This Korean-inspired wheat-free fried chicken bowl hits all the right notes: a fiery-sweet sauce coating crispy thighs with tangy pickled radish and carrots.
What You Get
Crinkle-cut carrot coins
Boneless, skinless chicken thighs (see note below)
Toasted sesame seeds
What You'll Need
Rice or distilled white vinegar
Makes 3 servings
30 minutes active
40 minutes total
In a bowl, whisk together ⅔ cup vinegar, ½ cup warm water, ¼ cup sugar, and ½ teaspoon salt until the sugar and salt are dissolved. Quarter the daikon lengthwise, and thinly slice crosswise until you have 2 cups, reserving the rest for another use. Add the daikon and 1½ cups of the carrots to the pickling liquid and stir to combine. Set aside until softened, stirring occasionally, at least 15 minutes or up to 1 hour.
Pour the gochujang sauce into a large bowl, add ⅓ cup water, 2 teaspoons vinegar, and 2 teaspoons sugar, and whisk to combine.
In a bowl, whisk together 1 egg and 1 tablespoon of the cornstarch until smooth. Pour 1 cup of the cornstarch onto a plate. Remove the chicken from the packaging, pat dry with paper towels, and season with salt. Working with one piece of chicken at a time, dip it in the egg mixture, letting any excess drip back in the bowl. Dredge it in the cornstarch to completely coat. Transfer the coated chicken to a clean plate in a single layer.
In a sauté pan or cast-iron skillet over medium-high heat, pour in vegetable oil to about ½-inch deep. When the oil shimmers (about 375°F), add the chicken and fry until light golden brown, 3 to 4 minutes per side. Transfer the fried chicken to the bowl of gochujang sauce and toss to coat. Slice the chicken.
Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes. Pick the cilantro, toss the stems, and tear the leaves.
Heap the rice into bowls, and top with the gochujang chicken and daikon salad (leave the pickling liquid behind). Sprinkle with the sesame seeds, scatter with the cilantro leaves, and serve warm, with the remaining gojuchang sauce for drizzling.
Note: The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.