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Restaurants›moonbowls (Healthy Korean Bowls- San Mateo)›Chili Crunch Chicken Recipe

Chili Crunch Chicken Recipe

Inspired by moonbowls (Healthy Korean Bowls- San Mateo)

Time50m

Serves2

Crispy ginger garlic fried chicken, roasted sweet potatoes, chili pineapple, sesame kale slaw, green onions, sesame seeds, chili crunch, and a side of ranch. Served with a base of your choice and topped with lemon wedge. (Gluten-free)

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Ingredients

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Chicken (crispy ginger-garlic fried)

1 lb boneless skinless chicken thighs

1 tbs fresh ginger (grated)

2 cloves Garlic (minced)

2 tbs tamari (or gluten-free soy sauce)

1 tsp Rice vinegar

1 tsp Toasted sesame oil

1 cup Cornstarch

1 tsp baking powder (aluminum-free)

1 tsp kosher salt

1/2 tsp black pepper

1 cup neutral oil for frying (vegetable or canola)

1 each lemon wedges

Roasted sweet potatoes

1 large sweet potato (peeled and cut into 1/2-inch cubes)

1 tbs olive oil

1/2 tsp Smoked paprika

1/2 tsp kosher salt

1/4 tsp black pepper

Chili pineapple

1 cup fresh pineapple (cut into 1/2-inch chunks)

1 tsp Chili Flakes

1 tsp Honey

1 tsp ReaLime juice

1/8 tsp Celtic sea salt

Sesame kale slaw

2 cups curly kale (stemmed and thinly sliced)

1/2 cup carrot (julienned or shredded)

2 each green onions (thinly sliced, white and green separated)

1 tsp Rice vinegar

1/2 tsp toasted sesame oil

1 tsp neutral oil (or olive oil)

1/2 tsp maple syrup or honey

1/8 tsp Celtic sea salt

1 tsp sesame seeds (toasted)

Toppings & condiments

2 tbs chili crunch (store-bought chili crisp)

1 each green onions (thinly sliced, green parts)

1 tsp toasted sesame seeds

1/4 cup ranch dressing (gluten-free)

Base (choose one)

1 cup steamed jasmine or short-grain rice

1 cup or cooked quinoa (optional alternative)

Method

Chicken (crispy ginger-garlic fried)

Marinate

Pat chicken thighs dry and cut into bite-sized strips (about 1-inch). In a bowl combine grated ginger, minced garlic, tamari, rice vinegar and sesame oil. Add chicken, toss to coat, and marinate 15–30 minutes in the refrigerator.

Coat

In a shallow bowl whisk together cornstarch, baking powder, kosher salt and black pepper. Drain any excess marinade, then toss chicken pieces in the cornstarch mixture until well coated, pressing the starch onto the surface.

Fry

Heat 1/2 to 1 cup neutral oil in a heavy skillet (cast iron or stainless) to 350°F (medium-high). If you don't have a thermometer, heat until a small pinch of cornstarch sizzles and browns slowly. Fry the chicken in batches (avoid overcrowding) 3–5 minutes per side until golden brown and cooked through (internal temp 165°F). Transfer to a wire rack set over a sheet pan to drain and stay crisp.

Finish: Squeeze a little lemon over fried chicken just before plating for brightness.

Roasted sweet potatoes

Preheat oven to 425°F (220°C). Toss cubed sweet potato with olive oil, smoked paprika, kosher salt and black pepper on a sheet pan in a single layer. Roast 20–25 minutes, turning once halfway through, until tender and edges caramelized. Keep warm.

Chili pineapple

In a small bowl toss pineapple chunks with chili flakes, honey, lime juice and a pinch of salt. Let sit 5–10 minutes to macerate so juices mingle with the chile.

Sesame kale slaw

Massage the sliced kale with a pinch of salt for 1–2 minutes to soften. In a small bowl whisk rice vinegar, toasted sesame oil, neutral oil, maple syrup (or honey) and the salt. Toss kale, shredded carrot and the white parts of the green onions with the dressing. Sprinkle toasted sesame seeds and refrigerate briefly if you like it chilled (or serve at room temperature).

Assembly & toppings

Place your chosen base (1 cup rice or quinoa) in a bowl. Arrange a portion of roasted sweet potatoes to one side, a handful of sesame kale slaw to another, and several pieces of crispy ginger-garlic chicken on top.

Spoon chili pineapple over or adjacent to the chicken. Drizzle 1–2 tablespoons of chili crunch over the chicken and pineapple. Add a dollop (about 2 tablespoons) of ranch on the side or lightly drizzled as desired.

Garnish with sliced green onion greens, a sprinkle of toasted sesame seeds, and a lemon wedge on the side for squeezing.

Serve immediately so the fried chicken remains crispy. Leftovers: keep components separate and reheat chicken in a 375°F oven on a rack to restore crispness.