Description
Indulge in the savory, sweet, and spicy flavors of Sticky Korean Fried Chicken served over fluffy rice, garnished with green onions and sesame seeds.
Ingredients
Scale
- 2 lbs chicken wings or thighs
- 1 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 cup cornstarch
- Oil for frying
- 4 cups cooked rice
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- In a mixing bowl, whisk together soy sauce, rice vinegar, honey, gochujang, sesame oil, garlic, and ginger. Add chicken and coat thoroughly. Cover and marinate in the refrigerator for at least 2 hours, ideally overnight.
- Remove the chicken from the marinade, allowing excess to drip off. Coat each piece in cornstarch.
- Heat oil to 350°F (175°C) in a deep fryer or large pot. Fry chicken in batches for about 8-10 minutes until golden brown and cooked through.
- In a saucepan over medium heat, simmer the remaining marinade until it thickens slightly.
- Toss the fried chicken in the thickened sauce until coated.
- Serve the sticky chicken over cooked rice and garnish with chopped green onions and sesame seeds.
Notes
For best results, marinate the chicken overnight for richer flavor. You can also air fry as an alternative cooking method.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 12g
- Sodium: 1000mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg