We made this Home Chef meal back in June and it was Korean Fried Chicken. This is the first intermediate level kit that we’ve prepared. We’re really advancing our skills, haha.
By far, one of our favorites already! As usual, here are the ingredients:
- 2 Green Onions
- 5 oz. Edamame
- 13 oz. Boneless Skinless Chicken Breasts
- ¾ cup Jasmine Rice
- 6 fl. oz. Canola Oil
- ⅓ cup Tempura Mix
- 3 fl. oz. Sweet Chili Sauce
- 1 tsp. Multicolor Sesame Seeds
- ¼ tsp. Red Pepper Flakes
- 0.406 fl. oz. Tamari Soy Sauce
For the price of $17, it’s not too horrible to spend on this kit. I really liked it, so I consider it worth the effort and money.
Disclaimer: My final product does not look as pictured in regards to the presentational aspect of it, but you can bet that it tasted just as good as it looked!
Let’s Get to Cooking!
The first few steps we did were cut the green onions and pat the chicken until it was dry. We also put the rice on the stove to start cooking while we were prepping everything else. Then, we placed the chicken in the tempura mix and coated it.
We all know what raw chicken looks like, so I’ll spare you pre-cooked appearance of it! Haha. So, into the pan it goes!
For the canola oil, we put it in a deep skillet to fry the chicken in.
The chicken is at about the halfway mark and cooking just fine enough. Although, some did cook quicker than others. We decided to cut the chicken up smaller so they wouldn’t be as large if we just cut the two chicken breasts in half. Plus, it looks like a lot more than just four larger slices of chicken!
When the rice cooked for about 10 minutes, we threw in half of the green onions and the edamame beans to cook for the remaining 10 or so minutes left. We poured the sweet chili sauce, pepper flakes, and the other half of the green onions into a bowl to coat the chicken once it was finished on the stove.
Now, our chicken is golden and glorious.
Next, we mix the chicken together in the sauce! It doesn’t look like a lot of sauce, but it did lightly coat the chicken. I think it could have used just a tad bit more, but I liked that it was a decent amount of sauce to where it didn’t drench the chicken.
Now that I think about it, we didn’t use the soy sauce packets, so maybe that had an effect on it? Probably, but disregard that detail, haha. We decided to leave it out because we liked the sweet chili as is. Sometimes soy sauce just makes some things too salty for my liking. But, to each their own!
Now that we’ve coated as much as we can, and the rice should be ready by now, here’s how it turned out:
As the instructions said, I had to garnish it with the sesame seeds. Really, they just makes allll the dishes look fancy if they’re sprinkled on! I’ve wanted to keep an eye out for this dish in stores again because the perfect spice ratio, but I haven’t seen it lately. Sadness.
Taste: I love sweet chili sauce, and the crispiness of the chicken was so, so good! I enjoyed the edamame and rice combination as well.
The rice was so much and extremely filling that we still had a little left over, which I ate the rest of it the next day because I always crave carbs! Haha. The heat level was pretty spicy, but it wasn’t overbearing. I think it had the perfect spice to flavor ratio overall!
Recently, I made some orange chicken from scratch that I can’t wait to share with you all soon! That meal turned out even better, and I’m somewhat proud of how well it turned out on the first try especially!
Have a lovely day and rest of the week!