Korean Corn Cheese Chicken on Crispy Rice
950kcal
Ingredients
For the Chicken
- 1 whole chicken (remove wing tips and tail)
- 4 pinches salt
- 10 grinds black pepper
- 0.5 tbsp garlic powder (optional)
- 3 tbsp olive oil
For the Corn Cheese
- 150 g shredded mozzarella cheese
- 150 g canned corn
- 5 tbsp mayonnaise
For the Nurungji (crispy rice crust)
- 1 bowl cooked rice
- 2 tbsp cooking oil
For the Sweet & Spicy Chicken Yangnyeom Sauce
- 3 tbsp ketchup
- 4 tbsp corn syrup (or honey)
- 0.7 tbsp gochujang (Korean red pepper paste)
- 2 tbsp sugar
- 1 tbsp soy sauce
- 1 tbsp minced garlic
- 0.5 tbsp gochugaru (Korean red pepper flakes)
- 0.5 tbsp strawberry jam (the secret of the sauce)
- 7 tbsp water
Equipment
- 1 air fryer or oven
- 1 frying pan with lid
- 1 kitchen scissors
- 1 kitchen paper towels
- 1 saucepan
Method
Prep the Chicken
- Pat the inside dry using paper towels (don’t wash with water to prevent spreading bacteria).
- Trim off the wing tips and tail. Cut the chicken in half.
Season
- Sprinkle salt and black pepper evenly, then add garlic powder if using.
- Brush or rub the chicken with olive oil thoroughly.
- Cook in Air Fryer or Oven
- Air fry at 200~220°C (390°C~425°F) for 50 minutes.
- Flip halfway to ensure it cooks evenly inside.
Make the Nurungji Base
- In a pan, add 2 tbsp of oil. Spread the rice thinly and evenly.
Add Corn Cheese
- In a bowl, mix cheese, corn, and mayonnaise. Place the corn cheese mixture on top of the rice.
Add Chicken
- Once the chicken is fully cooked, place it over the corn cheese.
Finish in Pan
- Cover with a lid and cook over medium-low heat for 10 minutes.
- The cheese should melt, and the rice should become crispy on the bottom.
Make the Yangnyeom Sauce
- Add all sauce ingredients to a saucepan.
- Heat until it just begins to bubble, then remove from heat.
Corn Cheese Chicken with Nurungji 콘치즈 누룽지 통닭
- Jal meokgetseumnida! 잘 먹겠습니다!
- Wrap the chicken with melted corn cheese!
- Dip into the sweet and spicy sauce. It’s so delicious.
