Korean · Lunch
Crispy Fried Chicken Rice Sandwich (Low-Calorie)
Panko-crusted chicken breast fried in shallow oil, sliced and layered over seasoned rice with gochujang mayo, pickled daikon, and shredded cabbage. The rice acts as bread in this Korean-inspired handheld that balances crunch and heat with a lighter fat profile.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
392Calories
41.2gProtein
9.8gFat
38.6gCarbs
4.1gSugar
2.4gFiber
690mgSodium
102mgChol
1.9gSat Fat
610mgPotassium
45mgCalcium
2.3mgIron
0.4mcgVitamin B12
9mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Butterfly the chicken breast to even 1/2-inch thickness and season lightly with salt on both sides.
2
Dredge
Coat the chicken in flour, dip in beaten egg white, then press into panko breadcrumbs until fully coated.
3
Fry
Heat vegetable oil in a nonstick skillet over medium-high heat and shallow-fry the chicken 3 to 4 minutes per side until golden and the center reaches 165F.
4
Rest
Transfer the fried chicken to a wire rack and rest 10 minutes so the crust stays crisp.
5
Build
Mix the warm rice with rice vinegar and sesame oil, then press into two flat 4-inch rounds and let firm up 5 minutes. Thinly shred the napa cabbage and thinly slice the pickled daikon and scallion. Stir the mayonnaise and gochujang until smooth and streak it over one rice round. Layer the sliced chicken, shredded cabbage, daikon, and scallion on top, then top with the second rice round, press gently to seal, and slice in half.
6
Plate
Serve the sandwich immediately while the crust is still crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast, butterflied thin
- 1/2 cup60g panko breadcrumbs
- 2 tbsp2 tbsp all-purpose flour, for dredging
- 22 egg white, lightly beaten
- 2 tbsp2 tbsp vegetable oil, for shallow frying
- 2 cup370g cooked white rice, warm
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp toasted sesame oil
- 2 tbsp2 tbsp light mayonnaise
- 2 tsp2 tsp gochujang
- 1/2 cup50g napa cabbage
- 4 tbsp40g pickled daikon
- 22 scallion
