Directions
- 1Tenderize and cube 28oz of boneless, skinless chicken breast.
- 2Mix the marinade ingredients: 1 tbsp chili crisp, 1 tbsp garlic powder, 1/2 tbsp pepper, 1/2 tbsp gochugaru, 2 tbsp soy sauce, 1 tbsp avocado oil. Let it sit for at least 30 minutes.
- 3Combine honey garlic sauce ingredients: 2 tbsp soy sauce, 1 tsp minced garlic, 1 tbsp chili crisp, 1 tbsp sesame oil, 4 tbsp honey, 1 tbsp mirin, 1/2 tbsp gochugaru.
- 4Cook the chicken over high heat in two batches until cooked through.
- 5In the same pan, cook 1/2 cup of onions.
- 6Add 650g of cooked rice (280g dry weight) to the pan.
- 7Add the cooked chicken to the pan.
- 8Pour the honey garlic sauce over the chicken and rice.
- 9Top with green onions and sesame seeds.
- 10Mix everything together and enjoy!
Ingredients
- 28 oz chicken breast
- 1 tablespoon chili crisp
- 1 tablespoon garlic powder
- 0.5 tablespoon pepper
- 0.5 tablespoon gochugaru
- 2 tablespoons soy sauce
- 1 tablespoon avocado oil
- 2 tablespoons soy sauce
- 1 teaspoon minced garlic
- 1 tablespoon chili crisp
- 1 tablespoon sesame oil
- 4 tablespoons honey
- 1 tablespoon mirin
- 0.5 tablespoon gochugaru
- 650 g cooked rice
- 280 g dry rice
- 0.5 cup green onion
- 0.5 cup onions
Equipment
frying panbowlknifecutting board
Related recipes
Ramen Balls
Japanese · Soup
Dietitian's Instant Ramen
Japanese · Soup
Viral Ramen Recipe
Japanese · Soup
Easy Crockpot Dinner
Japanese · Soup2h 15m
Honey Soy Chicken Bowl
Japanese · Soup15m
Miso Chicken Ramen
Japanese · Soup
Ramen Eggs
Japanese · Soup
Curry Udon
Japanese · Soup
20-minute ramen
Japanese · Soup20m
Coconut Chili Ramen with Crispy Pork
Japanese · Soup30m
Tonkotsu Ramen (versione veloce)
Japanese · Soup20m
Ramensuppe mit Garnelen
Japanese · Soup