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Meat, East Asian

Korean fried chicken with rice

Korean fried chicken with rice is a dish of double fried chicken wings coated in a sweet spicy gochujang sauce, served with rice and quick pickled radishes. It serves 4, takes 50 minutes, has a medium difficulty, and costs about €3.40 per person. The key to success is the double fry, which creates a crunch that holds up under the sauce.

Here's a Korean fried chicken, fried twice for a crunch that holds up under the sweet spicy sauce, even kids ask for seconds.

Korean fried chicken with rice
Total time
50 min
Difficulty
Medium
Cost per person
€3.40
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Under a thin crackling coating, the chicken wings stay juicy, and the gochujang sauce brings sweetness, heat, and a touch of vinegar that wakes everything up. The pickled radishes cut through the richness with their tang, and the plain rice soaks up the sauce without ever getting soggy. It works because every element has a clear job on the plate.

This is a dish for an evening when you have a bit of time on your hands, or a Sunday when the whole family gathers around the table. Kids love the crunch, and the sauce stays mild if you go easy on the gochujang. It also makes a good dish for guests, since it feels different from the usual without being hard to explain.

The ingredients

4 people

Butcher

  • Chicken wings 1 kg

Pantry

  • Cornstarchoften in the pantry 80 g
  • Flouroften in the pantry 40 g
  • Frying oiloften in the pantry 75 cl
  • Ketchup 4 tbsp
  • Gochujang (Korean chili paste) 2 tbsp
  • Honey 2 tbsp
  • Rice vinegar 3 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 tsp

Fruits and vegetables

  • Garlic 3 cloves
  • Red radishes 8

Allergens Gluten, Soy

The step by step recipe

  1. Salt the wings, then roll them in the cornstarch and flour mixture.

    Shake off each wing well, a thin coating makes a light crunch, not a shell.

  2. Heat the oil to 170°C and fry the wings in two batches so the temperature doesn't drop, then let them drain. 12 min

    No thermometer? Dip a wooden chopstick in the oil, it should crackle gently all around.

  3. Thinly slice the radishes and let them marinate with the rice vinegar and a pinch of salt.

    They turn pink and stay crisp and tangy, perfect for cutting through the richness.

  4. Boil the rice in salted water, then drain it. 11 min

    Save a bit of the cooking water, it helps loosen the rice if it sticks together.

  5. Heat the ketchup, gochujang, honey, and crushed garlic in a pan, dip the wings into the hot oil a second time, then toss them in the sauce and serve with the rice and radishes. 5 min

    Toss the wings off the heat, right before serving, so the sauce stays glossy and the crunch holds.

Our tips to get it right

  • Take the chicken wings out of the fridge 15 minutes before coating them, the meat's temperature affects how evenly the first fry cooks.
  • Swap out the frying oil if it has already seen a lot of use, tired oil makes the coating heavier and less crisp on the tongue.
  • Make the sauce and the pickled radishes while the first fry is going, everything needs to be ready for the second fry, which moves fast.

The variations

  • Swap the chicken wings for boneless thighs cut into chunks, the cooking takes a bit longer but stays just as crunchy.
  • For a vegetarian version, use cauliflower florets coated the same way, double frying works just as well on vegetables.
  • For kids in a hurry, serve the sauce on the side in a small bowl for dipping, that way the heat doesn't hit the whole piece of chicken at once.

What to serve it with

  • A bowl of light miso soup
  • Steamed salted edamame
  • Unsweetened iced green tea

Storage

The fried wings keep for 2 days in the fridge in a sealed container, but they lose their crunch. Reheat them in a hot oven rather than the microwave so they firm back up a bit. Freezing isn't recommended, the coating turns soft once thawed.

Questions about this dish

Can you replace the gochujang with another sauce?

You can use sambal chili paste mixed with a little soy sauce and sugar, the result is sharper and less deep in flavor. Gochujang brings a fermented note that nothing else quite replaces.

Can you prepare the chicken ahead of time?

You can do the first fry a few hours ahead and leave the wings at room temperature. Do the second fry right before serving, that's what gives you the real crunch.

Why fry the wings twice?

The first fry cooks the meat through without browning it too much. The second, shorter and hotter, drives out the moisture left in the coating and makes the outside truly crackling.

Is this dish too spicy for kids?

With 2 tablespoons of gochujang for 4 people, the heat stays moderate thanks to the honey and ketchup that soften the sauce. You can cut the amount back further if your kids are sensitive to spice.

How long does it take to make a Korean fried chicken with rice?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Korean fried chicken with rice?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Korean fried chicken with rice cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy. Always check the labels of the products you buy.

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