Description
A delicious and comforting dish featuring crispy fried chicken coated in a 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 to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes until the rice is light, fluffy, and cooked through.
- Remove from the heat and let it sit covered for an additional 5 minutes before fluffing with a fork.
- While the rice is cooking, prepare the chicken. In a large bowl, combine the flour, cornstarch, salt, and pepper. In a separate bowl, beat the eggs until smooth.
- Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Dip each piece of chicken into the beaten eggs and coat it thoroughly with the flour mixture. Carefully place the chicken pieces into the hot oil and fry until golden brown and cooked through, approximately 5-7 minutes. Remove and drain on paper towels.
- In a separate saucepan, combine the gochujang, soy sauce, rice vinegar, honey, brown sugar, sesame oil, garlic, and ginger. Heat the mixture over medium heat, stirring frequently until it thickens slightly, about 5 minutes.
- Toss the fried chicken pieces in the sauce until they are thoroughly coated.
- To assemble the rice bowls, place a generous scoop of the fluffy jasmine rice at the bottom of each bowl.
- Top with the chicken and garnish with sliced green onions and sesame seeds. Serve immediately.
Notes
Enjoy with a refreshing side salad or a scoop of vanilla ice cream for dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 20g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg