Craving a delicious, flavorful meal that’s easy to whip up? Let me introduce you to my Korean Chicken & Egg Fried Rice recipe! This dish combines crispy, sticky Korean chicken with a comforting bowl of egg-fried rice. It’s the perfect balance of spicy, savory, and sweet, and it’s so fun to make. Whether it’s a weeknight dinner or a weekend treat, this recipe will excite your plate. Let’s get started!
Method
Prep the Chicken
Begin by preparing the chicken to ensure it becomes perfectly crispy. Start with 300g of diced chicken thighs and toss them in 2 tablespoons of cornflour. This coating helps achieve a delightful crispy texture when cooked. Heat a large frying pan or skillet over medium-high heat and apply a light spray of cooking oil to prevent sticking. Once the pan is hot, add the coated chicken pieces in a single layer, ensuring they aren’t overcrowded. Cook the chicken for about 2-3 minutes on each side until they turn golden brown and develop a crispy exterior. This quick sear locks in the juices, keeping the chicken tender and flavorful.
Make the Sauce
While the chicken is cooking, prepare the rich and savory sauce that will glaze the chicken. In a mixing bowl, combine 1 tablespoon of sesame oil, 2 tablespoons of honey, 3 tablespoons of soy sauce, 2 tablespoons of gochujang paste, 1 teaspoon of sriracha, and 1 tablespoon of rice vinegar. Stir these ingredients thoroughly until the gochujang paste is fully integrated, creating a smooth and balanced sauce with spicy, sweet, and tangy notes. Once the chicken is fully cooked and crispy, pour the prepared sauce into the same pan. Stir the chicken continuously to ensure each piece is evenly coated with the sauce. Allow the mixture to simmer, letting the sauce reduce and thicken into a sticky glaze that clings beautifully to the chicken. Lower the heat to maintain a gentle simmer, ensuring the sauce melds perfectly with the chicken without burning.
Cook the Rice
Next, focus on preparing the egg fried rice, which serves as the hearty base for this dish. Begin by boiling 120g of dry rice according to the package instructions. Once the rice is cooked, drain it thoroughly and spread it out on a tray to cool. For the best texture in fried rice, day-old rice is ideal as it is drier and less likely to become mushy. If you’re using freshly cooked rice, ensure it is completely cooled before proceeding. This step prevents the rice from clumping together and maintains a light, fluffy texture in the final dish.
Egg Fried Rice
With the rice prepared, it’s time to create the flavorful egg fried rice. Heat a wok over medium heat and add 1 tablespoon of sesame oil, allowing it to warm up before adding the ingredients. Add 1/4 of a finely diced onion and 50g of frozen peas to the wok, cooking them until the onion becomes translucent and the peas are tender. Push the cooked vegetables to one side of the wok, creating space for the eggs. Pour the whisked egg into the empty side and scramble it until fully cooked. Once the egg is ready, mix it with the sautéed vegetables. Add the cooled rice to the wok, stirring everything together to ensure the rice is evenly distributed and heated through. Finally, drizzle 1 tablespoon of soy sauce and an additional tablespoon of sesame oil over the rice, stirring continuously until all the ingredients are well-coated and the flavors meld together harmoniously.
Assemble and Serve
Now that all components are ready, it’s time to assemble the dish for serving. Start by plating a generous portion of the egg-fried rice as the base. Top the rice with the sticky, glazed Korean chicken, ensuring each serving has a balanced amount of both elements. For added texture and flavor, sprinkle sesame seeds and freshly chopped spring onions over the top. These garnishes not only enhance the visual appeal but also provide a subtle nutty flavor and a fresh, crisp bite. Serve the Korean Chicken & Egg Fried Rice immediately while everything is warm and the flavors are at their peak.
Korean Fried Chicken Recipe
Equipment
- Large frying pan or skillet
- Wok (for the fried rice)
- Mixing bowls
- Whisk (for the egg)
- Cooking spray or oil spray
- Wooden spoon or spatula
Ingredients
- For the Chicken:
- 300 g diced chicken thigh
- 2 tbsp cornflour
- For the Sauce:
- 1 tbsp sesame oil
- 2 tbsp honey
- 3 tbsp soy sauce
- 2 tbsp gochujang paste
- 1 tsp sriracha
- 1 tbsp rice vinegar
- For the Egg Fried Rice:
- 120 g dry rice
- 50 g frozen peas
- 1/4 small onion diced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 egg whisked
- For Serving:
- Sesame seeds
- Spring onion
Instructions
- Step 1: Prep the Chicken
- Start by tossing the diced chicken thigh pieces in cornflour. This helps create a crispy coating when cooking.
- Heat a large frying pan over medium-high heat with a spray of cooking oil. Add the chicken and cook for about 2-3 minutes on each side until it’s golden and crispy.
- Step 2: Make the Sauce
- While the chicken cooks, mix the sauce ingredients: sesame oil, honey, soy sauce, gochujang paste, sriracha, and rice vinegar.
- Once the chicken is fully cooked, pour the sauce into the pan. Stir well, letting the sauce reduce and thicken into a sticky glaze. Lower the heat and let it simmer.
- Step 3: Cook the Rice
- Boil the rice according to the package instructions. Drain it well and let it cool. (Pro tip: Day-old rice works best for fried rice. If cooking it fresh, make sure it’s fully cooled to avoid soggy fried rice!)
- Step 4: Egg Fried Rice
- Heat a wok over medium heat with a little sesame oil. Add the diced onion and peas, cooking until soft. Push the veggies to one side of the wok.
- Pour the whisked egg into the empty side of the wok and scramble it. Once the egg is cooked, mix it with the veggies. Add the rice and stir everything together. Finally, add soy sauce and sesame oil, stirring until everything is evenly coated.
- Step 5: Assemble and Serve
- Plate the egg-fried rice and top it with the sticky Korean chicken. Sprinkle with sesame seeds and freshly chopped spring onion for extra flavor.
Notes
- Don’t Overcook the Chicken: Keep an eye on the chicken while it’s frying to ensure it stays juicy inside.
- Cool the Rice: If you’re using freshly cooked rice, make sure it’s completely cooled before frying to avoid a mushy texture.
- Balance the Sauce: Taste the sauce before adding it to the pan—if it’s too spicy, add a little extra honey or soy sauce to tone it down.
Serving Suggestions
- Pair with a side of kimchi for a truly Korean-inspired meal.
- Add a dollop of spicy mayo for an extra kick.
- Serve with pickled cucumbers or radish for a refreshing contrast.
Fun Fact
Gochujang, a key ingredient in this recipe, is a fermented Korean chili paste. It’s been a staple in Korean cooking for centuries and adds a unique spicy-sweet flavor to dishes.
Conclusion
Korean Chicken & Egg Fried Rice is a meal that’s as satisfying to make as it is to eat. The sticky chicken paired with flavorful fried rice is a match made in heaven! It’s perfect for anyone who loves bold flavors and hearty comfort food. Try this recipe and let me know how you enjoy it. Happy cooking!