A flavorful and crispy Korean-inspired chicken bowl featuring gochujang-glazed chicken, rice, and fresh vegetables. Perfectly balanced with sweet, spicy, and savory elements.
Author:Emma Harper
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins
Yield:2-3 servings 1x
Category:Main Dish
Method:Frying
Cuisine:Korean
Diet:Halal
Ingredients
UnitsScale
1lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/2cup cornstarch
1/4cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/2cup 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
2cups cooked white rice
1/2cup shredded carrots
1/2cup 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.