Description
A comforting yet adventurous dish that combines sticky Korean fried chicken with fluffy rice, perfect for family gatherings or busy weeknights.
Ingredients
Scale
- 2 lbs boneless chicken (breast or thighs)
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 4 cloves garlic, minced
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp sesame oil
- 2 cups sticky or jasmine rice
- Assorted vegetables (bell peppers, carrots, green onions)
Instructions
- Marinate the chicken in a mixture of soy sauce, brown sugar, minced garlic, and gochujang for at least 30 minutes.
- Heat a skillet over medium-high heat, add sesame oil, and sauté the marinated chicken for 5-7 minutes per side until caramelized.
- Remove the chicken and add a splash of the marinade to the skillet to create a sauce, letting it thicken for a couple of minutes.
- Prepare the rice according to package directions.
- Assemble the bowls with rice, top with sticky chicken, and drizzle the thickened sauce. Add sautéed veggies and garnish as desired.
- Serve hot and enjoy!
Notes
Allowing the chicken to marinate longer enhances the flavor. Don’t overcrowd the skillet for perfect caramelization.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg
Keywords: Korean, chicken, rice bowl, family recipe, comfort food