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Crispy Korean Fried Chicken Burrito Bowl Recipe Easy Gochujang Crema

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A crispy Korean fried chicken burrito bowl featuring double-fried chicken thighs and a creamy, spicy gochujang crema, layered over fluffy rice and fresh veggies for a bold and comforting meal.

Ingredients

Scale
  • 2 large chicken thighs, boneless and skinless
  • 1 cup buttermilk
  • 1 cup all-purpose flour (or gluten-free flour)
  • 1/2 cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Vegetable oil for frying (canola or sunflower oil preferred)
  • 1/2 cup sour cream or Greek yogurt (or dairy-free yogurt for vegan)
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon lime juice (fresh or bottled)
  • 1 teaspoon honey or maple syrup
  • Pinch of salt
  • 2 cups cooked jasmine or short-grain rice
  • 1 cup shredded red cabbage
  • 1/2 cup shredded carrots
  • 1 avocado, sliced or cubed
  • 1/4 cup chopped cilantro (optional)
  • 1/4 cup sliced green onions
  • 1 lime, cut into wedges

Instructions

  1. Marinate the chicken thighs in buttermilk with a pinch of salt and pepper in a large bowl. Cover and refrigerate for at least 10 minutes, up to 1 hour for deeper flavor.
  2. In another bowl, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper for the breading.
  3. Heat vegetable oil in a deep frying pan or skillet to about 2 inches deep until it reaches 350°F (175°C).
  4. Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, shaking off excess.
  5. Fry chicken pieces in hot oil without overcrowding for 3-4 minutes per side until light golden. Remove and drain on a wire rack or paper towels.
  6. Let chicken rest for 10 minutes to set the crust.
  7. Return chicken to hot oil for a second fry, about 2-3 minutes per side, until deep golden and ultra-crispy.
  8. While frying, whisk together sour cream, gochujang, lime juice, honey, and salt until smooth to make the gochujang crema. Refrigerate until serving.
  9. Assemble bowls by layering warm rice, shredded cabbage, shredded carrots, sliced avocado, green onions, and cilantro.
  10. Slice fried chicken into bite-sized pieces and arrange on top of the bowl.
  11. Drizzle gochujang crema generously over the bowl and garnish with lime wedges. Serve immediately.

Notes

Double frying the chicken is key to achieving a crispy crust without greasiness. Maintain oil temperature around 350°F (175°C) and fry in batches to avoid overcrowding. Rest chicken between fries for best texture. Use gluten-free flour and dairy-free yogurt to adapt for gluten-free or vegan diets. Reheat leftovers in the oven to maintain crispness; avoid microwaving.

Nutrition

Keywords: Korean fried chicken, burrito bowl, gochujang crema, crispy chicken, easy dinner, double fry, spicy sauce, weeknight meal

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