Chili Crunch Honey 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
30 ml
Chili Crunch Glaze
soy sauce
30 ml
rice vinegar
15 ml
honey
15 ml
sesame oil
10 ml
Chili Crunch Sauce
30 ml
garlic (minced)
5 cloves
butter
45 g
For Serving
jasmine rice (cooked)
400 g
green onions (sliced)
4 pcs
sesame seeds
15 g
Instructions
Prepare and season chicken
Add chicken to a bowl with the seasonings, avocado oil and cornstarch. Toss until evenly coated. For extra crunch, lightly toss each piece in a little additional cornstarch.
Prepare the chili crunch glaze
In a small bowl or jar, mix soy sauce, rice vinegar, honey, sesame oil, Chili Crunch Sauce and garlic until combined.
Fry the chicken
Heat a generous layer of neutral oil in a pan over medium-high. Once hot, add chicken in a single layer. Cook about 4 mins before flipping, then continue cooking until golden, crispy and cooked through, about 10-12 mins total. Remove chicken.
Cook the glaze
Reduce heat to low and let pan cool for about 2 mins. Mix glaze again, then add to pan. Cook 1 min, add butter and stir another 3-4 mins until glossy, bubbling and thickened.
Combine and serve
Turn off heat, add chicken and toss. Serve over jasmine rice with Chili Crunch, green onions and sesame seeds.
Original recipe
Storage
Store chicken and rice separately for best texture. Reheat chicken in pan to restore crispiness
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