Ingredients
- 1 lb chicken thighs (boneless)
- 1/2 cup cornstarch
- 1/4 cup soy sauce
- 2 tbsp gochujang
- 2 tbsp brown sugar or honey
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tsp grated ginger
- 2 cups short-grain white rice
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- In a large mixing bowl, combine soy sauce, gochujang, brown sugar or honey, sesame oil, minced garlic, and grated ginger to make the marinade.
- Add the chicken, ensuring it is fully coated, and marinate for at least 30 minutes.
- Coat the marinated chicken in cornstarch, shaking off excess.
- Heat a skillet over medium-high heat and add oil. Cook the chicken in batches until golden brown.
- Prepare the rice according to package instructions and keep warm.
- Once the chicken is crispy, pour in the remaining marinade and simmer for a few minutes to thicken.
- Serve rice in bowls, top with sticky chicken, and garnish with green onions and sesame seeds.
Notes
Serve with sautéed vegetables or kimchi for added flavor. Leftovers taste great the next day.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
- Diet: Paleo