Sticky Korean Fried Chicken and Rice Bowls
These sticky Korean fried chicken and rice bowls are packed with bold flavor, crispy air-fried chicken, and a sweet, spicy gochujang sauce over fluffy jasmine rice.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 4 servings
- Category: Dinner, Bowl Recipes
- Method: Air Fryer, Stovetop
- Cuisine: Korean-Inspired
Ingredients
Rice
4 cups jasmine rice (cooked according to package directions)
Chicken
1½ lbs chicken breast, cut into bite-size pieces
4 tsp garlic powder
4 tsp ground paprika
2 tbsp flour
2 tbsp cornstarch
1 tsp pink Himalayan salt
1 tsp black pepper
Sticky Korean Sauce
¼ cup tamari sauce (or soy sauce)
¼ cup water
60 g keto honey substitute (or regular honey)
60 g gochujang hot pepper paste
3 tbsp brown sugar substitute (or brown sugar)
2 tsp ground ginger
Quick Pickled Cucumbers
2 cups sliced Persian cucumbers (or any cucumber)
2 tbsp tamari sauce (or soy sauce)
1 tbsp seasoned rice vinegar
½ tbsp crushed red pepper flakes
1 tsp garlic powder
1 tsp garlic salt
Toppings (Optional)
White sesame seeds
Sliced green onions
Extra red pepper flakes
Instructions
Cut chicken into bite-size pieces and place in a large mixing bowl.
Add garlic powder, paprika, flour, cornstarch, salt, and black pepper. Mix until chicken is evenly coated.
Preheat air fryer to 400°F (200°C).
Add half of the chicken in a single layer and cook for 17 minutes, shaking or flipping a few times for even crisping.
As soon as chicken starts cooking, begin cooking the jasmine rice.
Transfer cooked chicken to a clean bowl and cook the remaining chicken batch.
While chicken cooks, slice cucumbers and toss with all pickling ingredients. Set aside to marinate.
In a saucepan, add all sauce ingredients. Bring to a brief boil while whisking, then reduce heat and simmer until thickened.
Add cooked chicken to the sauce and stir until evenly coated.
Assemble bowls with rice, sticky chicken, and pickled cucumbers.
Garnish with sesame seeds, green onions, and red pepper flakes as desired.
Notes
Chicken can also be baked at 425°F for 20–25 minutes if you don’t have an air fryer.
Sauce thickens more as it cools—add a splash of water if needed.
Great for meal prep; store components separately for best texture.
