Chili Crunch Honey Chicken Bowls
Crispy seasoned chicken thighs are coated in a buttery chili crunch honey glaze and served over jasmine rice with crunchy garnishes.
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- 1.5 lbs (680g) boneless, skinless chicken thighs, cubed
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp gochugaru (optional)
- 1/2 cup cornstarch, plus more as needed
- 2 tbsp avocado oil
- Neutral oil, for pan-frying
- For the Chili Crunch Glaze
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 tsp sesame oil
- 1–2 tbsp Momofuku Chili Crunch Sauce
- 5 garlic cloves, minced
- 3 tbsp butter
- For Serving
- Jasmine rice
- Chili Crunch
- Green onions, sliced
- Sesame seeds
- 1Add chicken to a bowl with the seasonings, avocado oil & 1/2 cup cornstarch. Toss until evenly coated. For extra crunch, lightly toss each piece in a little additional cornstarch.
- 2In a small bowl or jar, mix soy sauce, rice vinegar, honey, sesame oil, Chili Crunch Sauce & garlic until combined.
- 3Heat a generous layer of neutral oil in a pan over medium-high. Once hot, add chicken in a single layer. Cook about 4 mins before flipping, then continue cooking until golden, crispy & cooked through, about 10–12 mins total. Remove chicken.
- 4Reduce heat to low & let pan cool for about 2 mins. Mix glaze again, then add to pan. Cook 1 min, add butter & stir another 3–4 mins until glossy, bubbling & thickened.
- 5Turn off heat, add chicken & toss. Serve over jasmine rice with Chili Crunch, green onions & sesame seeds :)
- The caption does not specify a serving count; serving estimate is 2.