Korean Fried Chicken Buddha Bowl
This Buddha bowl is full of vibrant and zingy flavors and makes and incredibly healhty lunch or dinner. The Soy + Sesame dressing is a cinch to make and adds a delicious flavor.
|For the chicken:|
|1/4 cup||Kimchi juice|
|(to grease)||vegetable oil|
|For the bowl:|
|1/4 cup (sliced thinly)||radishes|
|1/3 cup (shredded)||carrots|
|1/4 cup (matchsticks)||cucumber|
|1/4 cup (shredded)||Rotkohl|
|1-2 (finley sliced)||green onions|
|For the dressing:|
|2 tbsp||sesame oil|
|2 tbsp||rice wine vinegar|
|2 tbsp (gf & low sodium)||gluten free soy sauce|
|1 tsp||ginger paste|
|pinch/es of||black pepper|
- Start by marinating the chicken. In a medium bowl whisk together the yogurt and kimchi juice till well combined.
- Add the chicken pieces into the marinade, cover with cling film and marinate for atleast 1 hour but no longer then 24 hours in the fridge.
- After the marination time continue by making the bread crumbs by breaking up the ciabatta into a food processor bowl. Pulse until you have fine crumbs. Set aside in a shallow bowl.
- Grease a small baking sheet pan well with a bit of cooking spray and pre-heat the oven to 375 degrees Fahrenheit.
- Remove the chicken from the marinade and dredge it into the ciabatta crumbs. With your hands mold the crumbs onto the chicken pieces and place on the prepared baking pan.
- Bake at 375 F. for 35 to 37 minutes until cooked through and brown. Set aside to cool slightly.
- Assemble the bowl by placing the lettuce in a deep bowl. Arrange the remaining vegetables around the top of the bowl as desired placing the kimchi in the center and leaving a space for the chicken pieces.
- Prepare the dressing by mixing all ingredients in a large measuring cup or a medium bowl, whisk to combine.
- Add the chicken pieces to the bowl. Garnish with a bit of green onion slices and a sprinkling of sesame seeds. Drizzle as much dressing over top as desired and eat straight away.