Sticky Korean Fried Chicken and Rice Bowls for Ultimate Flavor

Enjoy these Sticky Korean Fried Chicken and Rice Bowls, a perfect blend of comfort and excitement.

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Prep Time 30

Cook Time 20

Resting Time 10

Total Time 1

Servings: 4 bowls

Course: Dinner

Cuisine: Korean

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 thighs Chicken Thighs Juicy and flavorful base, ideal for frying; substitute with chicken breast for a leaner option.
1 cup All-Purpose Flour Forms the crispy coating; gluten-free flour can be used for a gluten-free version.
1/4 cup Cornstarch Enhances crispiness in the coating.
2 whole Eggs Act as a binder for the coating; ensure they are beaten until smooth.
2 cups Vegetable Oil Used for frying; choose a neutral oil with a high smoking point.

For the Rice

2 cups Jasmine Rice Soft and fragrant base that complements the dish.

For the Sticky Sauce

1/4 cup Gochujang Core ingredient for the sauce.
1/4 cup Soy Sauce Adds saltiness and umami flavor; use tamari for a gluten-free option.
2 tbsp Rice Vinegar Provides acidity to balance the sauce.
2 tbsp Honey Sweetens the sauce.
2 tbsp Brown Sugar Depth of sweetness, substitute with coconut sugar if necessary.
1 tbsp Sesame Oil Adds nutty richness to the sauce.
2 cloves Garlic Provides warmth and depth of flavor.
1 inches Ginger Contributes zesty heat.

For the Garnish

2 tbsp Green Onions Adds color and a mild onion flavor.
1 tbsp Sesame Seeds Adds crunch and nuttiness.

Equipment

Pot
Skillet
Fryer
mixing bowls

Method

Cooking Instructions

Rinse jasmine rice under cold water until the water runs clear. Combine with water in a pot, bring to a boil, cover, and simmer for 15-20 minutes until fluffy. Fluff with a fork after resting.
Prepare the chicken by mixing all-purpose flour, cornstarch, salt, and pepper in one bowl. In a separate bowl, beat the eggs until smooth and creamy.
Heat vegetable oil in a skillet or fryer to 350°F (175°C). This is the perfect temperature for creating that irresistible crispy crust on your chicken!
Dip each thigh into the egg, then dredge in the flour mixture, ensuring it’s evenly coated. Fry in batches for 5-7 minutes until golden brown. Transfer to paper towels to drain excess oil.
Combine all sticky sauce ingredients in a saucepan. Heat over medium for about 5 minutes until thickened, stirring occasionally.
Toss the fried chicken in the warm sauce until fully coated.
Assemble your bowls: start with a generous scoop of jasmine rice, top with sticky chicken, and garnish with fresh green onions and sesame seeds before serving.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 80gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 1000mgPotassium: 500mgFiber: 3gSugar: 12gVitamin A: 250IUVitamin C: 2mgCalcium: 25mgIron: 2mg

Notes

For extra crunch, double-coat your chicken by dipping it back into the egg and flour mixture before frying. Serve with tangy kimchi for an added flavor kick!

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