Sticky Korean Fried Chicken and Rice Bowls

My lunch meal prep recipes do all seem to be chicken and rice for the most part. Well, sometimes I add in a veggie. HA! Not only is chicken breast 0 points but my husband happens to be allergic to chicken so it makes for the perfect lunch for me.

NOTE this recipe is Jamalsamfit’s which you will find him on instagram. I used his recipe and used some low ww point ingredients. This dish has the perfect combination of sweet and spicy which is one of my favorite combos! I take the cucumber out and set aside then reheat for 1.5 minutes, stir and heat another 1 minute. Either you can add back in your cold cucumbers or eat them on the side which is what I do. SO GOOD!

Sticky Korean Fried Chicken and Rice Bowls

I love a big delicious hot lunch vs a cold sandwich. Don't get me wrong, I love sandwiches but for me, lunch is my favorite meal to have so why not spoil yourself!
Each of these big bowls are only 9 points! How could you go wrong?! Check out Jamalsamfit’s recipe on instagram as I used his recipe and used some low ww point ingredients. Follow him!
Prep Time 45 minutes
Cook Time 40 minutes
Servings 4
Calories 333 kcal


  • 1 Air Fryer
  • 1 Stove Top
  • 1 Rice/Pressure Cooker
  • 3 Mixing bowls
  • 1 Medium Sauce Pan
  • 4 Glass Lunch Containers (find mine in my Amazon storefront)


  • 4 cups Jasmine Rice
  • 1-1/2 lbs Chicken Breast

Chicken Seasoning

  • 4 tsp Garlic Powder
  • 4 tsp Ground Paprika
  • 2 tbsp Flour
  • 2 tbsp Corn Starch
  • 1 tsp Pink Himalayan Salt
  • 1 tsp Black Pepper

Sticky Korean Sauce

  • 1/4 cup Tamari Sauce (can use soy sauce)
  • 1/4 cup Water
  • 60 grams Keto Honey Substitute (I use Wholesome Yum)
  • 60 grams Gochujang Hot Pepper Paste
  • 3 tbsp Swerve Brown Sugar Substitute
  • 2 tsp Ground Ginger

Pickled Cucumbers

  • 2 cups Trader Joes Persian Cucumbers (use any cucumber)
  • 2 tbsp Tamari Sauce (can use soy sauce)
  • 1 tbsp Seasoned Rice Vinegar
  • 1/2 tbsp Crushed Red Pepper Flakes
  • 1 tsp Garlic Powder
  • 1 tsp Garlic Salt
  • 1/2 tbsp White Sesame Seeds


  • Cut your chicken into bite size pieces and place into a mixing bowl
  • Add your chicken seasoning and mix well, coating all of your chicken pieces
  • Set your air fryer to 400
  • Once heated, add half of your chicken pieces, laying in a single layer. Cook for 17 minutes; make sure to flip them all around a few times while they cook
  • As soon as your first batch of chicken goes in to the air fryer, start your rice cooking
  • When your chicken is cooked, place into a clean mixing bowl and add the rest of the uncooked chicken into air fryer to cook
  • Slice your cucumbers, place into a small bowl and mix in your pickled seasonings. Set aside to marinade
  • Add your Korean sauce to the sauce pan and bring to a quick boil while whisking then turn down to simmer. Will thicken.
  • Once all of your chicken is done, place into your sauce pan and mix until all chicken is coated
  • At this time, your rice should be done
  • Assemble your bowls and feel free to top with whatever you wish! I used green onion pieces, red pepper flakes and white sesame seeds


Total of 9 Weight Watchers points!
I keep mine in the fridge for all week!


Calories: 333kcalCarbohydrates: 82gProtein: 17gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 29mgSodium: 3218mgPotassium: 603mgFiber: 7gSugar: 3gVitamin A: 1372IUVitamin C: 4mgCalcium: 68mgIron: 3mg
Tried this recipe?Let us know how it was!

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