Crispy Chicken Korean BBQ Rice Bowl Recipe

Step 1: Cook brown rice according to manufacturer’s instructions.  Hold in hotbox until ready to build bowls.

Step 2: 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.

Step 3: 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.

Step 4: Steam Snow Peas for 3-4 minutes until crisp and tender. Hold in hot box until ready to serve

To Build Rice Bowl

Step 1: With a #4 scoop (1 cup), place whole grain rice in serving container.

Step 2: With a # 16 scoop (1/4 cup), place the slaw over 1/3 of the rice (leaving room for other ingredients next to it)

Step 3: With a # 16 scoop (1/4 cup), place the snow peas along one side of the slaw taking up another 1/3 portion

Step 4: Using an 8 oz. spoodle, place the sauced boneless wings offset from snow peas over grain blend and serve

Chef’s Note: we have found an 8oz. spoodle will provide the right portion size of the whole muscle boneless wings.