Description
A delightful fusion of crispy fried chicken paired with fluffy jasmine rice, coated in a rich, sticky Korean sauce, garnished with fresh green onions and sesame seeds.
Ingredients
Scale
- 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
- 1 cup jasmine rice
- 1 1/2 cups water
- 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
- 1/4 cup green onions, sliced
- 1 tablespoon sesame seeds
- Salt and pepper, to taste
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- Cook the rinsed rice and water in a pot; bring to a boil, reduce heat, and simmer for 15-20 minutes.
- Prepare the breading by mixing flour, cornstarch, salt, and pepper in a bowl while beating the eggs in another bowl.
- Heat vegetable oil in a skillet or deep fryer to 350°F (175°C).
- Bread the chicken by dipping each piece in eggs and then coating with the flour mixture.
- Fry the chicken in batches until golden and cooked through, about 5-7 minutes.
- Drain the fried chicken on paper towels or a wire rack.
- Make the sauce by whisking together gochujang, soy sauce, rice vinegar, honey, brown sugar, sesame oil, garlic, and ginger in a saucepan over medium heat until thickened.
- Coat the chicken in the sticky sauce until fully covered.
- Serve each bowl with rice topped with sticky chicken, garnished with green onions and sesame seeds.
Notes
Store leftovers in an airtight container for up to 3 days. For a healthier option, cook the chicken in an air fryer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 20g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg
Keywords: Korean fried chicken, rice bowl, sticky chicken, comfort food, Asian cuisine