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
Scale
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.
