Korean Fried Chicken Bowl
Printable Version
Author
Billy Parisi
Published
April 8, 2016
Modified
June 21, 2018
INGREDIENTS
For the Chicken:
- 3 tablespoons Gochujang
- 3 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons honey
- 2 tablespoons sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 3 boneless skinless chicken breasts cut into 1” pieces
- 1 cup peanut oil
- 1 cup flour
- 1 cup corn starch
- 2/3 cup water
For the Vegetables + Noodles:
- 8 ounces thick rice stick noodles
- 1 tablespoon of sesame oil
- 1 seeded and sliced red bell pepper
- 1 bunch green onions sliced in 1” long slices
- 1 cup snow peas
- 1 cup matchstick carrots
- 1 cup sprouts
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- Sesame seeds and cilantro leaves for garnish
DIRECTIONS
For the Chicken:
- In a large bowl, whisk together the Gochujang, soy, vinegar, honey, oil, ginger and garlic until combined and then add the chicken. Reserve some of the sauce before the chicken is added.
- Mix and refrigerate for 30 minutes.
- Heat 1 cup of peanut oil in a large frying pan to 350°.
- In a separate large bowl, whisk together the flour, corn starch and water until combined and add the marinated chicken to the mixture and toss.
- Shake off any excess batter before placing in the hot oil and cooking for 4 to 5 minutes or until golden brown and cooked throughout.
For the Vegetables + Noodles:
- Cover the noodles in boiling hot water in a large bowl and cover with a towel and let stand for 20 minutes. Strain and excess water before serving.
- In a large saute pan on high heat add in the sesame oil and add in the vegetables and stir-fry for 3 to 4 minutes.
- Deglaze with vinegar and soy sauce.
To Plate:
- Serve the stir-fried veggies over top of the noodles. Top off with the fried chicken and garnish with the remaining sauce, sesame seeds and cilantro leaves.
