Korean BBQ Chicken Bowls
A quick and satisfying recipe for Korean BBQ chicken bowls that combines tender chicken, a flavorful sauce, and fluffy rice for a comforting meal.
Ingredients
For the Rice Base
- 4 servings long grain white rice, prepared adds a filling, chewy base
For the Chicken
- 1 piece boneless skinless chicken breast, cut into 1-inch cubes provides tender protein
- ½ cup sweetened shredded coconut adds a hint of sweetness and texture
- ½ cup panko bread crumbs creates a crispy coating
- 1 teaspoon kosher salt enhances overall flavor
- ½ teaspoon black pepper adds mild heat
- ¼ cup all-purpose flour helps with coating
- 1 large egg, room temperature, beaten binds the coating
- 2 tablespoons canola oil for cooking, adds moisture
For the Sauce
- 1 cup peach preserves provides sweetness and thickness to the sauce
- 2 tablespoons extra virgin olive oil adds richness
- 2 teaspoons soy sauce imparts umami flavor
- 2 teaspoons apple cider vinegar balances sweetness
- 2 teaspoons coarse ground dijon mustard adds tang
- 1 teaspoon minced garlic enhances flavor
- 1 teaspoon kosher salt for sauce seasoning
- ¼ teaspoon black pepper mild seasoning for sauce
- ¼ teaspoon red pepper flakes adds a subtle kick
For Garnish
- to taste Parsley, chopped adds freshness
Instructions
Preparation
- Begin by preparing the long grain white rice according to package instructions.
- In a mixing bowl, combine the panko bread crumbs, sweetened shredded coconut, kosher salt, and black pepper.
- In a separate bowl, add the all-purpose flour. Lightly dredge the cubed chicken breast in the flour.
- Coat the floured chicken pieces thoroughly with the beaten egg.
- Roll the pieces in the breadcrumb mixture, pressing gently so that the coating adheres. Set aside.
Cooking
- Heat the canola oil in a large skillet over medium heat. Add the breaded chicken pieces in a single layer and cook until golden brown and crispy, about 4-6 minutes per side.
- While the chicken is cooking, in a mixing bowl, combine the peach preserves, extra virgin olive oil, soy sauce, apple cider vinegar, coarse ground dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Whisk until well blended.
- Once the chicken is cooked through, reduce the heat to low, and pour the sauce over the chicken in the skillet. Stir gently to coat.
Serving
- Place a generous scoop of rice into each bowl and spoon the glazed chicken over the rice.
- Garnish with chopped parsley.
Notes
These bowls are versatile, perfect for family meals or packing for lunches. Adjust the heat by changing red pepper flakes to suit your taste.