Korean Fried Chicken Rice Bowls

You’re craving salady freshness, carby comfort and crunchy, juicy fried chicken. So what option do you go with? Easy: all of them, thanks to these Korean Fried Chicken Rice Bowls. Where every mouthful is different (and delicious).

650g chicken thigh fillets
1½ tbsp clear rice wine
2 tsp finely grated ginger
½ tsp salt
½ tsp ground white pepper
90g potato starch
35g plain (all-purpose) flour
vegetable oil, for deep-frying
steamed rice, to serve
2 handfuls very finely shredded red or green cabbage
4-5 radishes, very finely sliced
1 large ripe avocado, sliced
sesame seeds, to garnish
finely sliced spring onion (scallions), to garnish
coriander (cilantro) sprigs, to garnish
lime halves, to serve

GLAZE
2 garlic cloves, finely grated or chopped
80ml ketchup
80ml Korean rice syrup
1 tbsp rice vinegar
1 tbsp light soy
65g gochujang

Cut each chicken thigh into quarters, then add to a bowl along with the rice wine, ginger, salt and pepper. Mix well, then cover and stand for 30 minutes. 

Combine the potato starch and flour in a bowl, then whisk to mix well. Set aside. 

Meanwhile, for the glaze, combine all the ingredients in a large saucepan, whisk to combine well, then cover the pan and gently heat over medium-low heat until just simmering. Keep warm over low heat. 

Line a plate with several layers of paper towel. Fill your wok one-third of the way with oil and place over medium-high heat. Heat the oil to 175˚C (345°F), or until a wooden chopstick dipped into the oil makes small bubbles. Dust half the chicken in the potato starch mixture, shaking off the excess. Deep-fry for 6–7 minutes or until cooked through, then transfer to the paper-lined plate to drain. Repeat with the remaining chicken, then add to the pan of glaze and toss to lightly coat.

Divide steamed rice among bowls. Top with chicken, shredded cabbage, radish and avocado. Sprinkle with sesame seeds, spring onion and coriander, then serve with lime halves for squeezing over.