Weeknight Korean Rice Bowls are simple to make and have tons of flavor in just half an hour.
- 2 boneless, skinless chicken breasts, about 1 pound
- 2 tablespoons all-purpose flour (see gf note)
- 4 tablespoons brown sugar
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1/2 teaspoon fresh ginger, grated or minced
- crushed red pepper flakes, to taste
- olive oil for frying
- cooked jasmine rice and spiralized zucchini, for serving
- Prep the sauce. Whisk together the brown sugar, soy sauce, sesame oil, garlic, ginger, and a few pinches of crushed red pepper flake. Set aside until ready to use.
- Heat a large skillet over medium heat with enough olive oil to coat the bottom of the pan. Very thinly slice the chicken against the grain and toss in a bowl with the flour. The chicken may stick together a bit - that's ok!
- When the oil is hot, fry the chicken in one layer (I do this in two or three batches) for about three minutes on each side until just barely golden. Remove the chicken to a plate and turn the heat OFF.
- To the hot skillet, add the Korean sauce and stir to deglaze the pan. Add the chicken to the sauce and stir to coat and warm through.
- Serve the chicken over rice with zoodles and any Asian pickles, if you'd like. Enjoy!
I cook 1 cup of jasmine rice (3 cups or so total, once cooked) for this meal and it gives us about three bowls.
1 large zucchini is perfect to spiralize and split for two people who like veggies.
This would work great with tofu or pork as well!
The sauce for this recipe is doubled from The Pretty Dish by Jessica Merchant.
For gluten free, swap the flour for cornstarch to crisp the chicken. It works perfectly!
Keywords: asian fusion, chicken, korean