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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
Experience the perfect blend of crispy fried chicken coated in a flavorful Korean sauce, served over rice for a satisfying meal.

Ingredients

Chicken

  • 1 pound Chicken Thighs (Juicy and flavorful)

Breading

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

Eggs

  • 2 large 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)

Seasonings

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

Instructions 

  • Mix flour, cornstarch, salt, and pepper. Coat chicken thighs in the mixture.
  • Fry coated chicken in hot vegetable oil until golden and cooked through, about 8-10 minutes.
  • 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 to coat evenly. Garnish with green onions and sesame seeds.
  • Serve over cooked rice for a flavorful, satisfying meal.

Notes

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