Korean Fried Chicken Bibimbap

Shop Tegal Take Outs Korean Style Chicken here

Serves 2
Ingredients

1 box of Tegal Take Outs Korean Style Chicken Bites

1 tbsp sesame oil

2 garlic cloves, minced

2 carrots, julienned

1 zucchini, halved and sliced on the diagonal

Pinch of salt and pepper

200g bean sprouts

200 baby spinach

2 eggs

2 cups steamed short-grain rice

1 tbsp sesame seeds, to garnish 

Method

1. Preheat the oven to 200°C. Place the Korean Style Chicken pieces in a single layer on an oven tray and bake for 12 minutes, turning halfway through the cooking time.

2. While the chicken is cooking, heat the sesame oil in a large non-stick frying pan over medium-high heat. Add the minced garlic and carrot, season lightly with salt and pepper, and cook for 3 minutes until the carrot is tender. Remove from the pan and set aside.

3. In the same pan, add the sliced zucchini, season with salt and pepper, and cook for 2-3 minutes until tender. Remove from the pan and set aside.

4. Add the baby spinach to the pan and cook for 1-2 minutes, or until wilted. Remove and set aside. Add the bean sprouts to the pan and cook for 1-2 minutes until tender. Remove and set aside.

5. Finally, fry the eggs to your liking in the same pan, adding more sesame oil if needed to prevent sticking.

6. Meanwhile, place the sauce sachet in a bowl of hot water to defrost, then set aside.

7. Divide the steamed rice between two bowls. Top with the cooked vegetables, fried chicken, fried egg and gochujang sauce. Finish with a sprinkling of sesame seeds before serving.