Gochujang Crispy Chicken Bowls
Gochujang Crispy Chicken Bowls
2017 has been the weirdest year ever. We will all remember it fondly as the year when we were preoccupied with giraffe's giving birth, unicorn frappuccinos, solar eclipses, salt bae, and Donald Trump.
Perhaps more fondly though, you will join us in remembering it for one great discovery: gochujang. This spicy, sweet red chili paste has made this bizarre year a bit more tolerable. Find it at your local Asian grocery store, order it on Amazon along with your last minute Christmas shopping, and say sayonara to a year we can't wait to forget.
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Gochujang Crispy Chicken Bowls
Adapted from Bon Appetit
¾ cup mayonnaise
½ cup buttermilk
2 tbsp gochujang paste
2 tbsp rice vinegar
2 tsp grated ginger
1½ tsp onion powder
1 tsp toasted sesame oil
2 garlic cloves, grated
2¼ tsp kosher salt, divided
¼ small head of cabbage, thinly sliced
Freshly ground black pepper
3 tbsp. unsalted butter
2 cups panko breadcrumbs
¼ cup raw sesame seeds
1 1/2- 2 lbs. skinless, boneless chicken thighs
1 large egg, beaten
1 tbsp honey
For bowl assembly: cooked jasmine rice, sliced scallions, avocado, roasted peanuts.
Preheat the oven to 450°.
Dressing: In a small bowl, whisk mayonnaise, buttermilk, gochujang, vinegar, ginger, onion powder, oil, garlic, and ½ tsp. salt. Taste and season dressing with more salt, if needed. Transfer ½ cup to a medium bowl. Add the cabbage and toss to coat. Set aside in the refrigerator until bowl assembly time.
Crispy Chicken: Heat the butter in a large skillet over medium-high heat. As soon as butter is melty and bubbly, add panko breadcrumbs, sesame seeds, and ¼ tsp. salt. Cook, stirring continuously, until the breadcrumbs are golden brown, 5–7 minutes. Set aside to cool.
Place a wire rack inside a rimmed baking sheet. Set the chicken thighs on the rack and pat them dry with paper towels. Whisk egg, honey, ¼ cup dressing, and 1½ tsp. salt together in a medium bowl.
One at a time, coat the chicken in the egg mixture, letting excess drip back into bowl. Next coat the chicken in the panko mixture, pressing to be sure the breadcrumbs stick. Return the chicken to the baking rack.
Place the rack in the oven and bake chicken 15-20 minutes; to be sure chicken is cooked through, notice that the juices run clear when thighs are pierced with a knife. Let chicken cool 10 minutes, then slice into strips.
Time To Assemble: Divide chicken, slaw, and rice among bowls. Top with scallions, avocado, and cashews. Drizzle with remaining dressing.
