Vegetarian Sticky Korean ‘Chicken’ with Vegetable Firecracker Rice | RECIPE

One of my favourite places to eat is Yo! Sushi, and whenever I’m there I have to get the Vegetable Firecracker Rice and Korean Fried Chicken (as well as sushi of course, but I’m too scared to make that just yet).

This is a dish that I crave all the time, but since I don’t have a Yo! Sushi that close to my house, I figured it would make sense to try recreating it at home! I was also just looking for an excuse to use gochujang because I’m a little obsessed.

I used a few different recipes for this dish: a sushi rice recipe, the actual recipe for Vegetable Firecracker Rice from the Yo! Sushi cookbook and a sticky Korean glaze recipe. I chose not to make fried chicken for two reasons – the first is that baking chicken is just healthier and a lot faster for a weeknight meal, and the second reason is that I’m trying to eat less meat, so I replaced chicken for breaded quorn pieces!

Of course, if you’re desperate for real fried chicken then feel free to make your own and substitute it for the quorn, but if you’re a veggie then this is a really easy and delicious meal to make!

What you’ll need (serves 4):

For the rice:

  • 450g sushi rice
  • 700ml water
  • 4 tbsp rice vinegar
  • 3 tbsp caster sugar (the recipe calls for 4 tbsp, but I found this too sweet)
  • 1 1/4 tsp salt
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 carrot, peeled and finely diced
  • 2 bell peppers, deseeded and diced (preferably different colours to add contrast)
  • 2 garlic cloves, crushed
  • 4 tbsp edamame
  • 1 tsp toasted sesame oil
  • 4 tbsp light soy sauce
  • 1/2 tsp freshly ground white pepper
  • 1/2 tsp shichimi togarashi (Japanese seven-spice)
  • 4 tsp spring onions, finely chopped
  • 2 tsp sesame seeds

For the Korean Chicken:

  • 300g Quorn Southern Fried Bites (or substitute with fried chicken)
  • 6 tbsp dark brown sugar
  • 2 tbsp gochujang
  • 2 tbsp soy sauce
  • 2 large garlic cloves, crushed
  • 1 inch piece of ginger, grated
  • 2 tsp sesame oil

How to make:

  1. Place rice into a large bowl. Fill with cold water and rub the rice together with your hands until the water turns milky white. Pour off the cloudy water, being careful not to pour out any rice. Repeat 4 times or until the water stays clear.
  2. Drain the rice and place into a saucepan along with the 700ml of water. Bring to the boil over a high heat, then cover and reduce heat to low. Let the rice simmer for 15 minutes, then remove from the heat and let stand for 5 minutes.
  3. In a small bowl, stir together the sugar, rice vinegar and salt until dissolved. Transfer the rice into a large bowl, then pour in the vinegar mixture, stirring well to prevent large lumps forming. Leave to sit at room temperature until cool.
  4. Whilst the rice is cooling, bake the chicken in the oven using the instructions on the bag.
  5. Begin making the sauce by placing all the ingredients into a saucepan and simmer on low until syrupy, around 3-4 minutes. Set aside until it needs to be used.
  6. Begin making the rice by heating a large wok over medium heat and adding the vegetable oil. Allow the oil to heat before adding the onion, then stir-fry for 2-3 minutes. Then, add the carrot, peppers, garlic and edamame and cook for a further 3 minutes.
  7. Remove the vegetables from the wok with a slotted spoon, then add the sesame oil to the wok. Add the rice, separating any lumps that may have formed, and stir-fry for 2-3 minutes.
  8. Add the vegetables back into the wok, tossing with the rice to fully combine. Pour the soy sauce around the edge of the wok, season with the pepper and shichimi togarashi and stir to mix well.
  9. Reheat the sauce. Place the quorn pieces into a large bowl and slowly add the sauce, tossing to coat.
  10. Plate the rice, topping with the quorn pieces. Garnish with the spring onion and sesame seeds, then serve!

This is possibly one of my favourite recipes I’ve tried so far – it tasted so much like the real thing, but it’s completely veggie! You could even make this vegan by using a vegan meat replacement, and the rice itself is completely vegan.

I can definitely see myself making this a lot in the future, it wasn’t particularly difficult or time-consuming and it completely fulfilled my Yo! Sushi cravings!

I hope you guys enjoyed this post, let me know in the comments if you try out this recipe (you should!) and what you thought of it. See you next time,

A x

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