Korean BBQ Chicken Bowl Recipe

Destined to become a guest favorite, this recipe includes fluffy white rice topped with stir-fried vegetables, shredded cabbage, radishes and crispy Tyson Red Label® Hot & Spicy Chicken Breast Filets, all drizzled with a sweet and tangy Korean-style BBQ sauce.

Ingredients

YIELD: 1 Bowl

AMOUNT	MAIN INGREDIENTS
1 cu.	Cooked Rice
1 ea.	Tyson Red Label® Uncooked Breaded Hot & Spicy Chicken Breast Filets, 4 oz.
1/4 cu.	Red Cabbage - Shredded
5 ea.	Cucumbers - Sliced
1/4 cu.	Peppers And Onions - Frozen (Commercially Available)
1 tsp.	Sesame Seeds - Toasted
1 Tbsp.	Chili Sauce (Commercially Available)

ALTERNATE PRODUCT:

Tyson Red Label® Uncooked Breaded Hot & Spicy Select Cut Chicken Breast Filets, 4 oz.

Directions

Step 1: Preheat Fryer to 350°F.

Step 2: From frozen, place Tyson Red Label® Uncooked Breaded Hot & Spicy Chicken Breast Filets in fryer basket, submerge in oil and shake basket. Do NOT over pack product in basket.

Step 3: Cook for 5 1/2 - 6 1/2 minutes shaking the basket occasionally during cooking. Ensure internal temperature reaches 165°F.

Step 4: Reheat peppers and onions according to manufacturer’s instructions.

Step 5: Hold hot for hot service.

Step 6: Place cooked rice in the bottom of serving bowl. Top with cabbage, cucumber, and roasted peppers and onions.

Step 7: Slice filet and plate over rice and vegetables in a fan.

Step 8: Drizzle prepared chili sauce over crispy filet and finish with toasted sesame.