Sticky Korean Fried Chicken and Rice Bowls
A delightful weeknight meal featuring crispy fried chicken in a sticky sauce, served over fluffy rice and garnished with green onions and sesame seeds.
Ingredients
Chicken and Coating
- 2 pounds boneless, skinless chicken thighs Juicy chicken pieces for tender bites.
- 1 cup cornstarch For a crispy coating.
Sauce Ingredients
- 1/2 cup soy sauce Adds umami depth.
- 1/4 cup honey Enhances sweetness.
- 1/4 cup brown sugar Adds caramel-like richness.
- 1/4 cup rice vinegar Balances the sweetness.
- 2 tablespoons gochujang For a spicy kick.
- 4 cloves garlic, minced Adds flavor.
- 1 tablespoon grated ginger Fresh spiciness.
- 1 teaspoon sesame oil Nutty and fragrant.
- 1/2 teaspoon black pepper Adds subtle heat.
For Frying and Serving
- 1/4 cup vegetable oil For frying the chicken.
- 4 cups cooked rice Fluffy and absorbs the sauce.
- sesame seeds for garnish For crunchy texture.
- sliced green onions for garnish Brightens the dish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cut chicken thighs into bite-sized pieces.
- Toss the chicken pieces with cornstarch in a mixing bowl until coated.
Sauce Preparation
- 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.
- Fry the chicken in batches for 5-6 minutes until golden brown, then transfer to a baking dish.
- Pour the prepared sauce over the chicken and bake for 15-20 minutes.
Serving
- Prepare rice according to package instructions.
- Serve the cooked rice in bowls, top with sticky chicken, and garnish with sesame seeds and sliced green onions.
Notes
For added flavor, consider marinating the chicken before cooking. You can also experiment with toppings like pickled vegetables or kimchi. For extra crispiness, broil the chicken after baking.