If you are craving a dish that perfectly balances crunch, sweetness, and a kick of spice, this Sticky Korean Fried Chicken and Rice Bowls Recipe is going to be your new go-to comfort meal. Imagine tender, bite-sized chicken thighs fried until golden and crispy, then baked in a luscious, sticky sauce that clings to every morsel, paired with fluffy rice and topped with fresh garnishes. This recipe brings the vibrant flavors of Korean cuisine right into your kitchen in a way that’s simple, satisfying, and irresistibly tasty.
Ingredients You’ll Need
Every ingredient in this Sticky Korean Fried Chicken and Rice Bowls Recipe plays a crucial role in building layers of flavor, texture, and color. From the tender chicken thighs to the deep umami-packed sauce, each component is essential to achieving that perfect, sticky, and crunchy balance.
- Chicken thighs (2 pounds): Boneless, skinless pieces ensure juicy, tender bites that crisp up beautifully.
- Cornstarch (1 cup): The secret to that addictive, crispy coating that locks in moisture.
- Soy sauce (1/2 cup): Adds savory depth and a little saltiness to the sauce.
- Honey (1/4 cup): Brings natural sweetness that caramelizes during baking for that sticky finish.
- Brown sugar (1/4 cup): Gives a rich sweetness and deeper flavor to the glaze.
- Rice vinegar (1/4 cup): Balances sweetness with a subtle tang for complexity.
- Gochujang (2 tablespoons): Korean chili paste introduces mild heat and a fermented umami punch.
- Garlic (4 cloves, minced): Fresh aromatics that elevate the sauce’s flavor.
- Grated ginger (1 tablespoon): Adds warmth and a zingy freshness.
- Sesame oil (1 teaspoon): A nutty aroma that rounds out the sauce beautifully.
- Black pepper (1/2 teaspoon): Just enough spice to keep things lively.
- Vegetable oil (1/4 cup): For frying the chicken until it’s irresistibly crispy.
- Cooked rice (4 cups): The perfect neutral base to soak up all that sticky sauce.
- Sesame seeds: For garnish, adding crunch and a toasty flavor.
- Sliced green onions: Fresh and crisp, they bring a pop of color and mild bite.
How to Make Sticky Korean Fried Chicken and Rice Bowls Recipe
Step 1: Prepare the Oven and Chicken
Begin by preheating your oven to 400°F to get it ready for the final baking step that turns the sauce irresistibly sticky. Meanwhile, cut the chicken thighs into bite-sized pieces for easy frying and serving. This ensures that every bite gets those amazing crispy edges and juicy centers.
Step 2: Coat the Chicken
Place the chicken pieces in a large bowl and toss them thoroughly with cornstarch. This step is non-negotiable if you want that perfect, crackly crust. Cornstarch creates a light barrier that crisps beautifully and holds onto the sauce later.
Step 3: Make the Sauce
In a separate bowl, combine soy sauce, honey, brown sugar, rice vinegar, gochujang, minced garlic, grated ginger, sesame oil, and black pepper. Mix until everything is well incorporated. This sauce is where all the magic happens—balancing sweet, spicy, tangy, and savory notes in one sticky glaze.
Step 4: Fry the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Work in batches so you don’t overcrowd the pan, and fry each batch of chicken pieces until golden brown and crispy, about 5 to 6 minutes. This step locks in flavor and texture before they meet the sauce.
Step 5: Bake with Sauce
Transfer the crispy chicken to a baking dish and pour the prepared sauce over the top. Slide it into the oven and bake for 15 to 20 minutes. This gives the sauce time to thicken and become gloriously sticky, clinging to every piece of chicken like a flavor-packed hug.
Step 6: Prepare the Rice and Assemble
While the chicken bakes, cook your rice according to package instructions. Fluffy rice is essential here, as it balances the bold flavors and soaks up any extra sauce. Once done, divide the rice into bowls and top generously with the sticky Korean fried chicken.
How to Serve Sticky Korean Fried Chicken and Rice Bowls Recipe
Garnishes
Finish your bowls with a sprinkle of toasted sesame seeds and thinly sliced green onions. These garnishes add color, crunch, and a fresh, nutty flavor that brightens every bite. They also bring a traditional Korean touch that make your meal look as good as it tastes.
Side Dishes
Serve your Sticky Korean Fried Chicken and Rice Bowls Recipe with simple sides like steamed or stir-fried vegetables, kimchi for a spicy tang, or a crisp cucumber salad to refresh your palate. These accompaniments balance the richness of the chicken and round out the meal.
Creative Ways to Present
Want to wow your guests? Serve the sticky chicken over fried rice or in lettuce wraps for a fresh, hands-on experience. You can also layer it over noodles or tuck it inside steamed buns for a fun twist. The bold flavors are versatile and lend themselves well to many creative presentations.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Sticky Korean Fried Chicken and Rice Bowls Recipe, store the chicken and sauce separately from the rice in airtight containers in the refrigerator. This preserves the crispiness of the chicken coating and prevents the rice from becoming soggy.
Freezing
You can freeze the cooked chicken (sauced or unsauced) in freezer-safe containers or bags for up to one month. Freeze the rice separately. When ready to eat, thaw overnight in the refrigerator to keep textures and flavors intact.
Reheating
To reheat, warm the rice in a microwave or on the stovetop with a splash of water to restore fluffiness. Heat the chicken in a hot skillet or bake it in the oven to re-crisp the coating while warming through the sticky sauce. Avoid microwaving the chicken alone as it may turn soggy.
FAQs
Can I use chicken breasts instead of thighs?
While chicken breasts can be used, thighs offer more moisture and tenderness that hold up better in this recipe’s frying and baking process, resulting in juicier, more flavorful bites.
Is gochujang very spicy?
Gochujang carries a mild to moderate heat level balanced by sweetness and umami. If you prefer less spice, start with a smaller amount and adjust according to your taste.
Can this recipe be made gluten-free?
Absolutely! Substitute the regular soy sauce with tamari or a gluten-free soy sauce alternative, and double-check that the gochujang you use is gluten-free.
What type of rice works best?
Short-grain or medium-grain white rice is traditional and works well because of its sticky texture, but jasmine or basmati rice can be used for different aromatic profiles.
Can I make the sauce ahead of time?
Yes! The sauce can be mixed well in advance and stored in the refrigerator for up to 3 days. This makes assembling the Sticky Korean Fried Chicken and Rice Bowls Recipe quick and easy when you’re ready to cook.
Final Thoughts
This Sticky Korean Fried Chicken and Rice Bowls Recipe is truly a celebration of textures and bold flavors in a single bowl. It’s surprisingly easy to make yet impressively delicious, perfect for a weeknight dinner or when you want to treat yourself. Give it a try—you might just find yourself making it over and over again!
Print
Sticky Korean Fried Chicken and Rice Bowls Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 20m
- Total Time: 0h 40m
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Korean
Description
This Sticky Korean Fried Chicken and Rice Bowls recipe features crispy, golden-brown chicken thighs coated in a spicy-sweet gochujang sauce, baked to sticky perfection and served over fluffy cooked rice. The dish is garnished with sesame seeds and fresh green onions for a delightful combination of texture and flavor, making it a perfect meal that balances spicy, sweet, and savory elements with an irresistible crispy bite.
Ingredients
Chicken and Coating
- 2 pounds boneless, skinless chicken thighs
- 1 cup cornstarch
- 1/4 cup vegetable oil
Sauce
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 2 tablespoons gochujang (Korean chili paste)
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
To Serve
- 4 cups cooked rice
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken after frying.
- Prepare Chicken: Cut the chicken thighs into bite-sized pieces, ensuring uniform size for even cooking.
- Coat Chicken: Toss the chicken pieces thoroughly in cornstarch until fully coated, which will create a crispy exterior when fried.
- Make Sauce: In a separate bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, gochujang, minced garlic, grated ginger, sesame oil, and black pepper to create the sticky Korean sauce.
- Heat Oil: In a large skillet, heat the vegetable oil over medium-high heat to get ready for frying the chicken.
- Fry Chicken: Working in batches to avoid overcrowding, fry the coated chicken pieces in the hot oil until golden brown and crispy, about 5-6 minutes per batch. Remove and drain any excess oil.
- Combine Chicken and Sauce: Transfer all the fried chicken to a baking dish and pour the prepared sauce evenly over the chicken pieces.
- Bake Chicken: Place the baking dish in the preheated oven and bake for 15-20 minutes, allowing the chicken to cook through fully and for the sauce to become thick, sticky, and well-coated on the chicken.
- Cook Rice: While the chicken bakes, prepare the rice according to package instructions so it is ready to serve.
- Assemble Bowls: Divide the cooked rice among serving bowls evenly.
- Top with Chicken: Spoon the sticky Korean fried chicken over each bowl of rice, ensuring good portioning of sauce and chicken.
- Garnish and Serve: Sprinkle sesame seeds and sliced green onions on top of each bowl to add freshness and a nutty crunch. Serve immediately while hot.
- Enjoy: Dig into your delicious homemade Sticky Korean Fried Chicken and Rice Bowls, savoring the perfect balance of crispy texture and sticky, flavorful sauce.
Notes
- For extra crispiness, double-coat chicken pieces with cornstarch before frying.
- Adjust the amount of gochujang to control the spice level according to your preference.
- Use a thermometer to ensure oil temperature stays around 350°F for best frying results.
- Leftover chicken can be refrigerated and reheated, but it is best enjoyed fresh for maximum crispiness.
- Serve with steamed or stir-fried vegetables for a complete meal.
