Korean Fried Chicken Bowl
Crispy fried chicken served over rice with a Korean gochujang glaze, topped with fresh vegetables and sesame seeds. The chicken is double-dredged and fried until golden, then tossed in glaze and assembled with your choice of base grain and vegetable toppings.
Ingredients
Method
Pat chicken dry with paper towels and season with salt and black pepper.
In a shallow dish, combine flour and cornstarch.
Prepare rice according to package directions and keep warm; prep all vegetables and set aside.
Heat oil in a heavy-bottomed pot to 350°F. Working in batches, dredge chicken in flour mixture, coating all sides, then place in hot oil.
Fry chicken 12–15 minutes until golden brown and internal temperature reaches 165°F, turning halfway. Drain on paper towels.
In a small bowl, whisk gochujang glaze with minced ginger and garlic.
Toss fried chicken in glaze until coated.
Divide cooked rice between serving bowls; arrange glazed chicken on top.
Top with red cabbage, cucumber, and green onion; sprinkle with toasted sesame seeds and serve.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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