Protein Swap | Spicy Korean Chicken Breasts
with Sweet Potato & Bok Choy Hash
Cooking time
30 minutes
Servings
2/4
Calories
700 /serving
For a midweek pick-me-up, nothing beats Korean fried chicken—the other KFC. It’s made for the Air Fryer, coming out nicely crusted, with minimal oil and mess. While the gochujang glaze sparks joy, the hash has your veggie count covered with a buttery, garlicky tumble of sweet potatoes and bok choy.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 2 Scallions
- 2 Garlic cloves
- 340g Bok choy tips
- 450g Sweet potatoes
- 30ml Sweet soy sauce
- 15g Gochujang
- 20g Cornstarch
- 15ml Ketchup
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Milk • Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
1 or 2 tbsp Butter
Air fryer
Total Fat
19 g
Saturated Fat
6 g
Sodium
2330 mg
Total Carb
86 g
Sugars
31 g
Protein
46 g
Fibre
10 g
Preparation
Boil the sweet potatoes
- Preheat the air fryer to 400°F. Lightly oil the basket. Bring a medium pot of salted water to a boil.
- Peel and medium-dice the sweet potatoes.
- Add to the pot of boiling water and boil, 12 to 14 min., until tender.
- Drain the sweet potatoes.
Prepare the chicken
- Meanwhile, pat the chicken dry.
- In a large bowl, combine the chicken, a drizzle of oil, ½ the spices and S&P.
- Add the cornstarch; toss well.
Fry the chicken
- Place the chicken* in the air fryer and lightly brush or spray with oil.
- Fry, flipping and drizzling with oil halfway, 12 to 16 min., until browned and cooked through.
Make the hash
- Meanwhile, mince the garlic.
- Remove the root ends of the bok choy; thinly slice crosswise.
- In a large pan, heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium.
- Add the sweet potatoes and ¾ of the garlic. Sauté, 3 to 4 min., until lightly browned.
- Add the bok choy and sauté, partially covered, 3 to 5 min., until the vegetables are tender; season with the remaining spices.
Glaze the chicken
- Thinly slice the scallions crosswise.
- In a second large bowl, make the glaze by combining the soy sauce, ketchup, gochujang, remaining garlic and a drizzle of oil.
- Add the chicken and scallions; toss well.
Plate your dish
- Divide the hash and chicken between your plates.
- Drizzle the chicken with any remaining glaze. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
