Korean Fried Chicken Bowl

Serves

4

Total Time

30 min

Difficulty

Medium

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Korean fried chicken bowl with rice and bok choy.

Recipe-

Summary

fried chicken and rice belong together like momo and daisy! this Korean fried chicken bowl brings all of my favorite sweet and savory flavors together into one perfect bite, with an added kick from AR’s Hot Honey and a healthy pinch of Korean red chili flakes. for extra crispy goodness, you can even opt to double-dredge the chicken before air-frying. pair with some blanched bok choy for a fresh and vibrant crunch.

Ingredients

FOR THE CHICKEN

  • 4 boneless skinless chicken thighs
  • 1 egg
  • ½ cup panko bread crumbs
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder

FOR THE SAUCE

  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. gochugaru (Korean chili flakes)
  • 2 tbsp. AR’s Hot Southern Honey (mild variety)
  • 3 tbsp. soy sauce
  • 1 tsp. corn starch
  • 1 tsp. cold water

FOR THE BOWL

  • 1 bunch baby bok choy, cleaned and sliced lengthwise
  • 4 cups cooked white rice

Instructions

  1. set up a breading station with two large, shallow bowls. in the first bowl, crack an egg and whisk until well-beaten. in the other bowl, add breadcrumbs and season with salt, pepper, onion powder and garlic powder. mix well.
  2. thoroughly dry chicken thighs with a paper towel. with one hand, bathe chicken in the egg, then transfer into the breadcrumb bowl. using your dry hand, toss chicken in the breadcrumbs, pressing to adhere until coated (if you want even crispier chicken, repeat this process to add a second layer of breading).
  3. arrange breaded chicken in a single-layer in the basket of an air fryer. cook at 380°F for 15 minutes, flipping half-way through.
  4. while the chicken air-fries, prepare the sauce. in a microwave-safe dish, combine hot honey, chili flakes, salt, pepper, garlic powder, onion powder, and soy sauce. microwave for 60 seconds, then stir and taste to assess. mix in additional seasonings as desired (I usually add a bit more chili flakes to give it some kick!).
  5. in another small bowl, mix together cornstarch and cold water. add slurry to the sauce and stir until the mixture begins to thicken. microwave for an additional minute.
  6. bring a large pot of water to a rapid simmer and add bok choy. cook for 1-2 minutes, just until the leaves become bright green and tender, then plunge in a large pot of ice water to halt the cooking process. remove from water and dry thoroughly.
  7. once the chicken has finished cooking, remove from the air fryer and toss with the sauce. plate over white rice and serve with bok choy. to amp up the presentation, garnish with an extra drizzle of hot honey and sprinkle with toasted sesame seeds.

Korean Fried Chicken Bowl