Description
Sticky Korean Fried Chicken and Rice Bowls are the ultimate sweet, spicy, and savory combo—perfect for weekly meal prep or an easy dinner with bold Korean-inspired flavors.
Ingredients
For the Chicken:
1½ lbs boneless, skinless chicken breast, diced
2 tablespoons all-purpose flour
2 tablespoons cornstarch
4 teaspoons garlic powder
4 teaspoons ground paprika
1 teaspoon salt
1 teaspoon black pepper
For the Sauce:
¼ cup tamari (or soy sauce)
¼ cup water
¼ cup keto-friendly honey substitute
2 tablespoons gochujang (Korean chili paste)
3 tablespoons brown sugar substitute
2 teaspoons ground ginger
For the Pickled Cucumbers:
2 cups thinly sliced Persian cucumbers (or any cucumber)
2 tablespoons tamari (or soy sauce)
1 tablespoon seasoned rice vinegar
½ tablespoon crushed red pepper flakes
1 teaspoon garlic powder
1 teaspoon garlic salt
½ tablespoon white sesame seeds
For the Rice:
4 cups cooked jasmine rice
Optional Toppings:
Sliced green onions
Red pepper flakes
Extra sesame seeds
Instructions
1. Cut chicken breast into bite-sized pieces and place in a bowl. Add garlic powder, paprika, salt, pepper, flour, and cornstarch. Toss well to coat evenly.
2. Preheat your air fryer to 400°F. Arrange half the chicken pieces in a single layer and cook for 17 minutes, flipping occasionally. Repeat with the second batch.
3. While chicken is cooking, prepare jasmine rice in a rice cooker or on the stovetop according to package instructions.
4. In a bowl, combine sliced cucumbers with tamari, vinegar, red pepper flakes, garlic powder, garlic salt, and sesame seeds. Stir and set aside to marinate.
5. In a saucepan, whisk together tamari, water, honey substitute, gochujang, brown sugar substitute, and ginger. Bring to a quick boil, then reduce heat to simmer until thickened.
6. Once all chicken is cooked, add it to the sauce and stir until well coated.
7. Divide rice into 4 containers or bowls. Top with saucy chicken, pickled cucumbers, and your choice of garnishes like green onions or sesame seeds.
Notes
For crispier reheats, store cucumbers separately and reheat chicken and rice only.
You can adjust the spice level by increasing or reducing the gochujang or red pepper flakes.
Use tamari for a gluten-free version of this dish.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Meal Prep Recipes
- Method: Air Fryer, Stovetop
- Cuisine: Korean-Inspired