Korean Chicken Rice Bowl

5 from 3 votes

A Korean-inspired marinated chicken combined with rice, pickled red onions, shredded carrots, cucumber, avocado, and a spicy mayo!

Prep Time25

Cook Time30

Marinating Time30

Total Time1 25

Course: Main Course

Cuisine: Korean

Servings: servings

Calories: 757kcal

In a small bowl, combine the soy sauce, brown sugar, honey, sesame oil, ginger, and garlic.
Pound out the chicken so that they are even thickness throughout about ½" thick.
Put the chicken in a shallow baking dish or bowl and then add the marinade. Let marinate for at least 30 minutes or up to 8 hours.
To cook the chicken, use either a grill or saute it on the stovetop.
For a grill, heat a grill to medium-high heat. Add the marinated chicken and cook for 4-5 minutes on each side. Use a meat thermometer to ensure they are cooked through to 165 degrees F.
For stovetop, heat a skillet over medium-high heat. Add a tablespoon or two of olive oil and cook the chicken for 4-5 minutes on each side, until they are 165 degrees F in the middle.

Place the red onion in a mason jar or glass tuppeware.
In a saucepan, add the vinegar, water, sugar, and salt.
Bring to a simmer and whisk until the sugar is dissolved.
Pour mixture over the onions. Refrigerate the onions. They'll be ready in 30 minutes, but you can make these a day or two in advance!

Rinse the rice in a strainer under water.
In a medium saucepan, add the rice, coconut milk, water, and salt and bring to a boil.
Reduce the heat, cover, and simmer for 15-20 minutes, until the liquid is absorbed. Remove from heat and keep covered, letting it rest for 15 minutes.

Add the mayo, hot sauce, garlic powder, and milk to a small bowl and whisk to combine.

In large serving bowls, add desired amount of rice, chicken, carrots, cucumbers, onion, and avocado, and then drizzle with the sauce. Top with chopped cilantro.
Enjoy!