Sticky Korean Fried Chicken and Rice Bowls
Enjoy the ultimate comfort food with these Sticky Korean Fried Chicken and Rice Bowls, featuring crispy chicken coated in a rich, flavorful sauce.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs Tender cuts that absorb flavors beautifully
- 1 cup cornstarch Adds crispiness to the chicken
- 4 cups cooked rice Serves as a comforting base for the chicken
Sauce Ingredients
- 1/2 cup soy sauce Provides a savory umami flavor
- 1/4 cup honey Adds sweetness that balances the spice
- 1/4 cup brown sugar Gives caramelized richness
- 1/4 cup rice vinegar Introduces a tangy kick
- 2 tablespoons gochujang (Korean chili paste) Brings heat and complexity to the dish
- 4 cloves garlic, minced Elevates the overall taste
- 1 tablespoon grated ginger Adds warmth and depth of flavor
- 1 teaspoon sesame oil Imparts a nutty aroma
- 1/2 teaspoon black pepper Enhances the flavor with spiciness
- 1/4 cup vegetable oil For frying the chicken
Garnishes
- sesame seeds For garnish, adds crunch
- sliced green onions For garnish, adds freshness
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cut the chicken thighs into bite-sized pieces.
- Toss the chicken pieces with cornstarch until fully coated.
Make the Sauce
- In a separate bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, gochujang, minced garlic, grated ginger, sesame oil, and black pepper.
Cooking
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the chicken pieces in batches, cooking until golden brown and crispy (about 5-6 minutes per batch).
- Transfer the crispy chicken to a baking dish and pour the sauce over the top.
- Bake in the preheated oven for 15-20 minutes or until the chicken is cooked and the sauce is sticky.
Serve
- Divide cooked rice among serving bowls and top with the sticky chicken.
- Garnish with sesame seeds and sliced green onions. Serve hot.
Notes
Be careful not to overcrowd the skillet while frying and adjust the gochujang based on spice preference.