This colorful chicken rice bowl is inspired by the dish shown in the image: crispy, bite-sized chicken coated in a glossy, sweet-and-savory Korean-style sauce, served over fluffy white rice with refreshing cucumber, sweet corn, and a creamy cabbage slaw. Finished with sesame seeds and green onions, it makes a satisfying homemade meal that is full of contrasting textures and flavors.
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The chicken is crispy on the outside while remaining tender inside, and the sticky sauce clings beautifully to every piece. The cool cucumber and creamy slaw balance the richness of the chicken, while the corn adds a touch of natural sweetness.
Ingredients
For the Chicken
1½ pounds boneless, skinless chicken thighs or chicken breast
½ cup cornstarch
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 egg
2 tablespoons milk
Vegetable oil, for frying
For the Sticky Sauce
¼ cup ketchup
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon gochujang
1 tablespoon brown sugar
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
2 tablespoons water
For the Bowl
3–4 cups cooked white rice
1–2 ears corn, cooked and sliced into rounds
1 cucumber, thinly sliced
2 cups finely shredded cabbage
½ cup shredded carrot
3 tablespoons mayonnaise
1 tablespoon rice vinegar
1 teaspoon sugar
Salt and pepper, to taste
2 green onions, thinly sliced
1 tablespoon white sesame seeds
1 teaspoon black sesame seeds, optional
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