Sticky Korean Fried Chicken and Rice Bowls

Source

Prep Time	Cook Time	Total Time	Servings
			4

Nutrition (per serving)

• Calories: 560
  
• Protein: 44 g
  
• Carbohydrates: 66 g
  
• Fat: 10 g

Ingredients

Bowls

• 4 cups cooked jasmine rice
  
• 1.5 lb chicken breast, cut into bite-size pieces

Chicken Seasoning

• 4 tsp garlic powder
  
• 4 tsp ground paprika
  
• 2 tbsp flour
  
• 2 tbsp cornstarch
  
• 1 tsp pink Himalayan salt
  
• 1 tsp black pepper

Sticky Korean Sauce

• 1/4 cup tamari or soy sauce
  
• 1/4 cup water
  
• 60 g keto honey substitute
  
• 60 g gochujang hot pepper paste
  
• 3 tbsp Swerve brown sugar substitute
  
• 2 tsp ground ginger

Pickled Cucumbers

• 2 cups sliced Persian cucumbers
  
• 2 tbsp tamari
  
• 1 tbsp seasoned rice vinegar
  
• 1/2 tbsp crushed red pepper flakes
  
• 1 tsp garlic powder
  
• 1 tsp garlic salt
  
• 1/2 tbsp white sesame seeds

Instructions

1. Place chicken in a bowl and toss with garlic powder, paprika, flour, cornstarch, salt, and pepper until fully coated.
   
2. Preheat air fryer to 400°F (200°C). Add half the chicken in a single layer and cook for 17 minutes, shaking or flipping a few times.
   
3. Begin cooking your jasmine rice while the first batch of chicken is in the air fryer.
   
4. Transfer cooked chicken to a clean bowl and repeat with the second batch.
   
5. In a separate bowl, combine cucumbers with tamari, rice vinegar, red pepper flakes, garlic powder, garlic salt, and sesame seeds. Set aside to pickle.
   
6. Add all sticky Korean sauce ingredients to a saucepan. Bring to a quick boil while whisking, then reduce heat and simmer until thickened.
   
7. Add all cooked chicken to the sauce and toss until coated.
   
8. Divide rice into 4 containers. Top with sticky Korean chicken and pickled cucumbers. Garnish with green onions, sesame seeds, or red pepper flakes if desired.

Notes

Optional garnishes: sliced green onions, extra sesame seeds, or red pepper flakes.