Chili Crunch Chicken Bowls
Equipment
Ingredients
Chicken
boneless skinless chicken thighs (cubed)
680 g
garlic powder
2 tsp
onion powder
2 tsp
salt
2 tsp
black pepper
1 tsp
gochugaru
1 tsp
cornstarch
60 g
avocado oil
2 tbsp
Chili Crunch Glaze
soy sauce
2 tbsp
rice vinegar
1 tbsp
honey
1 tbsp
sesame oil
2 tsp
Momofuku Chili Crunch Sauce
2 tbsp
garlic cloves (minced)
5 piece
butter
3 tbsp
For Serving
jasmine rice (cooked)
400 g
green onions (sliced)
4 piece
sesame seeds
2 tbsp
Instructions
Prepare the chicken
Season and coat the chicken with cornstarch for extra crunch
Prepare the Chili Crunch glaze
Mix all glaze ingredients together until well combined
Fry the chicken
Pan-fry chicken pieces until golden, crispy, and cooked through
Cook the glaze
Reduce heat and cook the glaze until glossy and thickened
Combine chicken with glaze
Toss fried chicken in the thickened glaze until well coated
Serve the bowls
Plate the glazed chicken over jasmine rice with toppings
Original recipe
Storage
Store chicken and rice separately for best texture. Reheat chicken in a hot skillet to restore crispiness.
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