Good Eggs Meal Kits

Gochujang Fried Chicken with Quick-Pickled Daikon

3299
3 servings
Favorite
Gochujang Fried Chicken with Quick-Pickled Daikon

Product Details

Active Time: 30, Total Time: 40, 3 Servings

This Korean-inspired wheat-free fried chicken bowl hits all the right notes: a fiery-sweet sauce coating crispy thighs with tangy pickled radish and carrots. 


What You Get

Daikon radish 

Crinkle-cut carrot coins 

Gochujang sauce 

Cornstarch 

Boneless, skinless chicken thighs (see note below)

Cooked rice 

Cilantro

Toasted sesame seeds 



What You'll Need

Rice or distilled white vinegar

Sugar

Salt

Egg

Vegetable oil



Makes 3 servings



30 minutes active 

40 minutes total 



Step 1

In a bowl, whisk together ⅔ cup vinegar, ½ cup warm water, ¼ cup sugar, and ½ teaspoon salt until the sugar and salt are dissolved. Quarter the daikon lengthwise, and thinly slice crosswise until you have 2 cups, reserving the rest for another use. Add the daikon and 1½ cups of the carrots to the pickling liquid and stir to combine. Set aside until softened, stirring occasionally, at least 15 minutes or up to 1 hour. 


Step 2

Pour the gochujang sauce into a large bowl, add ⅓ cup water, 2 teaspoons vinegar, and 2 teaspoons sugar, and whisk to combine.



Step 3

In a bowl, whisk together 1 egg and 1 tablespoon of the cornstarch until smooth. Pour 1 cup of the cornstarch onto a plate. Remove the chicken from the packaging, pat dry with paper towels, and season with salt. Working with one piece of chicken at a time, dip it in the egg mixture, letting any excess drip back in the bowl. Dredge it in the cornstarch to completely coat. Transfer the coated chicken to a clean plate in a single layer.


Step 4

In a sauté pan or cast-iron skillet over medium-high heat, pour in vegetable oil to about ½-inch deep. When the oil shimmers (about 375°F), add the chicken and fry until light golden brown, 3 to 4 minutes per side. Transfer the fried chicken to the bowl of gochujang sauce and toss to coat. Slice the chicken.


Step 5

Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes. Pick the cilantro, toss the stems, and tear the leaves. 


Step 6

Heap the rice into bowls, and top with the gochujang chicken and daikon salad (leave the pickling liquid behind). Sprinkle with the sesame seeds, scatter with the cilantro leaves, and serve warm, with the remaining gojuchang sauce for drizzling.

Contains: soy.

Note: The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.

Available for Delivery

About The Producer

Good Eggs Meal Kits
San Francisco, CA
The Good Eggs team is here to bring you simple, delicious, and absurdly fresh eats—now made a little easier with Good Eggs meal kits.Read more