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Korean "Fried" Chicken

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Korean "Fried" Chicken
  • Prep Time 45 min
  • Total Time 45 min
  • Servings 4
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Take your weeknight meal to Koreatown with this easy, meal packed with spicy, crunchy Asian flavors.

Ingredients

Chicken

2
cups oven toasted rice cereal
1
tablespoon toasted sesame oil
1
tablespoon honey
4
boneless skinless chicken breasts

Slaw

2
cups julienned unpeeled English (seedless) cucumbers
2
cups matchstick carrots
2
cups shredded coleslaw mix
1
tablespoon sugar
1/4
teaspoon salt
1/2
cup rice wine vinegar
1
tablespoon toasted sesame oil

Sauce

1
tablespoon honey
1
tablespoon rice wine vinegar
1
tablespoon low-sodium soy sauce
1
tablespoon gochujang
1
teaspoon grated gingerroot

Directions

  • 1 Heat oven to 400°F. Line cookie sheet with foil; place baking rack on foil, and spray with cooking spray.
  • 2 Place cereal in food processor. Cover; process until finely ground. In medium bowl, mix sesame oil and honey; add chicken, and toss to coat. Add ground cereal, patting so coating sticks to chicken. Place on baking rack in pan.
  • 3 Bake 30 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • 4 Meanwhile, in large bowl, mix cucumbers, carrots, coleslaw mix, sugar and salt; toss to coat. Cover and let stand at room temperature 10 minutes. Strain mixture; return to bowl, and add 1/2 cup vinegar and 1 tablespoon sesame oil. Toss to coat; cover and refrigerate until ready to serve.
  • 5 In 2-quart saucepan, mix Sauce ingredients. Heat to simmer over low heat. Cook 4 to 5 minutes or until syrupy. Set aside.
  • 6 Strain slaw, and discard excess liquid. Divide slaw among 4 plates. Top each with a chicken breast; drizzle sauce around chicken. Serve immediately.
Tips  

If there are leftovers, shred the chicken and toss with the sauce and slaw for a spin on Chinois salad that will make a great lunch the next day.

Gochujang is a spicy Korean condiment. This dark red paste is usually made from red chili, glutinous rice, fermented soybeans, salt and sometimes a sweetener such as sugar. It is traditionally used in various dishes such as bibimbap, tteokbokki, or also in salads, stews, soups and marinated dishes.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
110
)
Daily Value
Total Fat
13g
19%
(
Saturated Fat
2 1/2g
13%
,
Trans Fat
0g
)
Cholesterol
100mg
34%
Sodium
670mg
28%
Potassium
610mg
17%
Total Carbohydrate
36g
12%
(
Dietary Fiber
4g
18%
,
Sugars
17g
)
Protein
40g
Daily Value*:
Vitamin A
240%
240%
Vitamin C
35%
35%
Calcium
15%
15%
Iron
35%
35%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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