Korean-Style Spicy-Sweet Chicken

1. 1 Chicken thighspack 900 g ≈ $3.81 150 g
2. 2 Long-grain ricepack 800 g ≈ $1.96 55 g
3. 3 Starch 15 g
4. 4 Sriracha 15 ml
5. 5 Honey 10 g
6. 6 Soy sauce 15 ml
7. 7 Rice vinegar 10 ml
8. 8 Garlic≈ $10.00 per kg 5 g
9. 9 Fresh ginger≈ $8.00 per kg 5 g
10. 10 Sesame oil 5 ml
11. 11 Sunflower oil 10 ml
12. 12 Sesame seeds 5 g
13. 13 Green onionspack 50 g ≈ $1.30 10 g
14. 14 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, add 140 ml water, season with salt, and steam for 15 minutes until tender. Keep covered.

2. Cut chicken¹ thighs into bite-sized pieces, lightly salt, and toss in cornstarch.

3. Heat oil in a pan and fry the chicken¹ for 8–10 minutes until golden and cooked through.

4. Mix gochujang (Korean chili paste), honey, soy sauce, rice vinegar, minced garlic⁸, grated ginger, and sesame oil.

5. Pour the sauce over the chicken¹ and simmer for 2–3 minutes, stirring, until thickened and coating the pieces.

6. Garnish with toasted sesame seeds and green¹³ onions. Serve over rice.