Korean Fried Chicken with Pickled Radish and Slaw
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 600 g boneless chicken thighs, diced
- 4 tbsp cornflour
- 2 tbsp gochujang paste
- 1 tbsp soy sauce
- 2 tbsp caster sugar
- 200 g mooli (daikon radish)
- 200 g cabbage
- 2 tbsp rice vinegar
- 4 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 439 kcal
- Protein
- 29.6 g
- Carbohydrate
- 20.5 g
- of which sugars
- 11.2 g
- Fat
- 25.8 g
- of which saturates
- 4.6 g
- Fibre
- 2.5 g
- Salt
- 1.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel the mooli and cut into small cubes, then toss with half the rice vinegar and half the sugar and set aside to pickle.
- 2
Shred the cabbage and toss with the remaining rice vinegar for the slaw.
- 3
Toss the chicken in the cornflour to coat.
- 4
Heat the vegetable oil in a large frying pan and fry the chicken for 8-10 minutes, turning, until golden and cooked through with no pink remaining.
- 5
Mix the gochujang, soy sauce and remaining sugar in a small pan and warm through, then toss with the fried chicken to coat.
- 6
Serve the chicken with the pickled radish and cabbage slaw alongside rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.