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Korean Lime Chicken JENRON DESIGNS

Korean Lime Chicken with Carrot Salad

Course Dinner, Lunch, Main Course
Cuisine Asian
Keyword Chicken, Rice
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Calories 830kcal
Author Jennifer Gainer


  • Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
  • Air Fryer


  • 1 1/2 lb Chicken you can use breast tender, wings, or thighs
  • 1 cup Jasmine Rice
  • 8 oz Carrot Shreds
  • 1-2 Limes Zested & Juiced
  • 4 tbsp Corn Starch
  • 4 tbsp Sesame Oil
  • 2 cups Hoisin Sauce
  • 1/4 cup White Wine Vinegar
  • 4 tbsp Sriracha
  • 1 tsp Red chili paste
  • 4 tbsp Sesame Seeds
  • 4 tsp Olive Oil
  • 10 tsp Sugar
  • 3/4 cup Chicken Stock


  • Rub Chicken with cornstarch and salt/ pepper to taste. Place in Air Fryer at 390 degrees for 20 minutes, check halfway through for browning and flip. Finish with Hoisin Sauce.
  • Place rice, ¾ cups chicken stock, lime zest and a pinch of salt in Instant Pot. Cover, cook on rice setting for 10 minutes. Allow to vent naturally and keep covered until meal is ready to plate.
  • Making Sauce- Thinly slice scallions, separating whites from greens. In a medium bowl, toss together carrots, scallion whites, vinegar, lime juice, 1 tbsp sesame oil, 1 tsp sugar, chili paste and a large pinch of salt and pepper.
  • Divide rice, chicken, and carrot salad between 4 bowls. Sprinkle with sesame seeds, and remaining scallion greens. Serve with remaining lime quarters.