Korean Sweet Chili Chicken Rice Bowl
A quick and easy Korean Sweet Chili Chicken Rice Bowl featuring crispy chicken pieces in a sweet and tangy glaze, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Korean
- Diet: Dairy-Free
Ingredients
- 2 large chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup cornstarch
- ¼ cup avocado oil or neutral oil (for frying)
- ½ cup sweet chili sauce
- ¼ cup rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon vegetarian oyster sauce
- 1 tablespoon sesame oil
- Sesame seeds (for garnish)
- Sliced green onions (for garnish)
Instructions
- Prepare the chicken: Cut the chicken breasts into bite-sized pieces. Season them with garlic powder, salt, and black pepper. Toss in the cornstarch until each piece is evenly coated.
- Mix the glaze: In a medium bowl, combine the sweet chili sauce, rice vinegar, soy sauce, and vegetarian oyster sauce. Set aside.
- Sear the chicken: Heat the avocado oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes on each side until golden brown and crispy. Remove the chicken and set it aside.
- Thicken the glaze: In the same skillet, pour in the sauce mixture and simmer for about 2 minutes until slightly thickened.
- Combine the chicken with the sauce: Add the seared chicken back into the skillet, tossing it in the glaze until fully coated and glossy.
- Serve: Serve the Korean sweet chili chicken immediately, garnishing it with sesame seeds and sliced green onions.
Notes
Consider cooking chicken in batches to ensure it gets crispy. Adjust spice levels with chili flakes if desired.