Sticky Korean Fried Chicken and Rice Bowls Recipe
This recipe features crispy, golden-brown Korean fried chicken coated in a flavorful, sticky gochujang sauce served over fluffy jasmine rice. The dish balances the spicy, sweet, and tangy flavors of the sauce with tender fried chicken and fragrant rice, garnished with green onions and sesame seeds for an authentic Korean-inspired meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Korean
Ingredients
Scale
Chicken and Coating
- 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
Rice
- 1 cup jasmine rice
- 1 1/2 cups water
Sauce and Garnish
- 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
Instructions
- Cook the rice: Begin by washing the jasmine rice under cold water until the water runs clear. Combine the rice and 1 1/2 cups of water in a pot. Bring to a boil, then reduce the heat to low, cover, and 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.
- Prepare the chicken coating: While the rice is cooking, combine the flour, cornstarch, salt, and pepper in a bowl. In a separate bowl, beat the eggs thoroughly.
- Heat the oil: Pour vegetable oil into a large skillet or deep fryer and heat it to 350°F (175°C), ensuring it is hot enough for proper frying to achieve a crispy texture.
- Fry the chicken: Dip each piece of chicken into the beaten eggs, then coat thoroughly with the flour mixture. Carefully place the chicken pieces into the hot oil in batches to avoid overcrowding. Fry until golden brown and cooked through, approximately 5-7 minutes. Remove the fried chicken and drain on paper towels to remove excess oil.
- Make the sauce: In a separate saucepan, combine gochujang, soy sauce, rice vinegar, honey, brown sugar, sesame oil, minced garlic, and grated ginger. Heat over medium heat, stirring frequently for about 5 minutes or until the sauce thickens slightly.
- Coat the chicken: Toss the fried chicken pieces in the prepared sauce until they are thoroughly coated with the sticky, flavorful mixture.
- Assemble the bowls: Place a scoop of the cooked jasmine rice at the bottom of each serving bowl. Top the rice with the sticky Korean fried chicken pieces.
- Garnish and serve: Sprinkle sliced green onions and sesame seeds over the chicken for a fresh, nutty finish. Serve immediately and enjoy your delicious Korean fried chicken rice bowls.
Notes
- For extra crispiness, double coat the chicken by dipping it in egg and flour mixture twice before frying.
- You can substitute chicken thighs with chicken breasts, but thighs yield a juicier result.
- If you prefer less heat, reduce the amount of gochujang or balance it with more honey.
- Use a deep-frying thermometer to maintain the oil temperature for best frying results.
- Leftover sauce can be refrigerated and used as a dip or glaze for other dishes.
Keywords: Korean fried chicken, sticky chicken, gochujang chicken, rice bowls, Korean cuisine, fried chicken recipe, spicy chicken, homemade Korean sauce
