Sticky Korean Fried Chicken and Rice Bowls

Sticky Korean Fried Chicken and Rice Bowls are a bold and flavorful meal featuring crispy, golden chicken tossed in a sweet, spicy gochujang sauce, served over warm rice with fresh garnishes like pickled cucumbers and scallions. It’s a crave-worthy dish that delivers crunch, heat, and comfort all in one bowl.

Why You’ll Love This Recipe

• Ultra-crispy fried chicken coated in a sticky, spicy-sweet glaze
• Classic Korean flavors with a modern rice bowl twist
• Perfect for both casual dinners and special nights
• Customizable heat levels to suit your taste
• Pickled cucumbers and rice add balance and texture
• Great for meal prepping or next-day leftovers

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless chicken thighs or breasts, cut into bite-sized pieces
• Salt, pepper, and garlic powder (for seasoning)
• Cornstarch (for coating the chicken)
• Oil for frying
• Cooked jasmine or short-grain white rice
• Gochujang (Korean chili paste)
• Soy sauce or tamari
• Honey or brown sugar
• Rice vinegar
• Fresh ginger or ground ginger
• Water
• Green onions, sliced (for garnish)
• Sesame seeds (for garnish)
• Red pepper flakes (optional for extra heat)
• Quick pickled cucumbers (cucumber, rice vinegar, soy sauce, sesame seeds, red pepper flakes)

directions

1. Prepare the chicken: Season chicken pieces with salt, pepper, and garlic powder. Toss in cornstarch until evenly coated.
2. Fry the chicken: Heat oil in a deep pan and fry chicken in batches until golden brown and crispy. Drain on paper towels.
3. Make the sticky sauce: In a saucepan, combine gochujang, soy sauce, honey, rice vinegar, ginger, and a splash of water. Bring to a simmer, stirring until slightly thickened.
4. Toss the chicken: Add fried chicken to the sauce and stir until every piece is coated.
5. Pickle the cucumbers: Combine cucumber slices with rice vinegar, soy sauce, sesame seeds, and red pepper flakes. Let sit while chicken cooks.
6. Assemble the bowls: Add rice to each bowl, top with sticky chicken, pickled cucumbers, green onions, sesame seeds, and a sprinkle of red pepper flakes if desired.

Servings and timing

• Servings: 4
• Prep time: 20 minutes
• Cook time: 25 minutes
• Total time: 45 minutes

Variations

• Use chicken wings or drumsticks instead of boneless pieces
• Air-fry the chicken for a lighter option
• Swap rice for cauliflower rice or noodles
• Add sautéed vegetables like bok choy, carrots, or snap peas
• Top with a fried egg for extra richness
• Make it gluten-free by using tamari and gluten-free gochujang

storage/reheating

• Store rice, chicken, and toppings separately for best texture
• Keep in airtight containers in the fridge for up to 3–4 days
• Reheat chicken in an oven or air fryer to maintain crispiness
• Reheat rice in the microwave with a splash of water
• Pickled cucumbers should be stored in the fridge and served cold

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well too. Just be careful not to overcook to keep them juicy.

Is gochujang very spicy?

Gochujang is mildly spicy with a sweet, fermented depth. Adjust with honey or chili flakes based on your spice preference.

Can I bake the chicken instead of frying?

Yes, bake at 425°F for 20–25 minutes until crispy, flipping halfway through. Toss in sauce after baking.

Can I make it ahead of time?

Yes. Fry the chicken and store it separately from the sauce. Reheat and combine just before serving.

How do I make it extra crispy?

Double fry the chicken by frying it once, letting it cool, then frying again briefly at a higher temperature.

Is this dish gluten-free?

To make it gluten-free, use tamari instead of soy sauce and check that your gochujang is gluten-free.

Can I make it vegetarian?

Yes. Use tofu or cauliflower in place of chicken and follow the same coating and saucing method.

What type of rice should I use?

Jasmine or short-grain white rice works best, but brown rice or even sushi rice are great too.

How long do the pickled cucumbers last?

They stay fresh in the fridge for up to one week and get more flavorful over time.

What else can I serve with it?

Kimchi, a fried egg, roasted vegetables, or miso soup pair well with this dish.

Conclusion

Sticky Korean Fried Chicken and Rice Bowls are the ultimate comfort food with a Korean twist—crispy, spicy, sweet, and satisfying. This dish brings restaurant-style flavors home with simple ingredients and an easy process. Whether you’re feeding a crowd or prepping lunches, this flavorful bowl is sure to become a favorite.

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