Description
A delightful blend of crispy chicken coated in a sticky, sweet-and-spicy sauce served over fluffy jasmine rice.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 large eggs, beaten
- Vegetable oil, for frying
- 1 cup jasmine rice
- 1 1/2 cups water
- 1/2 cup gochujang (Korean red pepper paste)
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup green onions, sliced
- 1 tablespoon sesame seeds
- Salt and pepper, to taste
Instructions
- Wash the jasmine rice under cold water until the water runs clear.
- In a pot, combine the rice and 1 1/2 cups of water. Bring it to a boil, reduce the heat to low, cover, and let it simmer for 15-20 minutes until fluffy. Let it sit covered for an additional 5 minutes after cooking.
- While the rice cooks, prepare the chicken by mixing the flour, cornstarch, salt, and pepper in one bowl and beating the eggs in another.
- Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Dip each piece of chicken into the egg, then coat with the flour mixture. Fry in batches until golden brown and crispy, about 5-7 minutes.
- Drain the cooked chicken on paper towels. Then, prepare the sauce by mixing gochujang, soy sauce, rice vinegar, honey, brown sugar, sesame oil, garlic, and ginger in a saucepan. Heat until it thickens slightly, about 5 minutes.
- Toss the fried chicken in the sauce until well coated.
- Assemble the bowls by placing cooked jasmine rice and topping with sticky chicken. Garnish with green onions and sesame seeds.
- Serve immediately and enjoy!
Notes
For a vegetarian version, substitute chicken with cubed tofu. For extra spice, add sliced jalapeños to the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 18g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg