Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch (for coating)
- 3 cups vegetable oil (for frying)
- 1/4 cup gochujang (Korean chili paste)
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cups cooked white rice (for serving)
Instructions
- Step 1: Prepare the chicken by seasoning the pieces lightly with salt and pepper, then tossing them thoroughly with the 1/2 cup cornstarch until evenly coated. Heat the vegetable oil in a large deep pan or pot to 350°F (175°C).
- Step 2: Carefully fry the coated chicken in batches, ensuring not to overcrowd the pan. Fry for 6–8 minutes per batch, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken and place it on a wire rack or paper towels to drain excess oil.
- Step 3: While the chicken drains, prepare the sticky sauce. In a small saucepan, combine the gochujang, honey, soy sauce, and rice vinegar. Bring the mixture to a simmer over medium heat, stirring continuously until the sauce thickens into a glossy glaze, about 3–4 minutes.
- Step 4: Remove the sauce from the heat. Add the crispy fried chicken pieces directly into the saucepan and toss quickly until every piece of chicken is fully coated and sticky with the Korean glaze.
- Step 5: Assemble the rice bowls immediately. Divide the cooked white rice among serving bowls and top generously with the sticky Korean fried chicken. Garnish with sesame seeds or sliced scallions if desired.
Notes
- If storing leftovers, keep the sauced chicken separate from the rice in airtight containers, but know the coating will soften overnight.
- To revive the chicken's texture, reheat leftovers spread out on a baking sheet in a 350°F oven for about 8 minutes, or use an air fryer, rather than microwaving.
- For a perfect textural balance, serve these bowls with a quick side of pickled radishes (danmuji) or a handful of fresh, thinly sliced cucumber.
- Achieve maximum crispness by ensuring the sauce is ready *before* the last batch of chicken comes out of the fryer, minimizing the time the cooked chicken sits waiting to be glazed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American