Sweet and Spicy Chicken Cup Rice recipe - ingredients, nutrition and when to eat it
This Korean street-food dish is served in a cup with seasoned fried chicken and seaweed flakes over rice.
This Korean street-food dish is served in a cup with seasoned fried chicken and seaweed flakes over rice. The sweet and spicy sauce pairs well with the savory seaweed, making it an easy lunch or hearty dinner.
Street food · 10 minutes to cook
Nutrition (per 374.5g serving): 666 kcal · protein 27g · carbohydrate 93.3g · fat 18.5g · sodium 1089mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the chicken into evenly sized pieces so they cook through at the same rate.
Tips: If the sauce starts sticking to the pan, add a tablespoon of water to adjust the consistency.
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Ingredients (1 serving)
- White rice — 1 bowl
- Boneless, skinless chicken thighs — 100 g
- Gochujang (Korean red chili paste) — 1 Tbsp
- Ketchup — 1 Tbsp
- Rice syrup — 1 Tbsp
- Soy sauce — 1 tsp
- Garlic — 1 tsp
- Cooking oil — 1 tsp
- Dried seaweed — 1 Tbsp
- Sesame seeds — 0.5 tsp