Spicy and sweet chicken and sweet triangular gimbap
Spicy chicken gangjeong is in the savory and well-seasoned rice. You can pack it in a lunch box. You can cook it when you don't have an appetite and make it when you have chicken breast left. It's good to heat it up in the microwave in the morning and eat it for breakfast.
3 serving
Within 30 minutes
센
Ingredients
  • Cooking oil
    2TS
  • parsley powder
    little
  • Kim
    2~3piece
  • instant rice
    3bowl
  • Salt
    2ts
  • Sesame oil
    1TS
  • sesame salt
    1TS
  • red pepper paste
    2TS
  • Sesame
    1/2TS
  • crushed garlic
    1ts
  • Oligosaccharide
    1.5TS
  • Oyster sauce
    1TS
Cooking Steps
STEP 1/6
First, make the sauce for the sweet and sour chicken. Put oyster sauce, oligosaccharide, sesame seeds, and garlic in red pepper paste and mix them well to make the sauce.
STEP 2/6
Prepare cooked chicken breast and tenderloin by tearing them into bite-size pieces. Grease the pan with plenty of oil, add chicken breast and tenderloin, sprinkle meat salt, and cook until golden brown as if frying back and forth.
STEP 3/6
When the chicken is crispy and golden, add the prepared seasoning, mix well, sprinkle with parsley, and finish. Add salt, sesame oil, and sesame salt to warm rice and mix well.
STEP 4/6
Put the rice in the prepared triangular frame and make a hole by digging in the middle. Put the prepared sweet and sour chicken on top.
STEP 5/6
Put the rice back on it and press it to make a rice ball in a triangular shape. Cut the slightly roasted dried laver in moderation and wrap it around the belt.
STEP 6/6
Put the rice back on it and press it to make a rice ball in a triangular shape. Cut the slightly roasted dried laver in moderation and wrap it around the belt. If you grill this brown, it becomes a grilled rice ball. It's more delicious because it's crispy on the outside and moist on the inside.
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