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Crispy Korean Chicken Rice with Spicy Gochujang Sauce Recipe

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4.3 from 4 reviews

This Korean Chicken Rice recipe features crispy boneless chicken thighs coated in cornstarch and fried to perfection, then tossed in a sweet and spicy gochujang-based sauce. Served over fluffy white rice and garnished with sesame seeds and fresh scallions, it offers a delicious and quick meal that captures authentic Korean flavors, perfect for busy weeknights.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Chicken and Coating

  • 1.5 pounds boneless chicken thighs
  • 1 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Sauce

  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons honey
  • 3 cloves garlic, minced
  • 1 teaspoon sesame oil

Serving

  • 3 cups cooked white rice
  • 1 tablespoon sesame seeds
  • 2 stalks green onions, chopped

Instructions

  1. Prepare the Chicken: In a mixing bowl, combine the chicken thighs with salt, black pepper, and cornstarch. Toss the chicken pieces thoroughly until each piece is evenly coated with the cornstarch mixture. This coating ensures a crispy texture when fried.
  2. Fry the Chicken: Heat oil in a large skillet over medium-high heat to an ideal frying temperature. Fry the chicken in batches to avoid overcrowding, cooking each batch for about 6 minutes until the pieces turn golden brown and crispy. Once cooked, transfer the chicken onto paper towels to drain excess oil.
  3. Prepare the Sauce: In a separate pan, combine the gochujang, soy sauce, rice vinegar, honey, minced garlic, and sesame oil. Simmer this mixture over medium heat, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
  4. Toss Chicken in Sauce: Add the fried chicken pieces into the pan with the sauce. Toss everything carefully and evenly until all chicken pieces are fully coated with the sticky, flavorful sauce.
  5. Serve: Plate the coated chicken over hot, cooked white rice. Garnish with a sprinkle of sesame seeds and chopped green onions to add freshness and texture. Serve immediately for the best flavor and crispiness.

Notes

  • For extra crispiness, consider double-frying the chicken pieces by frying them once, letting them rest briefly, then frying again until super crispy.
  • Using cold or leftover rice works best to prevent the rice from becoming mushy and sticky.
  • Adjust the amount of gochujang and honey to balance the spice and sweetness according to your preference.
  • This dish pairs wonderfully with a fried egg on top or served in fresh lettuce wraps for added variety.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Korean

Find it online: https://cozykitchenbymaya.com/crispy-korean-chicken-rice-with-spicy-gochujang-sauce-recipe/