At his West Los Angeles restaurant Chego, Roy Choi (Kogi) is giving the humble rice bowl a makeover with fresh vegetables, homemade sauces, and meats that are cooked with care. This rice bowl recipe is nothing like the gooey microwaved rice, rubbery chicken strips, and syrupy teriyaki-sauced versions you’ve seen. Read more about Chego and Choi’s philosophy on making good food accessible in our Q&A with Choi.
What to buy: Mae Ploy is a sweet chile sauce that can be found in the Asian section of your supermarket or online.
Look for Sriracha hot sauce in the Asian section of your supermarket; we prefer the one made by Huy Fong Foods (with the rooster on the jar!).
Korean red pepper powder or kochukaru is what gives kimchee its spiciness. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference.
Korean chile paste or kochujang is found in jars or small plastic tubs in Korean markets or online. Store it in the refrigerator and add spoonfuls to soups, marinades, and salad dressings for a spicy kick.
Shiso is a Japanese herb with large, ruffle-edged, aromatic leaves that combine elements of cinnamon, anise, basil, and mint. It can be found in the produce section of well-stocked Japanese and Korean markets, or some Asian markets.
Special equipment: A reliable candy/fat thermometer is helpful for getting an accurate read on the oil.
Game plan: The chicken and jalapeños can be cooked over medium heat on either an indoor grill pan or an outdoor grill. Be sure to cook the chicken until the inside is no longer pink and the juices run clear.
- 1Combine all of the ingredients in a blender and purée until smooth, about 1 minute; set aside.
For the chicken:
- 1Place all of the ingredients except the chicken in a resealable plastic bag or a nonreactive bowl or dish and stir to combine. Add the chicken, turn to coat, and marinate in the refrigerator for 30 minutes.
For the crispy shallots:
- 1Pour about 1 inch of oil into a small saucepan and place over medium-high heat until the oil registers 350°F on a candy/fat thermometer.
- 2Place the flour in a small bowl, add the shallots, and toss to coat. Remove the shallots from the flour, shaking off any excess, and add about half of them to the hot oil without crowding the pan. Fry until golden brown, about 1 minute. Using a slotted spoon, remove the shallots to a paper-towel-lined plate and season immediately with salt. Repeat with the remaining shallots; set aside.
To cook the chicken and jalapeños:
- 1Lightly coat a grill pan with vegetable oil and heat over medium-high heat until hot, about 5 minutes. Remove the chicken pieces from the marinade, letting any excess drip off, and place them on the grill pan without crowding (you will have to do this in 2 batches). Cook until grill marks appear and the juices run clear when you cut into the meat, about 5 minutes per side. Remove to a cutting board and tent with foil to keep warm.
- 2While grilling the second batch of chicken, also grill the jalapeños, turning occasionally, until they’re blistered and charred all over, about 15 minutes. Remove to the cutting board with the chicken.
- 3Slice the chicken into 1/2-inch-thick pieces and slice the jalapeños into 1/4-inch-thick rings; set aside.
- 1Divide the rice among 6 serving bowls, then top each with some chicken, a poached egg, and some Chinese broccoli. Garnish each with the grilled jalapeños, shiso leaves, basil leaves, sesame seeds, and reserved crispy shallots. Drizzle each bowl with 1/4 cup of the sweet chile sauce, passing additional sauce on the side.