Korean Chicken Triple Fried Rice Recipe
How To Make Korean Chicken Triple Fried Rice
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Korean Chicken Triple Fried Rice: This korean chicken triple fried rice is a flavourful dish that can be easily made for lunch or dinner. It is a must try recipe.
- Total Cook Time 30 mins
- Prep Time 10 mins
- Cook Time 20 mins
- Recipe Servings2
- Medium
Ingredients of Korean Chicken Triple Fried Rice
- Rice & Veg Base
- 200 gram Steam rice
- 100 gram Steam noodles
- 7 gram Broccoli (diced)
- 7 gram Carrot (diced)
- 10 gram Mixed bell peppers
- 10 gram Cabbage (chopped)
- Seasoning for rice stir-fry-
- 15 gram Schezwan sauce
- 2 gram Black pepper
- 2 gram White pepper
- 2 gram Veg aromat powder
- 4 gram Spring onion (chopped)
- Chicken Gravy
- Boneless chicken leg – 150 gm (bite-size pieces)
- 5 gram Onion (chopped)
- 5 gram Garlic (chopped)
- 5 gram Celery (chopped)
- 2 gram Thai chili
- Seasoning for gravy
- 15 gram Gochujang
- 10 gram Red chili sauce
- 5 gram Crispy chili oil
- 3 gram Light soy sauce
- 2 gram White pepper
- 1 gram Sugar
- 2 gram Veg aromat powder
- Salt – as required
How to Make Korean Chicken Triple Fried Rice
1.
Heat oil on a gentle flame and sauté broccoli, carrot, zucchini, bell peppers, and cabbage lightly. Add steamed rice and Schezwan sauce, then season with black pepper, white pepper, veg aromat, salt, and spring onion.
2.
For the gravy, warm oil on slow flame, sauté onion, garlic, celery, and Thai chili briefly.
3.
Stir in gochujang, red chili sauce, crispy chili oil, light soy, white pepper, sugar, veg aromat, and salt.
4.
Add a little water, then mix in 150 gm fried chili chicken. Finish with a touch of cornflour slurry for body.
5.
Fold the gravy into the rice and toss on high heat for a smoky, wok-kissed finish. Serve hot with a garnish of spring onion and a drizzle of chili oil.