Gochujang Fried Chicken Rice Bowl

Course: Korean Kitchen, Main Food Recipes


Prep time


Cooking time






  • Chicken:
  • 2 large chicken breasts or ~400g chicken thighs

  • 200ml buttermilk

  • 100g flour

  • 25g cornstarch

  • 1 tsp baking powder

  • salt/pepper

  • oil for frying

  • Sauce:
  • 1 tbsp gochujang (or more if you like it spicy)

  • 2 tbsp (brown) sugar

  • 2 tbsp soy sauce

  • 1 tbsp rice vinegar

  • 2 garlic cloves, finely chopped

  • small piece of ginger (~as big as 2 garlic cloves), finely chopped

  • 1 tsp sesame oil

  • Rice bowl: (per serving)
  • ~75g rice

  • ½ pak choi

  • 1 scallion, sliced

  • a few sprigs of cilantro leaves only

  • a few slices of cucumber (tossed in 1 tsp rice vinegar, salt, pepper & gochugaru)

  • 1 tbsp furikake

  • ½ tbsp (toasted) sesame seeds


  • Cut the chicken into pieces. Combine buttermilk with ½ tsp salt and add the chicken. Let marinate in the fridge for at least 1h, better overnight.
  • Combine flour, cornstarch, baking powder, ½ tsp salt and ½ tsp pepper. Toss chicken pieces, a few each time (allow them to drip off any excess), in the flour mixture to coat. Heat up oil to 160°C and fry your chicken until golden brown, ~4-5min.
  • Combine all ingredients of the sauce. Add to a (non-stick) pan and bring to heat. Add your chicken and toss until the sauce fully coats the chicken.
  • Cook the rice.
  • Prepare your sides.
  • Pak choi: Season your pak choi and sear, cut side down, in a pan preheated on medium heat, ~3-4min. Place a weight or something heavy on the pak choi to get a better crust. Flip the pak choi over, add a splash of water and place a lid on your pan. Let the pak choi steam for ~3min. I like adding a splash of soy sauce and sesame oil at the end and tossing the pak choi.