Name: Gochujang-Ranch Crispy Chicken Bowl
Yield: 6 servings
Ingredients: ¾ cup mayonnaise; ½ cup buttermilk; 2 tablespoons gochujang; 2 tablespoons seasoned rice vinegar; 2 teaspoons finely grated peeled ginger; 1½ teaspoons onion powder; 1 teaspoon toasted sesame oil; 2 garlic cloves, finely grated; 2¼ teaspoons kosher salt, divided, plus more; ¼ small head of red cabbage, thinly sliced; Freshly ground black pepper; ½ cup (1 stick) unsalted butter; 2 cups panko (Japanese breadcrumbs); ¼ cup raw sesame seeds; 6 skinless, boneless chicken thighs (about 1½ pounds total); 1 large egg, beaten to blend; 1 tablespoon honey; Cooked rice, sliced scallions, quartered avocado, Sambal Cashews, and lime wedges (for serving)

A bowl of gochujang crispy chicken with rice avocado cabbage and a lime wedge.

Alex Lau

Make the chicken ahead for the most substantial lunch of your life. Together with avocado and toasted cashews, this bowl will keep you full for hours. Bonus: the spicy ranch dressing is also a great dip or a dressing on nearly anything.

Recipe notes