Bachan's® Bowl Recipe

Rinse 1 cup brown rice under cold water until water runs clear. Combine rinsed rice and 2 cups water in a medium saucepan with a pinch of salt. Bring to a boil, reduce to low, cover and simmer 35–40 minutes until tender and water is absorbed. Remove from heat and let sit covered 5 minutes.

Fluff rice with a fork. Stir in 1 tablespoon olive oil, 2 tablespoons fresh lime juice, 1 tablespoon lime zest, 1/4 cup finely chopped cilantro and 1/2 teaspoon salt. Taste and adjust lime or salt as needed. Keep warm.

While the rice cooks, prepare vegetables: thinly shred cabbage, rinse and dry arugula, thinly slice cucumber and radishes, shell or thaw edamame if frozen, and thinly slice scallions separating whites and greens.

Arrange 2 cups arugula in each serving bowl (for one large bowl or two smaller). Add 3/4 cup shredded cabbage to one side, 1/2 cup sliced cucumber, 1/2 cup cooked edamame, and sliced radishes on another side. Fan 1 sliced avocado over the bowl and sprinkle sliced scallions (both white and green parts) over vegetables.

Marinate: In a bowl, combine 12 oz chicken strips with 1/2 cup buttermilk and 1/4 teaspoon salt. Let sit 15–20 minutes (or up to 1 hour) in the refrigerator to tenderize.

Prepare breading: in a shallow dish combine 1/2 cup all-purpose flour, 1/2 cup panko, 2 tablespoons cornstarch, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix well.

Dredge chicken: Remove chicken from buttermilk, letting excess drip off. Press each piece into the breading to coat thoroughly. For extra-crispy chicken, double-dip: return coated pieces briefly to the buttermilk and back into the dry mix.

Heat 1/2 cup neutral oil in a wide skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Fry chicken in batches so pieces don’t crowd—about 3–4 minutes per side for 1" strips, until golden brown and internal temperature reaches 165°F. Transfer to a wire rack or paper towel-lined plate to drain and rest 2–3 minutes. If preferred, bake: arrange on a rimmed sheet sprayed with oil and bake at 425°F for 12–15 minutes, flipping once, until cooked through and crisp.

Slice or leave the strips whole and place on top of prepared bowls.

Whisk together 2 tablespoons mayonnaise, 1 tablespoon sesame oil, 1 teaspoon grated fresh ginger, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, 1 teaspoon honey and 1 teaspoon neutral oil. Add 1 tablespoon water to loosen to a drizzle consistency. Taste and adjust for sweetness, acidity or salt. Stir in 1 teaspoon toasted sesame seeds and a pinch (1/8 tsp) salt.

Transfer drizzle to a squeeze bottle or small bowl for drizzling over the assembled bowl.

To assemble: divide warm cilantro-lime brown rice into the center or one side of the bowl. Arrange the prepared arugula, cabbage, cucumbers, radishes, edamame and avocado around the rice as described in the Greens & veggies section. Add the crispy chicken on top or to one side.

Drizzle 2 tablespoons Bachan’s Japanese Barbecue Sauce over the chicken and bowl. Follow with 1–2 tablespoons ginger sesame drizzle over the vegetables and chicken, concentrating a little on the avocado and arugula.

Garnish with sliced scallion greens, a sprinkle of toasted sesame seeds and a few cilantro leaves. Serve with lime wedges on the side to squeeze over the bowl. If desired, offer additional soy sauce on the side.