Crispy Chicken Korean BBQ Rice Bowl
Oven baked boneless wings tossed in a Korean BBQ sauce over whole grain rice with a spicy Sriracha slaw.
Crispy Chicken Korean BBQ Rice Bowl

Ingredients
Serves
10
Rice Bowl Ingredients
37.8 oz. About 60 pieces
Tyson® WM Boneless Wing, 10000051698
5 oz.
Korean BBQ sauce, prepared
10 cu.
Brown Rice, cooked
2.5 cu.
Snow Peas, steamed
Spicy Sriracha Slaw
20 oz.
Slaw mix, pre shredded
¼ cu.
Scallion, diced
1 oz.
Sriracha Sauce, low sodium
1 oz.
Apple Cider Vinegar
Directions
Directions
- The day before - In a mixing bowl, thoroughly combine slaw mix, diced scallions, sriracha sauce and apple cider vinegar, then cover and hold under refrigeration over night
- 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
Chef’s Note: we have found an 8oz. spoodle will provide the right portion size of the whole muscle boneless wings.
Segment
K-12 Schools