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korean fried chicken recipe2

Korean Fried Chicken Recipe

Dmitri Magi
Craving a tasty and easy meal? Try my Korean Chicken & Egg Fried Rice! This dish features crispy, sticky Korean chicken with comforting egg-fried rice, balancing spicy, savory, and sweet flavors. Perfect for weeknight dinners or weekend treats, it’s sure to add excitement to your plate. Let’s get started!
Calories: 450 | Protein: 30g | Carbs: 50g | Fat: 12g
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 2
Calories 450 kcal

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.