Korean Sesame Chicken & Rice Salad Bowl
The Korean Sesame Chicken & Rice Salad Bowl is a vibrant, flavor-packed dish that combines tender, sesame-glazed chicken with fluffy rice and crisp, fresh vegetables. Inspired by Korean cuisine, it features bold flavors from soy, garlic, sesame oil, and a hint of spice, balanced with the refreshing crunch of vegetables like cucumbers, carrots, and radishes. Perfect for meal prep or a quick, satisfying lunch, this salad bowl is both nourishing and delicious, offering a delightful blend of textures and tastes.
Preparation Time: 15 minutes
Margination Time (optional): 30 minutes (for deeper flavor)
Cooking Time: 15 minutes
Assembly Time: 5 minutes
Ingredients
For the Chicken
One pound chicken thighs
One quarter cup cornstarch
One quarter teaspoon salt
One quarter teaspoon black pepper
One tablespoon olive oil
For the Bowl
Two cups rice cooked
Four cups romaine and cabbage shredded
One cup carrots shredded
One cup cucumbers sliced
One quarter cup green onions chopped
One tablespoon sesame seeds
For the Sesame Soy Glaze
Two tablespoons soy sauce
One tablespoon sesame oil
One tablespoon honey
One tablespoon rice vinegar
One clove garlic minced
One half teaspoon ginger grated
For Garnish
Crispy wonton strips sesame seeds
Optional Add-Ins
Avocado sriracha
Directions
Coat chicken thighs in cornstarch, salt, and pepper.
Air-fry at 400 degrees Fahrenheit for 15 minutes or shallow-fry until crispy.
Whisk soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger for the glaze.
Divide rice into bowls and add romaine, cabbage, carrots, cucumbers, and green onions.
Top with crispy chicken and drizzle with sesame-soy glaze.
Garnish with sesame seeds and wonton strips before serving.
Tips & Tricks:
Marinate for Maximum Flavor:
If time allows, marinate the chicken for at least 30 minutes, or overnight in the fridge. This deepens the flavors and makes the chicken extra juicy.
Use Short-Grain Rice:
Korean dishes typically use short-grain or sushi rice for a stickier texture, but jasmine or brown rice can also work if you prefer.
Customize Your Veggies:
Add variety with vegetables like bell peppers, shredded cabbage, snap peas, or avocado for extra color and nutrients.
Don’t Overcook the Chicken:
Cook the chicken just until it’s done to keep it tender and juicy. Overcooking can make it dry.
Add a Spicy Kick:
Drizzle with gochujang (Korean chili paste) or add sliced chili peppers for extra heat if you like it spicy.
Garnish Generously:
Top with toasted sesame seeds, sliced green onions, and a drizzle of sesame oil for an authentic touch.
Make It a Meal Prep Staple:
Store the chicken, rice, and veggies separately if prepping ahead. Assemble just before eating to keep everything fresh.
Nutrition Facts (Per Serving – Approximate)
Calories: 450–500 kcal
Protein: 30–35 g
Carbohydrates: 40–45 g
Fiber: 4–5 g
Sugars: 6–8 g
Fat: 15–18 g
Saturated Fat: 2–3 g
Cholesterol: 70–80 mg
Sodium: 700–900 mg (varies with soy sauce quantity)