Korean Fried Chicken Rice
Crispy fried chicken served over steamed rice with a savory-sweet gochujang glaze and fresh garnish. Chicken pieces are double-dredged for maximum crunch and topped with a spiced glaze, then plated with rice and quick-pickled vegetables.
Ingredients
Method
Pat chicken pieces dry with paper towels. Season with 2 tsp salt and white pepper; let rest 10 minutes.
Mix all-purpose flour, cornstarch, and 1 tsp salt in a large shallow bowl. Set up a second shallow bowl of water for wet-dredging.
Cook rice according to package directions (or prepare in rice cooker). Keep warm until serving.
Heat vegetable oil in a cast-iron skillet or large saucepan to 325°F over medium-high heat (use instant-read thermometer to monitor).
Working in batches to avoid crowding, dip each chicken piece in water, then coat generously in the flour mixture, pressing lightly so the coating adheres. Place coated pieces on a clean surface.
Carefully place chicken pieces into hot oil, a few at a time. Fry for 6–7 minutes, stirring occasionally, until deep golden brown and internal temperature reaches 165°F. Remove with a slotted spoon and drain on paper towels.
Repeat with remaining chicken pieces.
Divide cooked rice among serving bowls. Top each with a portion of fried chicken.
Spoon Korean gochujang glaze over the chicken. Garnish with sliced green onion and toasted sesame seeds.
Serve immediately with quick-pickled cucumbers on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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