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Korean Fried Chicken Bowl with Cucumber Namasu

Disney celebrated Asian American and Pacific Islander Heritage Month this year with lots of limited-time eats and treats around the parks and hotels. During the celebration, you could try the Korean Fried Chicken Bowl with Cucumber Namasu at Capt. Cook’s at Disney’s Polynesian Village Resort, but since it was a specialty offering, it’s no longer available. If you’re sad to see that snack go, don’t worry! You can make the dish at home with this new Disney recipe!

In honor of Asian American and Pacific Islander Heritage Month, Disney’s own Chef Kevin Chong, a culinary Cast Member with Korean heritage, brought AAPI representation to tables in Disney World by creating the delicious Korean Fried Chicken Bowl with Cucumber Namasu.

Disney Chef Kevin Chong

Chef Kevin said that the dish was inspired by his “Mama Chong” with Korean flavors that feature double-fried chicken thighs tossed with Gochujang sauce, sesame seeds, green onions, and namasu (pickled cucumbers). Let’s dive into the recipe:

Here are all the things you’ll need:

Ingredients

Serves 4

For Cucumber Namasu:

• 1 cup rice wine vinegar
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 English cucumber, thinly sliced

For Gochujang Sauce:

• 1/2 cup gochujang paste
• 1/4 cup ketchup
• 1 tablespoon minced garlic
• 1-1/2 tablespoons sesame oil
• 1-1/2 tablespoons soy sauce
• 1-1/2 tablespoons rice wine vinegar
• 1-1/2 tablespoons lemon juice
• 1/3 cup brown sugar
• Salt and pepper, to taste

For Double-Fried Chicken Thighs:

• Oil, for frying 1 1/2 pounds boneless, skinless chicken thighs
• 2/3 cup potato starch
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

For Korean Fried Chicken Bowls:

• 2 tablespoons black sesame seeds
• 2 green onions, sliced
• 3 cups cooked white rice
• 1/4 cup cilantro leaves

Korean Fried Chicken Bowl with Cucumber Namasu

And here’s how to make it:

Directions

For Cucumber Namasu:

• Combine rice wine vinegar, salt, and sugar in a medium bowl. Whisk until sugar is dissolved.
• Add cucumbers and stir to combine. Cover and refrigerate at least 4 hours, up to 1 day.

For Gochujang Sauce:

• Combine gochujang paste, ketchup, minced garlic, sesame oil, soy sauce, rice wine vinegar, lemon juice, and brown sugar in a medium saucepan.
• Season with salt and pepper, to taste Bring to a simmer over medium heat. Reduce heat to low and continue simmering for 10 minutes.
• Keep warm until ready to serve.

For Double-Fried Chicken Thighs:

• Place a wire cooling rack over a baking sheet. Set aside.
• With caution, heat oil in a deep fryer or Dutch oven to 325°F.
• Cut chicken thighs into 1-inch pieces.
• Whisk potato starch, all-purpose flour, salt, and pepper in a shallow dish or pie plate. Coat chicken thighs in flour mixture.
• Carefully fry chicken for 3-4 minutes, until it reaches an internal temperature of 165°F. Drain chicken on reserved cooling rack set over baking sheet.
• With caution, increase oil heat to 375°. Fry chicken a second time for 1-2 minutes, until golden brown and crispy.
• Return to cooling rack.

To serve:

• Pour gochujang sauce into a large bowl. Purée with an immersion blender until smooth. Add chicken to bowl and toss until coated. Add sesame seeds and sliced green onions to bowl and stir to combine.
• Evenly divide rice among 4 bowls. Top rice with chicken and cucumber namasu. Garnish with cilantro leaves. Always use caution when handling sharp objects and hot contents.

that’s some spicy chicken!

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