Crispy Korean Chicken with Fried Rice - Front Porch Pantry

Crispy Korean Chicken with Fried Rice

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A Delicious new recipe will sure to please. Tender marinated chicken is lightly battered in corn starch and flour then tossed in a savory Korean barbecue sauce and served with our house fried rice.

Microwave: Remove sleeve, lift the corner of film, place on microwave plate, microwave for 2 minutes or until hot, cut film away from corner edge with knife, and remove. Let stand for 2 minutes. Based on a 1100 watt microwave oven. DO NOT LIFT TRAY, LIFT ON MICROWAVABLE PLATE

Oven: Remove sleeve, cut film away from corner edge with knife, and remove. Place on oven sheet pan. Heat on 350 degrees for 20 - 25 minutes until hot. Heat to 165 degrees. Remove tray on pan DO NOT ATTEMPT TO LIFT TRAY BY ITSELF. LIFT TRAY ON MICROWAVABLE PLATE OR OVEN SAFE PAN. USE HOT PADS TO REMOVE.

Chicken, Rice, Eggs, Peas, Carrots, Corn Starch, Flour, Ginger, Gochujang Paste, Pear Puree, Onion, Garlic, Canola Oil, House Seasonings, Soy Sauce, Orange Zest, Garlic, Shallots, Ketchup, Rice Vinegar, Corn Starch, Corn Syrup, Honey, Brown Sugar, Sesame Seeds, Fresh Herbs

Contains: Wheat, Eggs, Soy

Food Allergy Notice: Though best practices are used when preparing meals, our kitchen environment does contain nuts and gluten so we cannot guarantee the complete absence of allergens.