Sticky Korean Fried Chicken and Rice Bowls
A delightful dish combining crispy chicken coated in a rich, sticky sauce served over fluffy jasmine rice, providing a perfect balance of crunch, spice, and sweetness.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 large eggs, beaten
- Vegetable oil for frying Enough for deep frying
- 1 cup jasmine rice
- 1 1/2 cups water
For the Sauce
- 1/2 cup gochujang (Korean red pepper paste)
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For Topping
- 1/4 cup green onions, sliced
- 1 tablespoon sesame seeds
- Salt and pepper, to taste
Instructions
Preparation of Rice and Chicken
- Wash the jasmine rice thoroughly under cold water until the water runs clear.
- Combine the washed rice with 1 1/2 cups of water in a pot and bring to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 to 20 minutes.
- After cooking, let it sit covered for 5 minutes, then fluff with a fork.
- In a large bowl, mix flour, cornstarch, salt, and pepper for the chicken coating.
- Beat the eggs in a separate bowl.
Frying the Chicken
- Heat vegetable oil in a skillet or deep fryer to 350°F (175°C).
- Dip chicken pieces in beaten eggs, allowing excess to drip off, then coat in the flour mixture.
- Fry chicken in small batches for 5 to 7 minutes until golden brown and cooked through. Drain on paper towels.
Making the Sauce
- In a saucepan, combine gochujang, soy sauce, rice vinegar, honey, brown sugar, sesame oil, garlic, and ginger.
- Heat the mixture over medium heat, stirring frequently, and let it simmer for about 5 minutes until thickened.
- Toss the fried chicken in the saucepan to coat with the sauce.
Assembly and Serving
- Spoon a generous scoop of jasmine rice into bowls.
- Top with a hearty portion of sticky fried chicken.
- Garnish with sliced green onions and sesame seeds.
- Serve immediately while hot.
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Notes
For the best results, ensure the oil is hot enough before frying the chicken. For added flavor, marinate chicken pieces in gochujang and soy sauce for 30 minutes prior to coating.