Yuringi Crispy Chicken Rice Bowl

Ingredients

• 2 tbsp Cooking oil (Add to the pan with the starch.)
• 2 tbsp Potato starch or other starch (The source does not specify an amount; about 2 tablespoons is estimated for coating the chicken.)
• 500 g Chicken thighs (Use skin-on thighs; spread them skin-side down in the pan.)
• Salt (Season to taste.)
• Black pepper (Season to taste.)
• 250 g Mung bean sprouts (Steam until tender-crisp.)
• 50 ml Soy sauce
• 50 ml Vinegar
• 50 ml Agave syrup (May be replaced with honey or oligosaccharide syrup. If using sugar instead, use about 30 g.)
• 50 ml Water (For the sauce.)
• Lemon juice (Add a splash, approximately 2 teaspoons.)
• 1 tbsp Garlic (Minced.)
• Fresh chili peppers (Sliced; amount to taste.)
• Cooked rice (Serve as the base; amount is not specified in the source. About 600 g cooked rice is estimated for 3 bowls.)
• Green onions (Shredded; amount to taste. About 50 g is estimated.)

Steps

1. 1

   Set a large skillet over medium heat. Add the cooking oil and potato starch, then stir them together in the pan to distribute the starch through the oil.

2. 2

   Add the chicken thighs and mix well so the oil-and-starch mixture coats them. Arrange the thighs in a single layer with the skin facing down.

3. 3

   Season the chicken generously with salt and black pepper.

4. 4

   Place the mung bean sprouts in a steamer basket and set the basket over the chicken. Cover the skillet with a lid and cook for 10 minutes, allowing the sprouts to steam while the chicken cooks.

5. 5

   While the chicken and sprouts cook, make the sauce. In a bowl, combine the soy sauce, vinegar, agave syrup, water, lemon juice, minced garlic, and sliced chili peppers. Stir until evenly mixed.

6. 6

   Remove the lid carefully. Lift out the mung bean sprouts when they are tender-crisp and set them aside. Continue cooking the chicken in the skillet for 5 minutes.

7. 7

   Flip the chicken and cook for 3 minutes on the second side. Flip it again so the skin is facing down, increase the heat to high, and sear for about 3 minutes, until the skin is deeply golden and crisp and the chicken is cooked through to an internal temperature of 165°F (74°C).

8. 8

   Divide the cooked rice among serving bowls. Top each bowl with chicken, the steamed mung bean sprouts, and shredded green onions.

9. 9

   Pour the sauce over the bowls immediately before serving. Keep the dish somewhat soupy so the sauce can soak into the rice.

Notes

The source emphasizes serving the bowl with plenty of sauce so it soaks into the rice. Agave syrup can be replaced with honey or oligosaccharide syrup; if substituting sugar, use approximately 30 g. Handle the steamer basket and lid carefully because they will be hot and produce steam.

Nutrition per serving

• main
• rice bowl
• Korean
• crispy chicken
• steamed
• sweet-and-sour
• high-protein
• easy recipe