Korean-Inspired Chicken over Jasmine Rice with Cucumber Salad
If you’re looking for a dish that’s packed with bold flavors, crisp textures, and a perfect balance of heat and sweetness, this Korean-inspired chicken over jasmine rice with cucumber salad is a must-try. In just 35-45 minutes, you can create a restaurant-quality meal at home that serves 4-6 people. Let’s dive into how you can bring this dish to life!
Ingredients
Main Components:
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20-24 oz Chicken Breasts (or thighs), cut into bite-sized pieces
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1-1.5 C Jasmine Rice
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1 Lime
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4-5 Scallions
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2-3 Cucumbers
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1 C Corn Starch
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1-2 Tbsp Dr. C's Magical Meat Dust
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Sesame Seeds (optional)
For the Cucumber Salad:
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2 Tbsp White Wine Vinegar
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2 tsp Sesame Oil
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Salt & Pepper (to taste)
For the Sauce:
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4 Tbsp Soy Sauce
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2 Tbsp Sesame Oil
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3 Tbsp Sugar
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1-2 tsp Sriracha
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3 Tbsp Water
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1 tsp Corn Starch
For Frying:
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Canola or other frying oil
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Salt & Pepper (to taste)

Preparation Steps
Prep Work:
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Slice scallions, separating the whites from the greens.
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Cut the lime in half.
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Peel and slice cucumbers lengthwise, remove the seeds, and cut them into half-moons.

Making the Cucumber Salad:
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In a bowl, mix white wine vinegar, 2 tsp sesame oil, salt, and pepper until the salt dissolves.
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Add scallion whites and cucumbers, mix to combine, and refrigerate to allow the flavors to pickle.

Preparing the Sauce:
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In a bowl, mix soy sauce, 2 tbsp sesame oil, sugar, and sriracha.
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Add water and corn starch, mixing well to ensure a smooth sauce.

Cooking the Rice:
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Cook jasmine rice according to package directions. (Tip: Use a rice cooker for best results!)
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Once cooked, fluff the rice and mix in the remaining sesame oil, salt, pepper, half the scallion greens, and juice from the lime halves.

Cooking Instructions
Preparing the Chicken:
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Heat a large pot with canola or frying oil to 300°F.
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In a bowl, mix remaining corn starch with salt, pepper, and Dr. C’s Magical Meat Dust.
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Coat the chicken pieces well in the seasoned corn starch mixture.
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Fry in batches for 2-3 minutes until lightly browned, then remove from the oil.
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Increase oil temperature to 350°F, return the chicken, and fry until golden brown (about 3-5 minutes). Remove and set aside.
Final Assembly:
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In a skillet over medium-high heat, pour in the sauce mixture and let it slightly thicken (1-2 minutes).
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Add fried chicken to the skillet, tossing to coat evenly in the sauce.

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Serve the chicken over a bed of jasmine rice with the cucumber salad on the side.
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Garnish with remaining scallion greens and optional sesame seeds for an extra pop of flavor.