Fried Chicken Bowl Recipe

Marinate

In a medium bowl combine grated ginger (2 tbs), minced garlic (2 tbs), soy sauce/tamari (2 tbs), rice vinegar (1 tbs) and sesame oil (1 tsp). Add the cut chicken pieces and toss to coat. Cover and refrigerate for 20–30 minutes (or up to 2 hours for more flavor).

Wet mix

In a shallow bowl whisk together the egg and buttermilk (1/2 cup). Remove the marinated chicken from the fridge and drain off excess marinade; reserve marinade for a quick drizzle if desired.

Dry mix

In a separate wide bowl combine flour (1 cup), cornstarch (1/4 cup), baking powder (1/2 tsp), kosher salt (1 tsp) and black pepper (1/2 tsp). Mix well so the baking powder and salt are evenly distributed.

Coat the chicken

Working in batches, dredge marinated chicken pieces first in the wet mix (egg + buttermilk), then transfer to the dry mix and press the flour mixture onto the pieces to form an even coating. Shake off excess and set on a rack while you heat the oil. Repeat until all chicken is coated.

Heat oil and fry

Pour neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1" (approx. 1 cup). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds. Fry the chicken in a single layer without crowding — about 3–4 minutes per side for 1" pieces, or until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon or tongs to transfer cooked pieces to a paper towel-lined rack to drain. Keep warm in a low oven (200°F / 95°C) if needed while finishing remaining batches.

Finish

Once all chicken is fried, toss lightly with reserved marinade (optional) or a tablespoon of chosen sauce for added flavor. Sprinkle sliced green onions (from 2 stalks) and toasted sesame seeds (1 tbs) over the chicken and serve with a lemon wedge.

Prepare your chosen base: For steamed rice, rinse 1 cup rice until water runs clear and cook with 1.25 cups water (white) or 1.5 cups water (brown) according to package instructions (about 15–45 minutes). For mixed greens, wash and spin dry 2 cups of greens and toss lightly with a pinch of salt and 1 tsp sesame oil or dressing of choice.

Select three sides. Steam broccoli (0.5 cup) for 3–4 minutes until bright green and tender-crisp. Shred carrots (0.25 cup) or julienne. Prepare pickled cucumbers by thinly slicing and tossing with 1 tsp rice vinegar and a pinch of salt. Heat shelled edamame (0.25 cup) briefly in boiling water for 2–3 minutes and drain. Sauté mushrooms (0.25 cup) in 1 tsp oil over medium heat until browned, about 4–5 minutes. If using kimchi, serve chilled.

Choose 2 tbs of your preferred sauce. If making spicy mayo, mix 2 tbs mayo with 1 tsp sriracha (adjust to taste). For teriyaki glaze, warm 2 tbs store-bought glaze or reduce 3 tbs teriyaki sauce over medium heat for 1–2 minutes until slightly thickened. For ponzu or sweet chili, use as-is or warm briefly.

Build each bowl: place 1 cup prepared base in a bowl. Arrange three chosen sides (about 1/4–1/2 cup each) around the bowl. Add 4–6 pieces of crispy fried chicken on top. Drizzle 1–2 tbs of chosen sauce over the chicken, sprinkle sliced green onions and toasted sesame seeds, and serve with a lemon wedge on the side for squeezing.