Rice Recipe with Korean Chicken

Accueil / Regional Influences / Rice Recipe with Korean Chicken: A Comfort Meal That Hits All the Notes

Craving a bold and comforting meal? This rice recipe with korean chicken brings crispy, golden-fried chicken coated in a spicy gochujang sauce, paired with savory garlic fried rice and a runny fried egg. It’s a flavor-packed dish that turns weeknight dinners into something unforgettable.

Hey there, friend! If you’re like me, always on the hunt for that perfect dinner that feels fancy and comforting at the same time, then you’re in for a treat. Today we’re talking all about a rice recipe with korean chicken, it’s crispy, it’s saucy, it’s savory, and it comes together like a little kitchen miracle. Trust me, once this meal hits your table, it’s going straight into the family favorites rotation.

This dish is where bold Korean flavors meet the hearty joy of homemade fried rice. It’s got the crunch, the punch, and that just-right balance of sweet and spicy. And don’t worry—it’s totally doable in your own kitchen, no takeout required!

Whether you’re craving bold flavors like in this Korean dish, or something more comforting like a Southern-style chicken and rice dinner, there’s a perfect recipe for every mood.

Let’s get cozy and cook something amazing, shall we?

Main Ingredients: Building Blocks of Flavor

To make this rice recipe with Korean chicken sing, you’ll need a few superstar ingredients. Here’s what brings it all together:

Chicken ingerients:

1 chicken leg quarter – Tender and flavorful, perfect for frying.
½ cup flour + ½ cup corn starch – This combo gives you that perfect crispy coating.
Spices – Salt, black pepper, garlic powder, onion powder, and paprika for a flavorful crust.
1 egg + ¼ cup water – Helps the flour mixture stick beautifully.

Sauce ingredients:

1 tbsp gochujang – Korean chili paste that brings the signature heat.
1 tbsp soy sauce + 1 tbsp honey – Sweet and salty balance.
Minced garlic & ¼ cup water – Adds depth and smoothness.

Fried Rice ingredients:

2 cups day-old rice – Slightly dried rice is perfect for frying.
1 egg + 1 tbsp oil – For a quick scramble.
3 cloves garlic, minced – The heart of flavor.
Scallions + frozen vegetables – Adds freshness and crunch.
Sweet soy sauce, regular soy sauce, oyster sauce – A trio of umami goodness.
White pepper & crispy garlic – Little touches that make a big difference.

If you love this fried rice twist, you might also enjoy trying our Japanese chicken fried rice recipe for something a little different but equally satisfying.

rice recipe with korean chicken ingredients

Additional Ingredients & Smart Swaps

Got a few things missing in your pantry? No problem! Here are some easy tweaks:

Chicken thighs or breasts can replace leg quarters—just make sure they’re boneless for quicker cooking. You can also try this with chicken thighs or even drumsticks—like in our flavorful chicken drumstick and rice recipe.
No gochujang? Try mixing sriracha with a dash of miso paste or a bit of chili garlic sauce.
Veggie mix-ups: Bell peppers, peas, or even chopped kimchi can bring a fun twist to your fried rice.
Gluten-free? Use tamari instead of soy sauce and a gluten-free flour blend for the chicken.
Vegan variation: Swap chicken for tofu and egg with scrambled tofu in the rice.

The beauty of this recipe is how forgiving and flexible it is—perfect for those “use what you’ve got” nights.

Expert Tips for Recipe Success

Want to knock this rice recipe with Korean chicken out of the park? Here are a few tips from my kitchen to yours:

Double fry your chicken. I know, I know—it’s an extra step. But it makes the chicken insanely crispy, especially after tossing in that sticky sauce.
Use cold, day-old rice. Fresh rice turns mushy when fried. Cold rice holds its texture and absorbs flavor like a champ.
Cook the sauce low and slow. Let it simmer gently so all those flavors can mingle and thicken naturally.
Don’t overcrowd your frying pan. Give each piece of chicken some room to breathe so it fries up golden and crisp.
Fried egg on top = magic. A sunny-side-up egg with a slightly runny yolk adds that velvety finish that ties everything together.

Cooking at home is all about small touches that add up to big flavor. Don’t rush—enjoy the process!de it.

Recommended Techniques

Here are a few techniques that’ll make your dish feel like it came from a pro kitchen:

Marinate the chicken (even 30 minutes helps) with salt and pepper for extra flavor.
Use a wok or large skillet for the rice to get that authentic smoky edge.
Add garlic at the right moment—not too early, or it’ll burn. Just after the egg scrambles is perfect.
Pre-mix your sauces before adding to the pan. It saves time and ensures even coating.
Always taste and adjust. Everyone’s palate is different—don’t be afraid to tweak soy, spice, or sweetness.

Step-by-Step Instructions for Rice Recipe with Korean Chicken

Prep the Chicken: Pat dry the chicken leg, then cut into manageable pieces if preferred. Beat the egg with water in one bowl and mix the flour, cornstarch, and spices in another. Dip chicken in egg wash, then dredge in the flour mixture.
Fry Until Golden: Heat oil to 350°F. Fry chicken in batches for 6–7 minutes, then rest. Double fry for 2–3 more minutes for extra crisp.
Make the Sauce: In a small saucepan, combine gochujang, soy sauce, honey, garlic, and water. Simmer over low heat until slightly thickened.
Toss Chicken in Sauce: Once fried, toss chicken pieces in the warm sauce or drizzle generously.
Cook the Fried Rice: In a hot skillet, scramble an egg with oil. Add garlic, then rice. Stir in veggies, sauces, and white pepper. Fold in scallions and top with crispy garlic.
Plate and Garnish: Top fried rice with saucy chicken, a fried egg, and chopped green onions. Serve hot and enjoy!

Additional Guide: Variations to Try

Feeling creative? Try these fun takes:

Spicy lovers: Add Korean chili flakes or a drizzle of chili oil.
Sweet and savory: Toss pineapple chunks into the fried rice.
Crunch factor: Top with sesame seeds or crushed peanuts.
Healthier twist: Bake or air fry the chicken instead of deep frying.
Extra umami: Add a splash of fish sauce or a pinch of MSG (yep, it’s totally safe!).

These little extras help make the recipe your own. And honestly, sometimes the best meals come from just playing around in the kitchen.

FAQs: Your Questions, Answered about Rice Recipe with Korean Chicken

What to pair with Korean chicken?

Pickled radish, kimchi, steamed vegetables, or even a cold noodle salad go beautifully with Korean chicken.

What do Koreans add to their rice?

Common additions include sesame oil, roasted seaweed, kimchi, or a fried egg. These add flavor and texture.

What is the difference between Korean chicken and regular chicken?

Korean chicken is typically double-fried for extra crunch and coated in bold, sticky sauces—like gochujang or soy garlic.

What spices are in Korean chicken?

Typical spices include garlic, ginger, black pepper, chili flakes, and gochugaru (Korean red pepper powder), often paired with soy sauce and sugar.

Conclusion: Let’s Make This Again Soon

There’s just something special about sitting down to a homemade meal like this rice recipe with Korean chicken. It’s got the crunch, the flavor, the cozy-factor—and it’s surprisingly easy to pull off.

I hope this dish brings your family as much joy as it brings mine. Whether you’re cooking for one or feeding a hungry bunch, this recipe is a keeper. Don’t forget to make a little extra—leftovers are even better the next day.

For something creamier and ultra comforting, check out our angel chicken rice recipe, a totally different but equally cozy dish.

So what do you think—will this make it into your weekly rotation? Let me know how it turns out!

Happy cooking, my friend!