Description
A quick and delicious meal featuring crispy fried chicken tossed in a sweet and spicy gochujang sauce served over fluffy jasmine rice.
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.
- 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