Gochujang-Ranch Crispy Chicken Bowl
Credit to Bon Appetit
INGREDIENTS
For the rice
2 cups (dry) Jasmine rice
2 cups coconut milk + 2 cups water
1 Tbsp agave
½ tsp salt
1 Tbsp rice vinegar
¼ cup black sesame seeds
For the Dressing
¾ cup mayonnaise
½ cup buttermilk
2 tablespoons gochujang
2 tablespoons seasoned rice vinegar
2 teaspoons finely grated peeled ginger
1½ teaspoons onion powder
1 teaspoon toasted sesame oil
2 garlic cloves, finely grated
2¼ teaspoons kosher salt, divided, plus more
For the Bowl
¼ small head of red cabbage, thinly sliced
Freshly ground black pepper
½ cup (1 stick) unsalted butter
2 cups panko (Japanese breadcrumbs)
¼ cup raw sesame seeds
4 thin-sliced boneless skinless chicken breasts
1 large egg, beaten to blend
1 tablespoon honey
2 cups cashews (halves and pieces)
2 Tbsp spicy harissa
Scallions, avocado, cilantro, lime for garnish
Place a rack in middle of oven; preheat to 450°. Whisk mayonnaise, buttermilk, gochujang, vinegar, ginger, onion powder, oil, garlic, and ½ tsp. salt in a medium measuring glass. Taste and season dressing with more salt, if needed. Transfer ½ cup dressing to a medium bowl. Add cabbage and toss to coat; season slaw with salt and pepper. Set aside until ready to serve.
Heat butter in a large skillet over medium-high heat. As soon as butter begins to foam, add panko, sesame seeds, and ¼ tsp. salt and toss to coat. Cook, tossing often, until golden brown, 5–7 minutes. Let cool in pan 10 minutes.
Meanwhile, place a wire rack inside a rimmed baking sheet. Set chicken on rack and pat dry with paper towels. Whisk egg, honey, ¼ cup dressing, and 1½ tsp. salt in a medium bowl.
Toss chicken in egg mixture to coat. Lift chicken from bowl, letting excess drip back into bowl. Coat in panko mixture, pressing to adhere, then return to rack, spacing evenly apart.
Bake chicken until cooked through, juices run clear when thighs are pierced with a knife, and panko mixture is slightly darkened in color, 15–20 minutes. Let chicken cool 10 minutes, then slice ½" thick.
While chicken cooks, combine harissa and cashews in a frying pan over medium heat. Stir regularly for 5-10 minutes until cashews are well-coated and beginning to look a little toasted. Remove from heat and let cool until ready to serve (or eat hot, if everything else is ready).
Divide chicken, slaw, and rice among bowls. Top with scallions, cilantro, avocado, and cashews. Drizzle with remaining dressing. Serve with lime wedges for squeezing over.
Do Ahead: Dressing can be made 8 hours ahead. Cover and chill.
