1Made with AI
Korean Fried Chicken Rice Bowl
Ingredients
- chicken thighs, boneless and skinless2 lbs
- all-purpose flour1 cup
- cornstarch1/2 cup
- salt1 tsp
- black pepper1 tsp
- garlic powder1 tsp
- onion powder1 tsp
- buttermilk1 cup
- gochujang (Korean chili paste)1/2 cup
- soy sauce1/4 cup
- honey1/4 cup
- rice vinegar2 tbsp
- garlic, minced2 cloves
- sesame oil1 tbsp
- cooked white rice4 cups
- shredded carrots1 cup
- chopped green onions1/4 cup
Instructions
- 1
Cut the chicken thighs into bite-sized pieces.
- 2
In a large bowl, mix the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and onion powder.
- 3
Dip the chicken pieces into the buttermilk, then coat them in the flour mixture.
- 4
Heat oil in a deep fryer or large pot to 350°F (175°C).
- 5
Fry the chicken pieces in batches until golden brown and crispy, about 6-8 minutes per batch. Drain on paper towels.
- 6
In a small saucepan, combine the gochujang, soy sauce, honey, rice vinegar, minced garlic, and sesame oil. Cook over medium heat until the sauce thickens, about 5 minutes.
- 7
Toss the fried chicken pieces in the sauce until well coated.
- 8
Serve the chicken over bowls of cooked white rice.
- 9
Top with shredded carrots and chopped green onions.
- 10
Enjoy your Korean Fried Chicken Rice Bowl!
