Name: Sticky Korean Fried Chicken and Rice Bowls Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Korean
Ingredients: 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces; 1 cup all-purpose flour; 1/2 cup cornstarch; 2 large eggs, beaten; Vegetable oil, for frying; Salt and pepper, to taste; 1 cup jasmine rice; 1 1/2 cups water; 1/2 cup gochujang (Korean red pepper paste); 1/4 cup soy sauce; 1/4 cup rice vinegar; 1/4 cup honey; 2 tablespoons brown sugar; 2 tablespoons sesame oil; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1/4 cup green onions, sliced; 1 tablespoon sesame seeds

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Introduction

Sticky Korean Fried Chicken and Rice Bowls offer a perfect balance of crispy, flavorful chicken with a sweet and spicy glaze served over fluffy jasmine rice. This dish is satisfying, easy to prepare, and sure to become a family favorite.

A white bowl filled with a base layer of fluffy white rice, topped with crispy golden-brown fried chicken pieces coated in a thick, shiny dark red sauce. On top of the chicken sits a sunny-side-up egg with a bright yellow yolk and slightly browned, crispy edges. The dish is garnished with chopped green onions and sprinkled sesame seeds all over. The bowl is placed on a white marbled surface, a small cup with a dark sauce and sesame seeds is partially visible near the top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup all-purpose flour
1/2 cup cornstarch
2 large eggs, beaten
Vegetable oil, for frying
1 cup jasmine rice
1 1/2 cups water
1/2 cup gochujang (Korean red pepper paste)
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup honey
2 tablespoons brown sugar
2 tablespoons sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup green onions, sliced
1 tablespoon sesame seeds
Salt and pepper, to taste

Instructions

Step 1: Rinse the jasmine rice under cold water until the water runs clear. Combine the rice with 1 1/2 cups of water in a pot. Bring to a boil, reduce heat to low, cover, and let simmer for 15-20 minutes until the rice is cooked and fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Step 2: While the rice cooks, prepare the coating by mixing flour, cornstarch, salt, and pepper in a bowl. In another bowl, beat the eggs.
Step 3: Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
Step 4: Dip each piece of chicken into the beaten eggs, then coat thoroughly with the flour mixture. Fry the chicken pieces in batches, avoiding overcrowding, until golden brown and cooked through, about 5-7 minutes. Drain on paper towels.
Step 5: In a saucepan, combine gochujang, soy sauce, rice vinegar, honey, brown sugar, sesame oil, garlic, and ginger. Heat over medium heat, stirring frequently, until the sauce thickens slightly, about 5 minutes.
Step 6: Toss the fried chicken pieces in the prepared sauce until fully coated.
Step 7: To assemble, divide the cooked jasmine rice between bowls. Top each with the sticky Korean fried chicken, and garnish with sliced green onions and sesame seeds.
Step 8: Serve immediately and enjoy!

Tips & Variations

For extra crunch, double-dip the chicken in eggs and flour mixture before frying.
Substitute chicken breasts if you prefer leaner meat, but thighs remain juicier.
Add shredded cabbage or cucumber slices to the bowls for added freshness and crunch.
Adjust the amount of gochujang to control the spice level.
Use leftover rice for a quicker meal.

Storage

Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a skillet over medium heat to maintain crispiness, or in the oven at 350°F (175°C) until warmed through. Reheat rice gently in the microwave with a splash of water to keep it moist.

How to Serve

A top-down view of a black wok with a wooden handle on a white marbled surface, filled with evenly spaced, glossy, deep red-brown pieces of fried chicken coated in sauce. A pair of wooden chopsticks held by a woman’s hand is picking up one piece, while another woman's hand grips the wok handle. The person wearing a grey shirt is partially visible from above, centered at the bottom of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, jasmine rice is preferred for its fragrance and texture, but you can substitute with basmati or short-grain rice if needed. Adjust cooking times accordingly.

Is there a vegetarian alternative to this recipe?

For a vegetarian version, replace chicken with fried tofu or cauliflower florets and use the same spicy sauce for coating.