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Crispy Gochujang Chicken Bowl

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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

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

  1. If marinating, soak chicken in buttermilk for 30 minutes, then drain.
  2. Mix cornstarch, flour, salt, and pepper in a bowl. Dredge chicken pieces in the mixture until well coated.
  3. Heat oil in a deep skillet over medium-high heat. Fry chicken pieces in batches until golden and crispy. Drain on paper towels.
  4. 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.
  5. Toss the fried chicken in the gochujang sauce until coated evenly.
  6. Assemble the bowl: add a scoop of cooked rice to each bowl, top with crispy chicken, carrots, cucumber, avocado, green onions, and sesame seeds.
  7. 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

Keywords: Gochujang chicken, Korean bowl, crispy chicken, rice bowl, spicy chicken

Find it online: https://yumcove.com/crispy-gochujang-chicken-bowl/