Rice Recipe with Korean Chicken
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.
Equipment
- Frying Pan
- Saucepan
- Mixing Bowls
Ingredients
Chicken
- 1 chicken leg quarter
- ½ cup flour
- ½ cup corn starch
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp paprika
- 1 egg
- ¼ cup water
Sauce
- 1 tbsp gochujang
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 clove garlic minced
- ¼ cup water
Fried Rice
- 1 tbsp oil
- 1 egg
- 2 cups day old rice
- 3 cloves garlic minced
- 2 bunches scallions chopped
- 1 tbsp soy sauce
- 1 tsp white pepper
- 1 tbsp sweet soy sauce
- 2 tbsp crispy garlic
- 1 tbsp oyster sauce
- ½ cup frozen vegetables
Garnish
- 1 egg fried
- green onions sliced for garnish
Instructions
- Coat chicken in seasoned flour and cornstarch mixture. Dip in egg-water mix, coat again, and fry until golden.
- In a small saucepan, combine sauce ingredients. Simmer until slightly thickened.
- In a hot pan, add oil, garlic, and vegetables. Stir-fry briefly, then add rice and sauces. Stir to combine and heat through.
- Plate rice, top with chicken, pour sauce over, and garnish with fried egg and green onions.
Notes
Use day-old rice for best texture. You can double the sauce if you like it extra saucy!
