Gochujang Mayo Chicken Bowl – A Spicy-Sweet KEWPIE Creation
Storytelling
Experience a delightful fusion of Korean and Japanese flavors with our Gochujang Mayo Chicken Bowl. This dish combines crispy, tender fried chicken with a bold, spicy-sweet sauce featuring KEWPIE Mayonnaise and gochujang, the popular Korean fermented chili paste. Served over steaming short-grain rice and garnished with crisp roasted seaweed, this bowl offers a perfect balance of textures and flavors.
The star of the dish is undoubtedly the sauce, where the creamy richness of KEWPIE Mayonnaise mellows the fiery kick of gochujang, creating a harmonious blend that coats every morsel of chicken. This Gochujang Mayo Chicken Bowl is more than just a meal; it’s a culinary adventure that will transport your taste buds across East Asia.
Kewpie Synergy
KEWPIE Mayonnaise plays a crucial role in elevating this dish to new heights. In the sauce, it serves as a creamy base that perfectly balances the bold flavors of gochujang, ketchup, and vinegar. The mayonnaise’s rich texture helps the sauce cling to the crispy chicken pieces, ensuring that every bite is packed with flavor. Moreover, the subtle tanginess of KEWPIE Mayonnaise complements the spiciness of gochujang and the sweetness of honey, creating a complex flavor profile that is both exciting and addictive. This synergy showcases how KEWPIE Mayonnaise can be a versatile ingredient in fusion cuisine, bridging different culinary traditions to create something truly unique.
Ingredients: Serves 2
For the Fried Chicken
- 1 (8 to 10 oz) chicken breast
- 2 Tbsp. corn starch
- Vegetable oil for frying
For the Brining
- 2 cups water
- 2 Tbsp. Kosher salt
For the Sauce
- 3 Tbsp. KEWPIE Mayonnaise
- 1 tsp. gochujang
- 1 Tbsp. ketchup
- ¼ tsp. garlic powder
- ½ tsp. honey
- 1 tsp. rice vinegar
For the Bowl
- 2 packages store-bought cooked short-grain rice or 2 bowls of cooked rice
- 1 package (approx. 0.17oz) roasted Korean seaweed, torn into pieces by hand
- Black sesame seeds, optional
Directions
1. Brine the Chicken:
- In a zip-lock bag, mix water and Kosher salt for the brine.
- Add the chicken breast and refrigerate for up to 1 hour.
- Remove the chicken from the brine, pat dry, and slice into bite-sized pieces.
2. Prepare the Chicken:
- Sprinkle cornstarch evenly over the chicken pieces.
- Heat about 1″ of vegetable oil in a frying pan over medium-high heat.
- Fry the chicken for 4 to 5 minutes until golden brown and cooked through.
- Remove from oil and set aside on paper towels to drain.
3. Make the Sauce:
- In a bowl, whisk together KEWPIE Mayonnaise, gochujang, ketchup, garlic powder, honey, and rice vinegar until smooth.
4. Assemble the Bowls:
- Prepare the packaged rice according to directions.
- Toss the fried chicken pieces in the prepared sauce until well coated.
- Divide the rice between two serving bowls.
- Top each bowl with half of the torn seaweed pieces.
- Add the sauced chicken on top of the rice and seaweed.
- Sprinkle with black sesame seeds if desired.
4. Serve: Enjoy your Gochujang Mayo Chicken Bowl immediately while the chicken is still crispy and the rice is warm.
Kewpie Pro Tip
To enhance your Gochujang Mayo Chicken Bowl experience, consider these variations:
- Add some quick-pickled vegetables like cucumbers or radishes for a tangy crunch.
- Experiment with the spice level by adjusting the amount of gochujang in the sauce.
- For extra umami, drizzle some sesame oil over the finished bowl.
- Try using KEWPIE Mayonnaise to create a creamy slaw as an additional topping.
- For a healthier twist, you can air-fry or bake the chicken instead of deep-frying.
Remember, the versatility of KEWPIE Mayonnaise allows for endless creativity in fusion dishes like this. Don’t be afraid to experiment and make this recipe your own!
