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.



Rice Bowl Ingredients

37.8 oz. About 60 piecesTyson® 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 
  1. 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
  2. Cook brown rice according to manufacturer’s instructions.  Hold in hotbox until ready to build bowls.
  3. 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.
  4. 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.
  5. Steam Snow Peas for 3-4 minutes until crisp and tender. Hold in hot box until ready to serve


To Build Rice Bowl:

  1. With a #4 scoop (1 cup), place whole grain rice in serving container.
  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)
  3. With a # 16 scoop (1/4 cup), place the snow peas along one side of the slaw taking up another 1/3 portion
  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. 


Crispy Chicken Korean BBQ Rice Bowl Nutrition Facts.

Application Uses

K-12 Schools

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