilli is a matter of personal taste, and cayenne pepper can be potent stuff. We advise you add it to the sauce to your liking. Start cautiously, you can always add more at the end.
Ingredients
- 125g brown basmati rice
- 15g ginger
- 1 garlic clove
- 1 shallot
- 1 tablespoon rice vinegar
- 2 tablespoon tamari
- ½ tablespoon honey
- ¼ teaspoon cayenne pepper - to taste
- ⅓ cabbage
- 250g chicken breast strips
- 1 tablespoon cornflour
- 1 teaspoon sesame seeds
- 4 tablespoons kimchi
Method
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Step 1
Boil a kettle. Rinse the rice in a sieve. Add it to a saucepan with a pinch of salt. Cover with the boiling water and simmer for 25 mins, until tender.
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Step 2
Meanwhile, peel and finely grate, or chop, the ginger and garlic. Peel and finely slice the shallot. Mix them with the vinegar, tamari and honey to make a sauce. Add cayenne pepper cautiously to taste.
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Step 3
Cut out a third of the cabbage, save the rest for another day. Remove and discard any tough core and finely shred the leaves. Wash them well (see cook’s notes).
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Step 4
Put a saucepan on the heat. Add the cabbage with a pinch of salt. Cook for 3-4 mins until starting to wilt and soften. Add a dash of water if it looks like drying out or scorching. Remove from the heat and keep to one side.
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Step 5
Season the chicken lightly with salt and pepper. Dust it with the cornflour and give it a few turns to coat.
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Step 6
Heat 1 tbsp oil in the frying pan and fry the chicken for 3-4 mins until coloured, crisp and cooked through. Add the ginger and garlic sauce and the sesame seeds. Let it all bubble away for 30 secs, until sticky. Remove from the heat.
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Step 7
Return the cabbage to the heat to warm through. Stir in the kimchi and adjust the seasoning to taste.
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Step 8
Drain the rice and serve it topped with the cabbage and sticky chicken.