AI-generated imageCrispy Chicken and Danmuji Gimbap (4 Rolls)
Korean seaweed rice rolls with fully cooked crisp chicken and yellow pickled radish.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Slice chicken into long strips; refrigerate in milk for 30 minutes and drain.
- 02
Coat chicken with garlic, soy sauce and honey, then flour and breadcrumbs.
- 03
Shallow-fry chicken in oil until golden and its center reaches 74°C.
- 04
Season rice that is no longer steaming with salt, sesame oil and sesame seeds; avoid prolonged room-temperature storage.
- 05
Spread rice over four gim sheets, place cooked chicken and danmuji on each, then roll tightly.
- 06
Slice with a clean knife and eat promptly; keep chilled when packed for lunch.
Helpful source links
Before you cook
Cook chicken to 74°C, prevent cross-contamination and refrigerate cooked rice and rolls promptly.
Allergens: WHEAT, MILK, SOY, SESAME
Image & source credits
AI-generated image.
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