Korean-Style Chicken Patties
with Sesame-Green Onion Rice, Carrots and Edamame
Gochujang is the star ingredient that takes this dish over the top. Succulent chicken patties are tossed in a sauce consisting of gochujang, soy sauce and honey, then paired with a dynamic veggie duo of carrots and edamame.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Chicken
¾ cup
Jasmine Rice
1 unit(s)
Carrot
56 g
Edamame
(Contains: Soy)
1 unit(s)
Green Onion
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 tbsp
Gochujang
(Contains: Soy, Wheat)
2 tbsp
Ginger-Garlic Puree
1 tbsp
Sesame Seeds
(Contains: Sesame)
1 tbsp
Honey
1 tbsp
Soy Sauce
(Contains: Soy, Wheat, Sulphites)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.31 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then half the ginger-garlic puree and rice. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt and bring to a boil over high heat.Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, add chicken, panko, remaining ginger-garlic puree and 1/8 tsp (1/4 tsp) salt to a medium bowl. Season with pepper, then combine. Form into four 3-inch patties (8 patties for 4 ppl). (NOTE: Your mixture may look wet; this is normal! In step 4, you can carefully re-shape the patties when cooking.)
Heat a large non-stick pan over medium heat.When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 4-5 min. (TIP: Keep your eye on sesame seeds so they don't burn!)Remove from heat, then transfer to a plate.
Peel, then halve carrot lengthwise. Cut into 1/2-inch half-moons.Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add edamame, carrots and 2 tbsp (4 tbsp) water. Cook until veggies are lightly charred, 4-5 mins. Season with salt and pepper.Transfer to a plate.
Add 1 tbsp oil to the same pan, then patties. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1 tbsp oil per batch.)Cook until browned all over and cooked through, 4-5 min per side.**Reduce heat to medium. Add gochujang, honey, soy sauce and 1/2 cup (1 cup) water to the pan. Season with pepper, then stir to combine. Cook, until glaze thickens slightly and patties are well-coated, 2-3 min.
Thinly slice green onion.Fluff rice with a fork, then stir in half the green onions and half the sesame seeds.Divide rice between bowls. Top with veggies and patties.Pour any remaining sauce over patties.Sprinkle with remaining green onions and remaining sesame seeds.
