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Sticky Korean Fried Chicken and Rice Bowls

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Crispy Korean-style fried chicken tossed in a sticky, sweet, and spicy gochujang glaze, served over fluffy rice with pickled vegetables and a sprinkle of sesame seeds.

Ingredients

Scale
  • 1 lb boneless chicken thighs, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup buttermilk
  • Vegetable oil, for frying
  • 2 cups cooked white rice
  • 1/4 cup chopped scallions
  • 1 tbsp toasted sesame seeds
  • 1/2 cup thinly sliced cucumber (optional)
  • 1/2 cup shredded carrots (optional)
  • 1/4 cup rice vinegar (for pickling, optional)
  • 1 tbsp sugar (for pickling, optional)
  • 2 tbsp soy sauce
  • 2 tbsp gochujang (Korean chili paste)
  • 2 tbsp honey
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp grated ginger

Instructions

  1. Optional: Pickle the cucumber and carrots by combining them with rice vinegar and sugar in a bowl. Let sit while you prepare the chicken.
  2. In a medium bowl, whisk together cornstarch, flour, salt, and pepper. In another bowl, pour in buttermilk.
  3. Dip chicken pieces in buttermilk, then dredge in the flour mixture, coating well.
  4. Heat oil in a deep skillet or pot over medium-high heat. Fry chicken in batches until golden brown and crispy, about 4–5 minutes per batch. Drain on paper towels.
  5. In a small saucepan, combine soy sauce, gochujang, honey, brown sugar, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat and cook for 3–5 minutes until slightly thickened.
  6. Toss the fried chicken pieces in the sauce until evenly coated.
  7. To serve, divide rice into bowls, top with sticky Korean fried chicken, pickled vegetables (if using), scallions, and sesame seeds.

Notes

  • Use chicken breast if preferred, but thighs stay juicier when fried.
  • Adjust gochujang to taste for more or less spice.
  • Make the sauce ahead of time and reheat before tossing with chicken.

Nutrition

Find it online: https://ukfinda.com/sticky-korean-fried-chicken-and-rice-bowls/