Instructions
1. Prepare the Chicken
Start by cutting the chicken into small, bite-sized pieces. Chicken thighs are especially good for this recipe because they remain juicy, but chicken breast works just as well.
ADVERTISEMENT
Place the chicken pieces in a bowl and season them with garlic powder, salt, and black pepper.
In a separate bowl, whisk together the egg and milk. Dip each piece of chicken into the egg mixture, allowing any excess to drip away.
Place the cornstarch in another bowl. Coat each chicken piece thoroughly in the cornstarch, shaking off any excess. The cornstarch helps create the crisp exterior that makes this dish so delicious.
2. Fry the Chicken
Pour enough vegetable oil into a large skillet or frying pan to cover the bottom generously. Heat the oil over medium-high heat.
When the oil is hot, carefully add the chicken pieces in batches. Avoid overcrowding the pan because this can lower the temperature of the oil and prevent the chicken from becoming crispy.
Cook the chicken for approximately 3–5 minutes per side, depending on the size of the pieces, until golden brown and cooked through.
Transfer the cooked chicken to a plate lined with paper towels. Continue until all the chicken is cooked.
3. Make the Sticky Sauce
While the chicken is cooking, prepare the sauce.
Add the ketchup, honey, soy sauce, gochujang, brown sugar, rice vinegar, minced garlic, grated ginger, sesame oil, and water to a small saucepan.
Whisk everything together and place the saucepan over medium heat.
Bring the mixture to a gentle simmer and cook for approximately 3–5 minutes, stirring frequently. The sauce should become glossy and slightly thicker.
Taste the sauce and adjust it according to your preference. Add a little extra honey for sweetness or more gochujang for additional heat.
4. Coat the Chicken
Place the crispy chicken into a large bowl or clean skillet. Pour the warm sauce over the chicken and toss gently until every piece is completely coated.
Work quickly but carefully. The goal is to cover the chicken with the sticky glaze while keeping as much of its crispy texture as possible.
Sprinkle a few sesame seeds and sliced green onions over the chicken.
5. Prepare the Creamy Slaw
In a medium bowl, combine the shredded cabbage and carrot.
Add the mayonnaise, rice vinegar, sugar, salt, and black pepper. Stir until the vegetables are evenly coated.
For the best flavor, let the slaw rest in the refrigerator for about 10–15 minutes before serving. The slight tanginess of the slaw provides a refreshing contrast to the sweet and spicy chicken.
6. Assemble the Bowls
Divide the cooked white rice between four serving bowls.
Arrange the sticky chicken on one side and add several slices of cucumber alongside it. Place a portion of the creamy cabbage slaw in another section of the bowl.
Add several pieces of cooked corn to the side. Finish the bowls with sliced green onions and a generous sprinkling of white and black sesame seeds.
Serving Tips
Serve the bowls immediately while the chicken is still warm and the rice is fluffy. For additional flavor, drizzle a little of the remaining sticky sauce over the rice.
You can also add shredded lettuce, avocado, pickled vegetables, or steamed broccoli. If you prefer more heat, serve the bowls with extra gochujang or a drizzle of spicy mayonnaise.
For an easier cooking method, the coated chicken can also be prepared in an air fryer until crisp and cooked through, then tossed with the warm sauce.
This Sticky Korean-Style Chicken Rice Bowl is a delicious combination of crispy, juicy chicken, glossy sweet-and-spicy sauce, fluffy rice, crunchy cucumber, sweet corn, and creamy slaw. The colorful presentation makes it look impressive, but the recipe is straightforward enough for a weeknight dinner. It is a satisfying homemade bowl with restaurant-style flavor in every bite.
