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Sticky Korean Fried Chicken And Rice Bowls That Wow Every Time

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 650
Delight in these crispy, flavorful Korean fried chicken bowls with a sweet and spicy sauce, perfect for a satisfying meal.

Ingredients

Protein

  • 1 pound Chicken Thighs (Juicy and flavorful)

Breading

  • 1 cup All-Purpose Flour (Creates a crispy coating)
  • 1/2 cup Cornstarch (Boosts crispiness)

Binding

  • 2 large Eggs (Binds the coating)

Frying Oil

  • 2 cups Vegetable Oil (For frying)

Sauce

  • 2 tablespoons Gochujang (Korean Red Pepper Paste)
  • 1/4 cup Soy Sauce (Adds umami flavor)
  • 2 tablespoons Rice Vinegar (Adds acidity)
  • 2 tablespoons Honey (Sweetens the sauce)
  • 1 tablespoon Brown Sugar (Adds complexity)
  • 2 teaspoons Sesame Oil (Infuses with nutty aroma)
  • 2 cloves Minced Garlic (For savory warmth)
  • 1 teaspoon Grated Ginger (Adds zesty heat)
  • 2 tablespoons Green Onions (Fresh finish)
  • 1 tablespoon Sesame Seeds (Toast for flavor)

Seasoning

  • to taste Salt (Basic seasoning)
  • to taste Pepper (Basic seasoning)

Instructions 

  • Cut chicken thighs into bite-sized pieces and season lightly with salt and pepper.
  • Mix flour, cornstarch, and beaten eggs to create the coating. Dip chicken pieces into the batter.
  • Heat vegetable oil in a deep pan and fry chicken until golden and crispy, about 8-10 minutes. Drain excess oil.
  • In a saucepan, combine gochujang, soy sauce, rice vinegar, honey, brown sugar, sesame oil, garlic, and ginger. Simmer until thickened.
  • Toss fried chicken in the sauce, then serve over rice garnished with chopped green onions and toasted sesame seeds.

Notes

For extra crunch, double fry the chicken.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Korean
Keyword: Fried Chicken