Crispy Chicken Bulgogi Bowl with Quick-Pickled Cucumber and Sriracha Crema

If you love the classic flavors of Korean bulgogi but want a lighter, quicker option, this chicken bulgogi bowl is for you. Crispy pan-seared chicken strips are coated in a sweet and savory sesame-soy sauce, then served over fluffy white rice with tangy quick-pickled cucumber ribbons and tender shredded carrots. A drizzle of spicy sriracha crema ties it all together.

This bowl is a perfect weeknight dinner that comes together in under 30 minutes. The combination of textures-crunchy pickles, tender chicken and soft rice-makes every bite satisfying. Feel free to adjust the sriracha to your heat preference.

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Ingredients

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, wash and dry all produce. In a medium bowl, combine half the vinegar (you’ll use the rest later), ½ tsp sugar (1 tsp for 4 servings) and a big pinch of salt. Trim ends from cucumber; shave lengthwise into thin ribbons using a peeler, rotating as you go. Stop once you get to the seedy core; discard core. Toss ribbons into bowl with vinegar mixture. Set aside to quick-pickle, tossing occasionally.
3. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots and cook, stirring, until just tender, 1-2 minutes. Season with salt and pepper. Transfer to a plate.
4. Pat chicken dry with paper towels and season all over with salt and pepper. Heat a large drizzle of oil in same pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Pour in remaining vinegar. Let cook 30 seconds, then stir in bulgogi sauce. Bring to a simmer and cook until thickened, 1-2 minutes. Turn off heat. Season with salt and pepper.
5. Meanwhile, in a small bowl, combine sour cream and sriracha to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
6. Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings), salt and pepper; divide between bowls. Arrange chicken, carrots and pickled cucumber on top. (TIP: Drain any excess liquid from cucumber before adding.) Drizzle crema over everything.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with white rice, brown rice or even quinoa. Adjust cooking time and liquid according to the grain.

What can I use instead of bulgogi sauce?

You can make a quick substitute by mixing soy sauce, brown sugar, sesame oil, garlic and ginger. Adjust sweetness and saltiness to taste.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice and chicken in the microwave or a pan and add fresh pickled cucumber and crema before serving.