Muscle-Building Korean Fried Chicken Bowls

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 620 cal
• 42g protein
• 58g carbs
• 24g fat
• 3g fiber

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Ingredients

• 1.5 lb, cut into bite-size pieces boneless skinless chicken thighs
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 large egg
• 3 tbsp gochujang
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 4, minced garlic cloves
• 1 tbsp grated fresh ginger
• 3 cups cooked white rice
• 1, thinly sliced cucumber
• 1 cup shredded carrots
• 4, sliced green onions
• 1 tbsp toasted sesame seeds
• 1 cup neutral oil for frying
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1Season the chicken pieces with salt and black pepper, then toss with the beaten egg until coated.
2. 2In a shallow bowl combine cornstarch and flour; dredge each chicken piece thoroughly so a light crust forms.
3. 3Heat neutral oil in a large heavy skillet or Dutch oven to 350°F over medium-high heat.
4. 4Fry the chicken in batches 4 to 5 minutes per side until deep golden and cooked through to 165°F; drain on a wire rack.
5. 5While chicken rests, whisk gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a saucepan.
6. 6Simmer the sauce over medium heat 2 to 3 minutes until glossy and slightly thickened.
7. 7Toss the hot fried chicken pieces in the sauce until every piece is sticky and evenly coated.
8. 8Warm the cooked rice and divide among four bowls as the base.
9. 9Top each bowl with a generous portion of the glazed Korean fried chicken.
10. 10Arrange sliced cucumber and shredded carrots beside the chicken for crunch and color.
11. 11Scatter sliced green onions and toasted sesame seeds over the top.
12. 12Serve immediately while the chicken is crisp outside and juicy inside, or pack for high-protein meal prep.