Description
A flavorful and crispy Korean-inspired chicken bowl featuring gochujang-glazed chicken, rice, and fresh vegetables. Perfectly balanced with sweet, spicy, and savory elements.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup buttermilk (optional, for marinating)
- Oil for frying
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or sugar
- 1 clove garlic, minced
- 1 tsp sesame oil
- 2 cups cooked white rice
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumber
- 1/2 avocado, sliced
- 2 tbsp chopped green onions
- 1 tsp sesame seeds (optional, for garnish)
Instructions
- If marinating, soak chicken in buttermilk for 30 minutes, then drain.
- Mix cornstarch, flour, salt, and pepper in a bowl. Dredge chicken pieces in the mixture until well coated.
- Heat oil in a deep skillet over medium-high heat. Fry chicken pieces in batches until golden and crispy. Drain on paper towels.
- In a small saucepan, combine gochujang, soy sauce, rice vinegar, honey, garlic, and sesame oil. Simmer over low heat until thickened slightly, about 3-5 minutes.
- Toss the fried chicken in the gochujang sauce until coated evenly.
- Assemble the bowl: add a scoop of cooked rice to each bowl, top with crispy chicken, carrots, cucumber, avocado, green onions, and sesame seeds.
- Serve immediately while the chicken is crispy.
Notes
- Adjust the gochujang quantity to taste for more or less heat.
- Use air fryer for a lighter version of the chicken.
- Can substitute tofu for a vegetarian version.
- Add a fried egg on top for extra richness.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 8g
- Sodium: 870mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg