Sticky Korean Fried Chicken and Rice Bowls

Why You’ll Love This Recipe

I love this recipe because it delivers big flavor without deep frying. I like using the air fryer to keep the chicken crispy while cutting down on mess and oil. The sauce is rich and sticky with just the right amount of heat, and I really enjoy how all the components come together into a complete, well-balanced bowl.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups jasmine rice
1 1/2 lbs chicken breast
4 tsp garlic powder
4 tsp ground paprika
2 tbsp flour
2 tbsp corn starch
1 tsp pink Himalayan salt
1 tsp black pepper

1/4 cup tamari sauce or soy sauce
1/4 cup water
60 grams keto honey substitute
60 grams gochujang hot pepper paste
3 tbsp brown sugar substitute
2 tsp ground ginger

2 cups Persian cucumbers, sliced
2 tbsp tamari sauce or soy sauce
1 tbsp seasoned rice vinegar
1/2 tbsp crushed red pepper flakes
1 tsp garlic powder
1 tsp garlic salt

1/2 tbsp white sesame seeds

Directions

I start by cutting the chicken into bite-sized pieces and placing them in a large mixing bowl. I add the garlic powder, paprika, flour, corn starch, salt, and black pepper, then mix until all the chicken pieces are well coated.

I preheat my air fryer to 400°F. Once heated, I add half of the chicken in a single layer and cook for about 17 minutes, flipping and shaking the basket a few times so everything cooks evenly. While the first batch cooks, I start cooking the jasmine rice according to package directions.

When the first batch of chicken is done, I transfer it to a clean bowl and cook the remaining chicken the same way.

While the chicken cooks, I slice the cucumbers and mix them with tamari sauce, rice vinegar, crushed red pepper flakes, garlic powder, and garlic salt. I set them aside to marinate.

For the sauce, I add the tamari sauce, water, honey substitute, gochujang, brown sugar substitute, and ground ginger to a saucepan. I bring it to a quick boil while whisking, then reduce the heat and let it simmer until thickened.

Once all the chicken is cooked, I add it directly to the saucepan and toss until every piece is coated in the sticky sauce.

Servings and Timing

I usually make this recipe to serve 4 people. The total time is about 1 hour and 25 minutes, including prep, cooking the chicken in batches, making the sauce, and cooking the rice.

Variations

I sometimes swap chicken breast for chicken thighs when I want extra juiciness. If I’m not avoiding sugar, I use regular honey and brown sugar instead of substitutes. I also like adding sautéed broccoli, carrots, or snap peas to the bowls for extra vegetables.

Storage/Reheating

I store leftovers in airtight containers in the refrigerator for up to 3 days. When reheating, I warm the chicken and rice separately in the microwave or on the stove, adding a splash of water to keep everything from drying out.

FAQs

Can I make this without an air fryer?

I can pan-fry or bake the chicken, but I find the air fryer gives the best crisp texture with less oil.

Is this dish very spicy?

It has a noticeable kick, but I can easily reduce the gochujang or red pepper flakes if I want it milder.

Can I use regular soy sauce instead of tamari?

I use either one depending on what I have, and both work well.

What can I use instead of jasmine rice?

I sometimes use brown rice, basmati rice, or even cauliflower rice.

Can I prep this ahead of time?

I like prepping the sauce and cucumbers ahead of time, then cooking the chicken fresh for the best texture.

Conclusion

These sticky Korean fried chicken and rice bowls are a flavorful, comforting meal that I love making when I’m craving something saucy and satisfying. I enjoy how the crispy chicken, sticky sauce, fluffy rice, and fresh cucumbers come together into a bowl that feels both indulgent and well balanced.

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