Curry Popcorn Chicken Bowls with Gochujang Ranch Dressing


  • 6 c Water
  • 3 c White Rice
  • 1 tbsp. Monarch® Kosher Salt
  • 5 c Monarch Premium Ranch Dressing
  • 2 c Monarch Sweet Chili Gochujang Wing Sauce
  • 4 oz. Pacific Jade® Seasoned Rice Vinegar
  • 3 tbsp. Fresh Ginger, peeled and finely grated
  • 1 1/2 tbsp. Rykoff Sexton® Toasted Sesame Oil
  • 1 ea. Cross Valley Farms® Red Cabbage, small head, thinly sliced
  • 1 ea. Cross Valley Farms Green Cabbage, small head, thinly sliced
  • 2 1/4 tsp. Monarch Kosher Salt, or to taste
  • 1 tsp. Monarch Black Pepper, or to taste
  • 6 1/2 lb. Patuxent Farms® Red Curry Seasoned Popcorn Chicken
  • 6 ea. Cross Valley Farms Avocados, peeled and sliced
  • 1/4 c Monarch Sesame Seeds, lightly toasted
  • 1 1/2 lb. Monarch Cashews, toasted


Combine the water, rice and salt.

Bring to a boil, reduce heat and cook, covered, about 12–15 minutes or until the rice is cooked. Fluff with a fork and set aside.

Whisk dressing, Sweet Chili Gochujang Wing Sauce, vinegar, ginger and sesame oil in a medium bowl.

Portion half the mixture into a squeeze bottle and refrigerate.

Add shredded cabbages to remaining dressing in bowl, tossing to coat.

Season slaw with salt and pepper and refrigerate until ready to serve.

Deep-fry Red Curry Seasoned Popcorn Chicken.

For each portion, divide chicken, slaw and rice among bowls.

Garnish with avocado, sesame seeds and cashews.

Drizzle with remaining dressing. 

Serving size: 25 portions