Korean Chicken Bowl with Apple and Cucumber Salad
Enjoy this Korean chicken bowl with gochujang served alongside a fresh apple and cucumber salad, developed in collaboration with Pommes Qualité Québec. A balanced recipe blending maple sweetness, Korean heat and crisp Québec apples.
In collaboration with
Pommes Qualité Québec and
Esther Samson, Es.eatss
2
Portions
10 min
Prepping
15 min
Cooking
Recipe
Easy
Ingredients
- 2 Exceldor chicken breasts, cut into pieces
- 60 ml (¼ cup) cornstarch
- Salt and pepper, to taste
- 30 ml (2 tbsp) gochujang paste
- 30 ml (2 tbsp) rice vinegar
- 15 ml (1 tbsp) soy sauce
- 30 ml (3 tbsp) maple syrup
- 15 ml (1 tbsp) toasted sesame oil
- 1 garlic clove, grated or finely chopped
- 3 Lebanese cucumbers, sliced
- 2 Québec apples, sliced
- ¼ red onion, thinly sliced
- Fresh cilantro, to taste
- Juice of half a lime
- Cooked white rice or jasmine rice, for serving
- Sesame seeds, for garnish
Directions
Click the steps to erase them.
- In a bowl, coat the chicken pieces with cornstarch. Season with salt and pepper.
- Heat a generous drizzle of oil in a large skillet over medium-high heat.
- Sear the chicken (in batches if needed) for 2 to 3 minutes per side, until golden and crispy. Remove and place on paper towels.
- In a bowl, mix together the gochujang, soy sauce, sesame oil, maple syrup, rice vinegar, and garlic. Add the crispy chicken and toss to coat well.
- In another bowl, combine the cucumbers, apples, and red onion. Add some fresh cilantro and lime juice then toss gently.
- Divide the hot rice between bowls. Add the Korean chicken and the apple–cucumber salad. Garnish with sesame seeds and fresh cilantro.
