I love a meal that feels special but comes together fast. Sticky Korean Fried Chicken and Rice Bowls give a sweet spicy bite with warm rice and crunchy chicken, and I often make them on busy weeknights. If you want a tropical twist, I also like to serve dishes like pineapple chicken and rice beside lighter salads.
Gathering Your Ingredients
- 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
The Tools That Help
I use a heavy pot for the rice, a deep skillet or fryer for the chicken, and a small saucepan for the sauce. Have a slotted spoon and paper towels ready for draining. A wire rack helps keep the chicken crisp.
The Step-by-Step Process
- Rinse the jasmine rice under cold water until the water runs clear.
- Combine the rice and 1 1/2 cups water in a pot and bring to a boil.
- Reduce heat to low, cover, and simmer 15 to 20 minutes until the rice is fluffy.
- Let the rice sit covered 5 minutes, then fluff with a fork.
- While the rice cooks, mix flour, cornstarch, salt, and pepper in a bowl.
- Beat the eggs in a separate bowl.
- Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Dip each chicken piece in the beaten eggs, then coat with the flour mix.
- Fry chicken in batches until golden and cooked through, about 5 to 7 minutes.
- Drain fried chicken on paper towels or a wire rack.
- In a saucepan, combine gochujang, soy sauce, rice vinegar, honey, brown sugar, sesame oil, garlic, and ginger.
- Heat the sauce over medium heat and stir until it thickens slightly, about 5 minutes.
- Toss the fried chicken in the sauce until fully coated.
- Place a scoop of jasmine rice in each bowl and top with the sticky chicken.
- Garnish with sliced green onions and sesame seeds and serve right away.
Lighter, Healthier Touches
I swap half the fried chicken for oven-baked pieces to cut oil. Use low-sodium soy sauce and less honey if you want less sugar. Add steamed vegetables to bulk up the bowls.
Perfect Pairings
A crisp cucumber salad or quick kimchi lifts the bowl. For a creamy side that still pairs well, try broccoli rice cheese and chicken casserole with milder flavors to balance the spice.
Common Stumbles to Avoid
Do not crowd the pan when frying or the oil temperature will drop and make the chicken soggy. Taste the sauce before tossing so you can adjust sweet and sour. Let the rice rest after cooking so it stays fluffy.
Storing Your Creation
Cool the chicken and rice before sealing in airtight containers. Keep sauce and chicken separate if you plan to store for more than a day. For a comforting reheat idea, see my notes on creamy smothered chicken and rice for tips on gentle reheating and moisture control.
A Final Warm Word
I make this recipe when friends drop by or when I want a fuss-free feast. The sticky sauce feels rich but the bowls stay easy and homey. I hope you enjoy the same cozy smiles we do.
Answering Your Questions
How do I reheat Sticky Korean Fried Chicken and Rice Bowls?
I warm rice in the microwave with a damp paper towel over it for 1 to 2 minutes. I reheat the chicken in a 350°F oven for 8 to 10 minutes to keep it crisp, or briefly pan-fry the pieces to restore crunch.
Can I make Sticky Korean Fried Chicken and Rice Bowls ahead of time?
Yes. Cook everything and store the sauce separately from the chicken and rice. Reheat gently and toss the chicken in the sauce right before serving for the best texture.
How do I make Sticky Korean Fried Chicken and Rice Bowls less spicy?
Use less gochujang and add a touch more honey or brown sugar. You can also mix half gochujang and half ketchup for milder heat while keeping the sweet flavor.
Print
Sticky Korean Fried Chicken and Rice Bowls
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-free
Description
A quick and delicious meal featuring crispy fried chicken tossed in a sweet and spicy gochujang sauce served over fluffy jasmine rice.
Ingredients
- 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.
- Combine the rice and 1 1/2 cups water in a pot and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 to 20 minutes until the rice is fluffy.
- Let the rice sit covered for 5 minutes, then fluff with a fork.
- While the rice cooks, mix flour, cornstarch, salt, and pepper in a bowl.
- Beat the eggs in a separate bowl.
- Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Dip each chicken piece in the beaten eggs, then coat with the flour mix.
- Fry chicken in batches until golden and cooked through, about 5 to 7 minutes.
- Drain fried chicken on paper towels or a wire rack.
- In a saucepan, combine gochujang, soy sauce, rice vinegar, honey, brown sugar, sesame oil, garlic, and ginger.
- Heat the sauce over medium heat and stir until it thickens slightly, about 5 minutes.
- Toss the fried chicken in the sauce until fully coated.
- Place a scoop of jasmine rice in each bowl and top with the sticky chicken.
- Garnish with sliced green onions and sesame seeds and serve right away.
Notes
For a lighter option, substitute half the fried chicken with oven-baked pieces. Serve with a cucumber salad or quick kimchi for freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 20g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 160mg
Keywords: Korean chicken, fried chicken, rice bowls, quick dinner, easy recipes