Spicy Korean Chicken with Crispy Rice

Spicy Korean Chicken with Crispy Rice

Spicy Korean Chicken with Crispy Rice:

A Spicy Korean Chicken with Crispy Rice is served on top of delectable, crispy chicken thighs that are accompanied by a hot Korean sauce. Served on a crispy rice pancake, the spicy, fried chicken from this mouthwatering Korean dish is the perfect midweek supper. 

Here in Canada, the unofficial start of summer was just a long weekend for Victoria Day. I used a portion of my weekend to sort through my collection of recipes that I’d cooked throughout the long Winter months but had never before shared. Instead of leaving them behind, I hope you’ll allow me to share a couple for about a week before I switch to summer foods:)

I’ve talked about my love of Korean cuisine in the past, particularly dishes that feature the mouthwateringly hot Gochujang. In this recipe for Korean Fire Chicken Cheese Fries, I’ve previously published various Gochujang-based recipes.

My love of Korean cuisine and my love of chicken dishes combine in this dish of Spicy Korean Chicken with Crispy Rice. The crispy rice pancake that is served with the succulent chicken is also excellent. It’s a wonderful deviation from the norm and pairs superbly with the spiciness of the chicken.

Kitchen Notes:

Since I love crispy chicken skin, I normally prepare this dish that way. If you prefer to braise your food instead of frying it, you can modify this recipe to braise chicken thighs. Simply raise the broth to approximately 1 1/2 cups, remove the chicken from the skillet and place it in a hot oven instead, and simmer for 35 minutes, or until the chicken is cooked through.

Take note that short-grain rice is required in this recipe. Short grain rice’s additional starch aids in holding the rice together to create a crispy rice pancake. Look for short grain rice, sushi rice, CalRose, or any other type.

To use up cooked rice that has been leftover, make this dish. The rice will already be cooked and cooled, saving you the time of cooking and cooling it before beginning to prepare this dish.


4 bone chicken thighs

For the Sauce:

  • 1/2 small onion
  • 4 cloves garlic
  • 1/2-inch slice fresh ginger
  • 2 Tbsp soy sauce
  • 1 Tbsp sugar
  • 2 Tbsp gochujang
  • 1 1/2 tsp toasted 
  • 1/2 tsp freshly ground black pepper

Makng the Crispy Rice:

  • 1 1/2 cups cooked short
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp mustard powder
  • Salt

For Chicken:

  • 2 Tbsp unsalted butter
  • 1 Tbsp vegetable oil
  • 3/4 – 1 cup chicken broth


  • 3 green onions


If you don’t already have cooked, cooked rice on hand, begin the rice cooking process. Once cooked, transfer to a medium bowl and whisk in the cumin, mustard powder, and garlic powder. On a rimmed baking sheet lined with parchment, spread out the rice, and then chill for approximately an hour, or until it is completely cold.

Korean Pork Belly Recipe

Produce the sauce: Stir together the gochujang, onion, garlic, ginger, soy sauce, sugar, mirin, sesame oil, and pepper in a medium bowl. Set apart.

When ready to begin cooking the chicken, preheat the oven to 375 degrees and prepare a baking sheet with aluminum foil .

Use salt to season chicken. In a medium, heavy pot, melt the butter and vegetable oil over medium heat. Add the chicken and cook for 8 to 10 minutes, flipping the chicken as needed, until golden brown. To prepare, remove the chicken.

Korean Ground Beef Bowl

Meanwhile, remove the fat from the skillet. Bring to a simmer after adding the sauce mixture. About 3 minutes into cooking, the sauce should start to thin out. Bring the broth to a boil after adding it. heat down. Stir in half of the green onions to the sauce and cook for 5 minutes, or until the green onions are soft. Taste the sauce and add salt and pepper as desired. If the sauce becomes too thick, add a little additional stock to thin it out while keeping the heat at a low setting until the chicken is done.


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