Korean Fried Chicken Rice Bowl

Preparación

1. 1

   Cut the chicken thighs into bite-sized pieces.

2. 2

   In a large bowl, mix the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and onion powder.

3. 3

   Dip the chicken pieces into the buttermilk, then coat them in the flour mixture.

4. 4

   Heat oil in a deep fryer or large pot to 350°F (175°C).

5. 5

   Fry the chicken pieces in batches until golden brown and crispy, about 6-8 minutes per batch. Drain on paper towels.

6. 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. 7

   Toss the fried chicken pieces in the sauce until well coated.

8. 8

   Serve the chicken over bowls of cooked white rice.

9. 9

   Top with shredded carrots and chopped green onions.