Sticky Korean Fried Chicken and Rice Bowls
A delightful dish featuring crispy fried chicken coated in a sweet and spicy sauce, served over fluffy jasmine rice with green onions and sesame seeds.
Ingredients
For the chicken
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces Can substitute with chicken breasts or tofu.
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 large eggs, beaten
- Vegetable oil, for frying Heat oil to 350°F (175°C) for frying.
For the rice
- 1 cup jasmine rice Rinse before cooking.
- 1 1/2 cups water
For the sauce
- 1/2 cup gochujang (Korean red pepper paste) Adjust for heat preference.
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey Can adjust for sweetness.
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For garnish
- 1/4 cup green onions, sliced
- 1 tablespoon sesame seeds
- Salt and pepper, to taste
Instructions
Prepare the rice
- Rinse the jasmine rice under cold water until the water runs clear.
- In a pot, combine the rinsed rice with 1 ½ cups of water, bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 15 to 20 minutes or until water is absorbed.
- Remove from heat and let sit covered for an additional 5 minutes.
Prepare the chicken
- In a mixing bowl, combine the all-purpose flour, cornstarch, and a pinch of salt and pepper.
- In another bowl, beat the eggs well.
- Heat vegetable oil in a deep skillet or frying pan until it reaches 350°F (175°C).
- Dip the chicken pieces first in the egg, allowing excess to drip off, then dredge in the flour mixture.
- Carefully place coated chicken pieces in the hot oil, cooking in batches for 5 to 7 minutes until golden brown.
- Remove chicken from the oil and let it drain on paper towels.
Make the sauce
- In a saucepan, combine gochujang, soy sauce, rice vinegar, honey, brown sugar, sesame oil, minced garlic, and grated ginger.
- Heat over medium heat, stirring well until incorporated and simmer for about 5 minutes.
Combine and serve
- Toss the fried chicken pieces in the simmering sauce until uniformly coated.
- Scoop jasmine rice into each bowl, top with the sticky chicken, drizzle with sauce, and garnish with sliced green onions and sesame seeds.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For extra flavor, consider marinating the chicken before frying. To make it healthier, you can use an air fryer instead of deep frying.