By Channel Segment
Crispy Chicken Korean BBQ Rice Bowl Recipe
Ingredients
Serves: 10 Each
- 37.8 oz. About 60 pieces Tyson® Fully Cooked Breaded Homestyle Whole Muscle Boneless Chicken Wings #10000051698
- 5 oz. Korean BBQ sauce - Prepared
- 10 cu. Brown Rice - Cooked
- 2.5 cu. Snow Peas - Steamed
Oven baked Tyson® Fully Cooked Breaded Homestyle Whole Muscle Boneless Chicken Wings tossed in a Korean BBQ sauce over whole grain rice with a spicy Sriracha slaw.
Directions
- Cook brown rice according to manufacturer’s instructions. Hold in hotbox until ready to build bowls.
- Arrange the frozen boneless wings in a single layer on parchment lined sheet pan and cook at 350°F for 10-13 minutes - to an internal temperature of 165°F.
- After wings are cooked, in a large mixing bowl, thoroughly coat boneless wings in Korean BBQ sauce. Hold the heated boneless wings in a hot box at 145°F until ready to build bowls.
- Steam Snow Peas for 3-4 minutes until crisp and tender. Hold in hot box until ready to serve
To Build Rice Bowl
- With a #4 scoop (1 cup), place whole grain rice in serving container.
- With a # 16 scoop (1/4 cup), place the slaw over 1/3 of the rice (leaving room for other ingredients next to it)
- With a # 16 scoop (1/4 cup), place the snow peas along one side of the slaw taking up another 1/3 portion
- Using an 8 oz. spoodle, place the sauced boneless wings offset from snow peas over grain blend and serve
Spicy Sriracha Slaw
Ingredients
- 20 oz. Slaw Mix Pre-Shredded
- 1/4 cu. Scallion - Diced
- 1 oz. Sriracha Sauce - Low Sodium
- 1 oz. Apple Cider Vinegar
Directions
- The day before, in a mixing bowl, thoroughly combine slaw mix, diced scallions, sriracha sauce and apple cider vinegar.
- Cover and hold under refrigeration over night.
Chef's note: We have found an 8oz. spoodle will provide the right portion size of the whole muscle boneless wings.
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