Baked Korean-Style Chicken over Jasmine Rice
with Ponzu-Dressed Bok Choy Slaw
Cooking time
35 minutes
Servings
2/4
Calories
960 /serving
Super crispy chicken is the centrepiece of this dish. You’ll bake the panko-breaded chicken thighs until they’re tender on the inside, with a perfectly crunchy, golden exterior. A side slaw showcases baby bok choy ribbons, shredded cabbage and scallions dressed in a well-rounded soy and ponzu vinaigrette. As a final flourish, coat the bird in a Korean-inspired sweet ’n’ salty pan sauce, and serve over delicate jasmine rice.
We will send you:
- 4 Chicken thighs
- 170g Baby bok choy
- 2 Scallions
- 150g Shredded green cabbage
- 160g Jasmine rice
- 30ml Sweet soy sauce
- 60ml Ponzu lime sauce
- 60g Panko
- 60ml Mayonnaise
- 15ml Ketchup
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
34 g
Saturated Fat
5 g
Sodium
2220 mg
Total Carb
118 g
Sugars
24 g
Protein
47 g
Fibre
5 g
Preparation
Prepare the chicken
Preheat the oven to 450°F. Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. In a large bowl, combine the panko, ½ the remaining spices and S&P. In a second large bowl, combine the mayo, 1 tbsp of the ponzu (double for 4 portions) and S&P. Working one at a time, coat the chicken in the mayo (letting any excess drip off), then in the panko (pressing to adhere). Transfer to a lined sheet pan.
Bake the chicken
Bake the chicken*, without flipping, 18 to 20 min., until cooked through and beginning to brown.
Cook the rice
Meanwhile, in a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Mise en place
Meanwhile, remove the root ends of the bok choy; thinly slice. Thinly slice the scallions, separating the white bottoms and green tops. In a medium bowl, make the slaw by combining 1 tsp of the soy sauce, 1 tbsp oil (double both for 4 portions), ⅓ of the remaining ponzu, ½ the white bottoms of the scallions and S&P. Add the bok choy and cabbage; toss well.
Make the sauce
In a medium pan, heat a drizzle of oil on medium-high. Add the remaining white bottoms of the scallions and sauté, 30 sec. to 1 min., until fragrant. Add the ketchup, remaining soy sauce, ponzu and spices, and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until thickened.
Coat the chicken & serve
To the pan of sauce, add the chicken. Cook, spooning the sauce over, 1 to 2 min., until coated. Divide the rice between your bowls. Top with the chicken (slice beforehand if desired) and slaw. Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
