Fried Chicken Bowl Recipe

1. Prep and marinate

Trim and cut the chicken into 1- to 1.5-inch bite-size pieces. In a medium bowl combine grated ginger, minced garlic, soy sauce, rice vinegar, and sesame oil. Add the chicken, toss to coat, cover, and refrigerate for 20–30 minutes (or up to 2 hours).

2. Make coating mixture

In a shallow bowl whisk the egg. In another bowl combine cornstarch, rice flour, baking powder, kosher salt, and black pepper. Set both bowls near the frying station.

3. Dredge chicken

One piece at a time: remove chicken from the marinade (allow excess to drip back into the bowl), dip into the egg, then toss to coat thoroughly in the dry starch-flour mixture. Place coated pieces on a wire rack or plate while heating oil.

4. Fry until golden and cooked

Pour neutral oil into a medium heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches and heat to 350°F (175°C). Fry the chicken in small batches so oil temperature stays steady: cook pieces 3–5 minutes, turning as needed, until crust is deep golden and internal temperature reaches 165°F (74°C). Use a slotted spoon to transfer to a wire rack set over a baking sheet to drain and keep warm. Return oil to temperature between batches.

5. Finish

If desired, place fried chicken on a paper-towel-lined plate for 1 minute to blot excess oil, then onto the wire rack to stay crisp while you assemble bowls.

6. Prepare bases and sides

If not already done, cook short-grain rice according to package directions (about 1 cup rice to 2 cups water yields ~2 cups cooked). Steam broccoli until bright green and tender-crisp (2–4 minutes). Thinly slice cabbage. For quick-pickled cucumber: toss thin cucumber slices with 1 tbsp rice vinegar and a pinch of salt and let sit 10 minutes.

7. Portion bowls

Divide the rice (or chosen base) between two bowls (about 1 cup cooked base per serving). Arrange shredded cabbage, pickled cucumber, and steamed broccoli in three separate sections around the bowl, leaving a center area for the chicken.

8. Add chicken

Place the hot fried chicken pieces in the center of each bowl (approximately half the cooked chicken per bowl). Squeeze a little lemon over the chicken if desired.

9. Prepare and drizzle sauce

For the example spicy mayo: whisk mayonnaise, Sriracha, lime juice, and soy sauce together until smooth. Drizzle 1–2 tablespoons over each bowl or serve on the side for dipping.

10. Garnish and serve

Sprinkle sliced green onions and toasted sesame seeds over each bowl. Add a lemon wedge on the side. Serve immediately so the chicken stays crispy.