Korean Fried Chicken With Fried Rice

Korean fried chicken is one of the most flavorful types of fried chicken out there. The sauce is made with gochujang, honey, soy sauce, garlic, and water. There are many methods you can use to bread crispy fried chicken such as a buttermilk marinade. However, I find that this simple egg, seasoning flour, water mixture is the simplest and most effective way. I paired this with a simple fried rice, crispy fried egg, and green onions.

What is Korean fried chicken

KFC, renowned for its crispiness and unique flavor, it can be achieved through a double-frying technique. The chicken, coated in sauces like sweet and spicy gochujang or soy garlic, delivers a satisfying crunch with juicy tenderness. Often enjoyed in vibrant “chimaek” joints alongside pickled radishes and beer, Korean fried chicken has become a globally beloved culinary sensation, offering a delightful and communal dining experience.

What is Gochujang?

Gochujang, a fundamental component of Korean cuisine, is a rich and savory fermented red chili paste. Crafted from chili peppers, glutinous rice, fermented soybeans, and salt, gochujang boasts a blend of sweetness, spiciness, and umami. Its deep, complex taste makes it a versatile condiment, used in marinades, sauces, and soups. This paste has gained popularity beyond Korea, influencing global culinary trends as cooks incorporate its unique and complex flavor into their creations.

Korean Fried Chicken & Rice

Korean fried chicken and rice has got to be one of the most comforting meals out there. Here is my new favorite way to make it.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course lunch, Main Course
Cuisine Korean


  • 1 chicken leg (quarter)
  • ½ cup flour
  • ½ cup corn starch
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 egg
  • ¼ cup water

Sauce Ingredients

  • 1 tbsp gochujang
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 1 clove minced garlic
  • ¼ cup water

Fried Rice Ingredients

  • 1 tbsp oil
  • 1 egg
  • 2 cups day old rice
  • 3 cloves minced garlic
  • 2 bunches scallions
  • 1 tbsp soy sauce
  • 1 tsp white pepper
  • 1 tbsp sweet soy sauce
  • 2 tbsp crispy garlic
  • 1 tbsp oyster sauce
  • ½ cup frozen vegetables


  • 1 egg
  • green onions


  • Debone the thigh section of your chicken quarter. To do this, you want to slowly make cuts along the bone of the thigh. Then slowly scrape away the meat from the bone of the thigh, removing the bone from the meat.
  • Into a bowl mix together flour, corn starch, and all the seasonings. This is your seasoning flour.
  • Take ¼ cup + 1 tbsp of your seasoning flour and add it into another bowl. Mix this with an egg, and ¼ cup of water. This is your wet batter.
  • Add your chicken into the wet batter making sure that it is completely coated.
  • Drop chicken into the dry seasoning flour and coat well until there are no more wet spots.
  • Place into hot oil at 350F for 15 minutes or until golden brown and crispy.
  • While the chicken in cooking, I like to cook the remaining components.

Sauce Instructions

  • Into a pan, mix together all the sauce ingredients, bring it up to a simmer and reduce to your desired consistency.

Fried Rice Instructions

  • Into a high heat pan add oil, and scramble an egg.
  • Add garlic and diced scallions, stir 30 seconds.
  • Add day old rice along with soy sauce, white peppers, sweet soy sauce, crispy garlic, oyster sauce, and frozen vegetables. Stir until combined and ready to eat.


  • Pour our sauce on top of the fried chicken, serve with fried rice, a crispy fried egg and green onions.
Keyword chicken, fried, fried rice, korean

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