Description
These Sticky Korean Fried Chicken and Rice Bowls are a delicious twist on a classic Asian dish. Crispy fried chicken is coated in a sweet and spicy sauce, then served over steamed rice for a flavorful and satisfying meal.
Ingredients
Units
Scale
For the fried chicken:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- Vegetable oil, for frying
For the sauce:
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- Sesame seeds and chopped green onions, for garnish
For the rice bowls:
- Cooked white rice
- Steamed broccoli
- Sliced cucumbers
- Sesame seeds and chopped green onions, for garnish
Instructions
- Marinate the chicken: In a bowl, combine the chicken pieces and buttermilk. Cover and refrigerate for at least 1 hour or overnight.
- Prepare the sauce: In a small saucepan, mix together soy sauce, honey, garlic, ginger, gochujang, rice vinegar, and sesame oil. Simmer over low heat until slightly thickened.
- Fry the chicken: In a separate bowl, mix flour, salt, pepper, and garlic powder. Dredge the marinated chicken in the flour mixture. Heat oil in a skillet and fry the chicken until golden and crispy.
- Toss in the sauce: Toss the fried chicken in the prepared sauce until evenly coated.
- Assemble the bowls: Serve the sticky Korean fried chicken over steamed rice, with broccoli and cucumbers on the side. Garnish with sesame seeds and chopped green onions.
Notes
- For an extra crispy coating, double dredge the chicken in the flour mixture before frying.
- You can adjust the spiciness of the sauce by adding more or less gochujang.
- Feel free to customize the rice bowls with your favorite vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
