Early-Style Korean BBQ Chicken Rice Bowl
Recreate the nostalgic flavors of an early-style Korean BBQ rice bowl. Tender, air-fried chicken coated in Cajun spices and soy sauce is tossed with fluffy rice, fresh lettuce, and savory pan juices.
This rice bowl captures a specific, beloved street-food nostalgia—a perfect balance of charred, spiced meat and fresh, crunchy vegetables. Using an air fryer ensures the chicken stays incredibly juicy while rendering down the marinade into a rich, intensely savory sauce that coats every single grain of rice. The unexpected combination of Cajun seasoning, cumin, and chili powder gives it a uniquely addictive fusion profile.
Ingredients
- 300 g deboned chicken thigh meat
- 1 handful green onion segments
- 1 tbsp Cajun seasoning powder
- 2 tbsp light soy sauce
- 2 cups cooked white rice
- 2 tbsp minced red onion
- 1 handful shredded lettuce
- to taste salt
- 1 tsp cumin powder
- 1 tsp chili powder
- optional mayonnaise
Instructions
- 1Prepare the Chicken and Onions
Place the deboned chicken thigh meat and green onion segments into a mixing bowl. Get ready to add the Cajun seasoning powder and light soy sauce to create the marinade.
Tip: Pat the chicken dry with a paper towel before adding seasonings to ensure the marinade adheres better to the meat. - 2Massage the Marinade
Add the Cajun seasoning powder and light soy sauce to the bowl. Wearing a food-safe glove, massage the marinade thoroughly into the chicken thigh meat and green onions. Ensure every piece is evenly coated, then let it marinate for half an hour.
Tip: Massaging the meat not only distributes the flavors evenly but also helps tenderize the chicken for a juicier result. - 3Prepare for Air Frying
Transfer the marinated chicken pieces into an air fryer-safe foil tray. Pour all the remaining marinade juices from the bowl over the chicken to keep it moist during cooking.
Tip: Using an aluminum foil tray makes cleanup easier and helps retain all the savory cooking juices, which you will need later. - 4Chop the Cooked Chicken
Air fry the chicken at 200 degrees Celsius for 15 minutes, making sure to flip the meat halfway through the cooking time. Once fully cooked and slightly cooled, transfer the chicken to a cutting board and chop it into small, bite-sized pieces.
Tip: Letting the chicken rest for a few minutes before chopping helps lock in the natural juices. - 5Add Chicken to the Rice
Prepare a large mixing bowl with freshly cooked white rice. Scrape the chopped BBQ chicken directly into the bowl. Make sure to pour in all the flavorful pan juices left in the foil tray as well.
Tip: The leftover pan juices act as a rich, savory sauce that coats the rice and brings the whole dish together. - 6Add the Fresh Vegetables
For added crunch and freshness, add the minced red onion and shredded lettuce on top of the chicken and rice mixture. These fresh ingredients perfectly balance the rich, savory flavor of the meat.
Tip: You can adjust the amount of red onion depending on how strong of a bite you prefer in your rice bowl. - 7Season the Bowl
Add a small amount of salt, followed by cumin powder and chili powder to the bowl containing the chopped chicken, rice, red onion, and lettuce. These seasonings are essential for replicating the authentic flavor profile of the early-style BBQ rice bowl.
Tip: Adjust the amount of chili powder based on your personal heat preference, but dont skip it, as its key to the signature taste. - 8Mix Thoroughly
Using a food-safe glove, thoroughly mix all the ingredients in the bowl—rice, chicken, vegetables, and the added seasonings—until everything is evenly combined. Ensure the pan juices from the chicken are well distributed throughout the rice mixture.
Tip: Mixing by hand ensures the seasonings and juices coat every grain of rice and piece of chicken effectively.
