Korean Fried Chicken Drummies
with Sesame Rice & Broccoli
Cooking time
25 minutes
Servings
2/4
Calories
1060 /serving
This chicken dinner’s got rizz. The Air Fryer gives drumsticks the perfect texture. Then they get tossed in a bowl of tangy-sweet sauce, with sesame seeds and scallions floated over top. They come to the plate with tender-crisp green broccoli and jasmine rice.
We will send you:
- 6 Canadian-raised chicken drumsticks (air chilled)
- 1 Head of broccoli
- 2 Scallions
- 30ml Rice vinegar
- 30ml Sweet chili sauce
- 60ml Sweet soy sauce
- 10g Cornstarch
- 6g White sesame seeds
- 160g Jasmine rice
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pan
Air fryer
Total Fat
38 g
Saturated Fat
8 g
Sodium
1210 mg
Total Carb
115 g
Sugars
34 g
Protein
64 g
Fibre
5 g
Preparation
Cook the rice
- Preheat the oven to 450°F.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the white bottoms of the scallions and ½ the sesame seeds. Sauté, 1 to 2 min., until fragrant.
- Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Roast the broccoli
- Meanwhile, preheat the air fryer to 400°F. Lightly oil the basket.
- Cut the broccoli head into bite-size florets.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 14 to 18 min., until tender.
Fry the chicken
- Meanwhile, in a large bowl, combine the chicken*, a drizzle of oil and S&P. Add the cornstarch; toss well.
- Place in the air fryer and fry, flipping and lightly oiling halfway, 12 to 16 min., until browned and cooked through.
- Transfer to a plate.
Make the sauce
- In a small pan, heat a drizzle of oil on medium-high.
- Add the remaining white bottoms of the scallions and sauté, 30 sec. to 1 min., until fragrant.
- Add the vinegar, soy sauce, chili sauce, 2 tbsp water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring often, 1 to 2 min., until thickened.
- Transfer to a second large bowl.
Coat the chicken & serve
- To the bowl of sauce, add the chicken; toss well.
- Divide the rice between your plates.
- Top with the chicken and broccoli.
- Spoon any remaining sauce over the chicken.
- Garnish with the green tops of the scallions and remaining sesame seeds. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
