This Korean Fried Chicken Bowl features crispy gochujang-glazed chicken, fluffy sushi rice, spicy kimchi pickles, creamy kewpie mayo, and fresh chili lime slaw. It is a flavor packed meal, perfect for a satisfying dinner.
Korean Fried Chicken Bowl Recipe
This Korean Fried Chicken Bowl features crispy gochujang-glazed chicken, fluffy sushi rice, spicy kimchi pickles, creamy kewpie mayo, and fresh chili lime slaw. It is a flavor packed meal, perfect for a satisfying dinner.
Ingredients
- 1.5 lb boneless skinless chicken thighs cut into 1-inch pieces
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 1 tsp baking powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup cold water
- 4 cup vegetable oil for frying
- 0.5 cup gochujang Korean chili paste
- 0.25 cup soy sauce
- 2 Tbsp rice vinegar
- 2 Tbsp honey
- 1 Tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 cup sushi rice cooked according to package instructions
- 0.5 cup kimchi chopped
- 0.25 cup kewpie mayonnaise
- 1 large avocado sliced
- 2 Tbsp green onion sliced
- 0.5 cup red cabbage shredded
- 0.25 cup carrots julienned
- 1 Tbsp lime juice
- 1 tsp chili flakes
- 1 tsp sugar
Instructions
- Prepare the Chicken: In a large bowl, combine flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in cold water until a smooth batter forms. Add chicken pieces to the batter, tossing to coat evenly.
- Fry the Chicken: Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Carefully add chicken pieces in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes per batch, or until golden brown and cooked through. Remove and drain on a wire rack.
- Make the Gochujang Glaze: In a saucepan, combine gochujang, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens slightly (about 3-5 minutes). Remove from heat.
- Toss the Chicken: Once all chicken is fried, add the crispy chicken pieces to the warm glaze. Toss gently to coat each piece thoroughly.
- Prepare the Chili Lime Slaw: In a small bowl, combine shredded red cabbage, julienned carrots, lime juice, chili flakes, and sugar. Toss to combine and set aside.
- Assemble the Bowls: Divide cooked sushi rice among serving bowls. Top each with gochujang-glazed fried chicken. Arrange kimchi, sliced avocado, kewpie mayonnaise, chili lime slaw, and sliced green onions around the chicken. Add any extra crispy bits if desired. Serve immediately and enjoy!
Notes
For extra crispy chicken, ensure the oil temperature is maintained. You can substitute chicken thighs for breasts for a juicier result. Adjust gochujang amount for your preferred spice level. For a healthier twist, consider air frying the chicken pieces. Serve immediately for best texture.
