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:

• 20-24 oz Chicken Breasts (or thighs), cut into bite-sized pieces

• 1-1.5 C Jasmine Rice

• 1 Lime

• 4-5 Scallions

• 2-3 Cucumbers

• 1 C Corn Starch

• 1-2 Tbsp Dr. C's Magical Meat Dust

• Sesame Seeds (optional)

For the Cucumber Salad:

• 2 Tbsp White Wine Vinegar

• 2 tsp Sesame Oil

• Salt & Pepper (to taste)

For the Sauce:

• 4 Tbsp Soy Sauce

• 2 Tbsp Sesame Oil

• 3 Tbsp Sugar

• 1-2 tsp Sriracha

• 3 Tbsp Water

• 1 tsp Corn Starch

For Frying:

• Canola or other frying oil

• Salt & Pepper (to taste)

Preparation Steps

Prep Work:

1. Slice scallions, separating the whites from the greens.

2. Cut the lime in half.

3. Peel and slice cucumbers lengthwise, remove the seeds, and cut them into half-moons.

Making the Cucumber Salad:

1. In a bowl, mix white wine vinegar, 2 tsp sesame oil, salt, and pepper until the salt dissolves.

2. Add scallion whites and cucumbers, mix to combine, and refrigerate to allow the flavors to pickle.

Preparing the Sauce:

1. In a bowl, mix soy sauce, 2 tbsp sesame oil, sugar, and sriracha.

2. Add water and corn starch, mixing well to ensure a smooth sauce.

Cooking the Rice:

1. Cook jasmine rice according to package directions. (Tip: Use a rice cooker for best results!)

2. 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:

1. Heat a large pot with canola or frying oil to 300°F.

2. In a bowl, mix remaining corn starch with salt, pepper, and Dr. C’s Magical Meat Dust.

3. Coat the chicken pieces well in the seasoned corn starch mixture.

4. Fry in batches for 2-3 minutes until lightly browned, then remove from the oil.

5. Increase oil temperature to 350°F, return the chicken, and fry until golden brown (about 3-5 minutes). Remove and set aside.

Final Assembly:

1. In a skillet over medium-high heat, pour in the sauce mixture and let it slightly thicken (1-2 minutes).

2. Add fried chicken to the skillet, tossing to coat evenly in the sauce.

1. Serve the chicken over a bed of jasmine rice with the cucumber salad on the side.

2. Garnish with remaining scallion greens and optional sesame seeds for an extra pop of flavor.