Sticky Korean Fried Chicken and Rice Bowls
Sticky Korean Fried Chicken and Rice Bowls bring together succulent bites of crispy chicken glazed with a tangy, sweet, and spicy sauce, all served over fluffy white rice.
This dish is a modern take on a classic Korean favorite, known as “yangnyeom tongdak” in Korea, which translates to “seasoned fried chicken”. Korean fried chicken arose in the mid-20th century, rapidly gaining worldwide acclaim thanks to its ultra-crispy texture and addictive sauces.
The sticky glaze—a blend of gochujang (Korean chili paste), honey, garlic, and soy—adds layers of umami and depth, making it irresistibly moreish. Rice bowls provide a comforting base and soak up every drop of the flavorful sauce.
At home or in Korean eateries, Sticky Korean Fried Chicken and Rice Bowls have become a much-loved meal for both weeknight dinners and special occasions. This recipe highlights the harmony of sweet, spicy, and savory notes, and it is easily adapted for various tastes and dietary needs.
For more on the history of Korean fried chicken and its cultural significance, visit Serious Eats for an in-depth article at https://www.seriouseats.com/the-food-lab-korean-fried-chicken-yangnyeom-tongdak. Let’s dive into creating your very own Sticky Korean Fried Chicken and Rice Bowls—get ready to bring a taste of Korea’s vibrant street food culture into your kitchen!
Ingredients for Sticky Korean Fried Chicken and Rice Bowls
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup buttermilk
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- Vegetable oil, for frying
- 2 cups cooked white rice (short-grain preferred)
- 2 tablespoons toasted sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup soy sauce
- 1/4 cup honey
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon toasted sesame oil
Instructions for Making Sticky Korean Fried Chicken and Rice Bowls
- Place the chicken pieces in a large bowl. Add the buttermilk, salt, and black pepper. Toss until evenly coated, cover, and refrigerate for at least 30 minutes or up to 2 hours.
- In another large bowl, combine the all-purpose flour and cornstarch. Dredge each marinated chicken piece in the flour mixture, pressing lightly so the coating adheres. Shake off any excess.
- Heat about 2 inches of vegetable oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). Working in batches, carefully lower the chicken into the oil and fry until golden brown and crispy, about 6–8 minutes per batch. Use a slotted spoon to transfer to a wire rack set over a baking sheet.
- In a saucepan over medium heat, combine gochujang, soy sauce, honey, brown sugar, rice vinegar, minced garlic, and grated ginger. Bring to a simmer and cook for 2–3 minutes, stirring frequently, until slightly thickened. Remove from heat and stir in toasted sesame oil.
- Toss the fried chicken pieces in the warm sauce until thoroughly coated.
- Divide the cooked rice among serving bowls. Top each bowl with the sticky Korean fried chicken.
- Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately and enjoy!
Nutritional Information
Sticky Korean Fried Chicken and Rice Bowls offer a balance of protein, carbohydrates, and healthy fats but are traditionally higher in calories and sodium due to frying and flavorful sauces.
For one serving (approximately 1/4 of the recipe), you can expect around 650–700 calories, 30–35g protein, 80–85g carbohydrates, 20–25g fat, and 1400mg sodium. To lighten the dish, consider oven-baking or air-frying the chicken and reducing the amount of honey or sugar in the sauce.
Using brown rice or cauliflower rice boosts fiber and micronutrients, while incorporating more vegetables as garnish or sides enhances vitamin profiles.
For more detailed nutrition information about Korean dishes and gochujang, check out the USDA database (https://fdc.nal.usda.gov/). Remember, homemade versions allow you to adjust salt, oil, and sugar content, making Sticky Korean Fried Chicken and Rice Bowls a customizable and satisfying meal.
Wine/Beverage Pairings With Sticky Korean Fried Chicken and Rice Bowls
Sticky Korean Fried Chicken and Rice Bowls pair exceptionally well with a cold lager or pilsner, as the beer’s light, crisp profile cuts through the richness of the dish and complements the gochujang’s heat.
For wine lovers, a slightly off-dry Riesling or Gewürztraminer provides a fruity, floral contrast to the spicy, sweet glaze. If you prefer non-alcoholic drinks, reach for a glass of lightly sweetened barley tea (bori-cha) or chilled sparkling water with a squeeze of lime for a refreshing balance.
For those wanting a Korean experience, consider makgeolli, a lightly sparkling, milky rice wine, which is low in alcohol and has a slightly sweet, tangy flavor that harmonizes well with the flavors in Sticky Korean Fried Chicken and Rice Bowls.
Cooking Tips and Variations
For extra-crispy Sticky Korean Fried Chicken, ensure your chicken is fully dredged in the flour-cornstarch mixture, and let it rest for a few minutes before frying.
Double frying is a professional trick: fry chicken at 325°F (165°C) for 5 minutes, let cool, then fry again at 375°F (190°C) for 2–3 minutes to maximize crunch. If you’re sensitive to heat, use less gochujang or substitute with a milder chili sauce.
For a gluten-free version, swap all-purpose flour for rice flour and ensure your soy sauce is gluten-free (such as tamari). Want a healthier option? Air-fry or bake the chicken at 425°F (220°C) for about 20 minutes, flipping once for even browning.
Add vegetables like pickled radish, sautéed spinach, or steamed broccoli to make the bowls more nutritious. Swap chicken thighs for chicken breast, tofu, or even cauliflower florets to suit dietary preferences.
Preparing the sauce ahead of time and storing it in an airtight jar in the refrigerator saves precious cooking minutes on busy weeknights. Experiment with adding fresh herbs like cilantro or a drizzle of sriracha to personalize your Sticky Korean Fried Chicken and Rice Bowls.
Serving Suggestions
When it comes to serving Sticky Korean Fried Chicken and Rice Bowls, presentation is key for both flavor and visual appeal. Begin by scooping a generous portion of freshly steamed white rice into the bottom of each bowl.
Arrange the hot, freshly sauced chicken pieces attractively on top of the rice, allowing the vibrant red sauce to stand out. Garnish with a sprinkle of toasted sesame seeds and a handful of thinly sliced green onions for aroma and color.
For added freshness and crunch, serve with pickled daikon or kimchi on the side, which helps cut through the richness and accentuates the chicken’s spicy-sweet character.
If you’re hosting a group, consider setting up a DIY rice bowl bar, where guests can customize their bowls with various toppings such as shredded carrots, cucumber ribbons, avocado slices, or sautéed spinach.
This approach caters to different tastes and dietary needs while keeping Sticky Korean Fried Chicken and Rice Bowls as the savory centerpiece. For weekday family dinners, serve with a side of miso soup or a simple salad for a balanced, satisfying meal.
Sticky Korean Fried Chicken and Rice Bowls also make for an impressive party platter—just arrange the chicken and rice on a large tray and let guests help themselves. No matter how you serve them, these bowls are sure to be the highlight of your meal.
Sticky Korean Fried Chicken and Rice Bowls Health Benefits
Sticky Korean Fried Chicken and Rice Bowls can be part of a balanced diet when enjoyed mindfully. While fried chicken is higher in fat and calories, opting for lean cuts or reducing frying time with air-frying or baking can help lower the overall calorie content.
Gochujang, a central ingredient in the sauce, is packed with fermented flavors and contains beneficial probiotics, which support gut health. Serving the chicken with rice and a variety of vegetables increases dietary fiber, vitamins, and minerals.
Using brown rice instead of white rice can further boost fiber and nutrient levels, providing long-lasting energy. Additionally, preparing the meal at home lets you limit added sugars and control sodium levels, making it a healthier option than many restaurant versions.
Finally, this dish supports protein needs necessary for muscle building and repair, especially when paired with a variety of plant-based add-ons. For more information about the health impact of fermented foods like gochujang, see https://www.healthline.com/nutrition/korean-food-benefits.
FAQs About Sticky Korean Fried Chicken and Rice Bowls
Can I make Sticky Korean Fried Chicken and Rice Bowls gluten-free?
Yes, substitute the all-purpose flour with rice flour and use gluten-free soy sauce or tamari. Ensure your gochujang is certified gluten-free, as some brands use wheat.
What is the best rice to use for Sticky Korean Fried Chicken and Rice Bowls?
Short-grain white rice is traditional and has the ideal sticky texture for rice bowls. Brown rice, jasmine rice, or even cauliflower rice can be used for different textures and nutrition profiles.
How can I make Sticky Korean Fried Chicken healthier?
Opt for air-frying or baking the chicken instead of deep-frying. Reduce sugar in the sauce, use leaner chicken cuts, and increase vegetables in or alongside your bowl.
Can I prepare the chicken and sauce in advance?
Yes, the sauce can be made up to a week in advance and refrigerated. The chicken can be marinated and dredged ahead but is best fried just before serving for optimal crispiness.
What can I use if I can’t find gochujang?
If gochujang is unavailable, combine miso paste and sriracha or another chili paste for a similar depth of flavor. Adjust the ratio to balance heat and sweetness.
Sticky Korean Fried Chicken and Rice Bowls are a standout fusion meal that reflects the bold, comforting flavors of Korean cuisine with contemporary flair. Whether enjoyed as a family dinner, date night treat, or part of a festive gathering, this recipe provides an exciting balance of crispy, sticky, sweet, and spicy sensations, all anchored by a bed of perfectly cooked rice. With a few tips and suggested variations, you can tailor the meal to fit almost any dietary preference or spice level. Homemade sticky chicken bowls are not only delicious and fun to assemble, but they also allow for healthier ingredient choices, giving you full control over both flavor and nutrition. Set the table with your favorite beverage, garnishes, and sides, and savor the satisfying, mouthwatering experience of Sticky Korean Fried Chicken and Rice Bowls. It’s a dish built to delight all the senses and invite new fans to Korean cooking.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 2 cups cooked white rice
- 2 cups vegetable oil, for frying
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 cloves garlic, minced
- 2 tsp sesame oil
- 2 green onions, sliced
- 1 tbsp toasted sesame seeds
Instructions
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1In a bowl, toss chicken pieces with cornstarch and flour until evenly coated.
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2Heat vegetable oil in a large skillet over medium-high heat. Fry chicken in batches until golden brown and crispy, about 5-6 minutes per batch. Remove and drain on paper towels.
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3In a saucepan, combine gochujang, soy sauce, honey, minced garlic, and sesame oil. Cook over medium heat until bubbling and slightly thickened, 2-3 minutes.
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4Toss fried chicken pieces in the sticky sauce until well coated.
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5Divide cooked rice among 4 bowls. Top with sticky Korean fried chicken, sliced green onions, and sprinkle with toasted sesame seeds. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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