Korean Fried Chicken Bites & Coconut Rice

Korean Fried Chicken Bites with Coconut Rice is one of those meals that feels like a full-on flavor celebration. The chicken is ultra crispy on the outside, tender on the inside, and coated in a sticky, spicy-sweet glaze that I can never get enough of. Paired with creamy, fragrant coconut rice, it’s a perfect balance of bold and mellow, crunchy and soft. It’s the kind of dish I make when I want comfort food with a little excitement.

Why You’ll Love This Recipe

I love this recipe because it hits every craving at once—crispy, spicy, sweet, savory, and just a bit sticky. The chicken bites are easy to make and addictively good, thanks to the double-frying method that gives them that signature crunch. The coconut rice balances out the boldness of the chicken with its subtle sweetness and silky texture. It’s a restaurant-quality combo I can whip up in my own kitchen whenever I want something fun and flavorful.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Korean fried chicken bites:

• Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• Salt and pepper

• Cornstarch or potato starch (for ultra-crispy coating)

• All-purpose flour (optional for dredging)

• Garlic powder

• Neutral oil for frying

For the Korean sauce:

• Gochujang (Korean chili paste)

• Soy sauce

• Honey or brown sugar

• Rice vinegar

• Garlic, minced

• Ginger, minced

• Sesame oil

For the coconut rice:

• Jasmine rice or long grain white rice

• Coconut milk (full-fat)

• Water

• Salt

• Optional: sugar, shredded coconut, or lime zest for extra flavor

Directions

For the chicken:

1. I season the chicken pieces with salt, pepper, and garlic powder, then toss them in cornstarch (and a bit of flour, if using) until fully coated.

2. I heat oil in a deep skillet or pot and fry the chicken in batches until golden and crispy—about 5–6 minutes.

3. I remove the chicken and let it drain, then fry it again for another 2–3 minutes for that extra crunch.

4. While the chicken rests, I make the sauce: in a small saucepan, I combine gochujang, soy sauce, honey, vinegar, garlic, ginger, and sesame oil, simmering until thickened and glossy.

5. I toss the crispy chicken bites in the warm sauce until evenly coated.

For the coconut rice:

1. I rinse the rice until the water runs clear, then combine it with coconut milk, water, and a pinch of salt in a saucepan.

2. I bring it to a boil, reduce the heat, and simmer covered for about 15 minutes until the liquid is absorbed.

3. I let it rest for 5–10 minutes off heat, then fluff it gently with a fork before serving.

Servings and timing

This recipe serves 4 people and takes about 45 minutes to prepare, including frying the chicken and cooking the rice. It’s a quick and satisfying meal when I want something bold and homemade without too much fuss.

Variations

• I sometimes add toasted sesame seeds or chopped scallions on top of the chicken for extra flavor and crunch.

• For a spicier kick, I stir in a bit of chili oil or extra gochujang to the sauce.

• I’ve also added steamed broccoli or quick pickled cucumbers on the side for a bit of freshness.

• If I’m looking for a lighter version, I bake or air-fry the chicken instead of deep frying—it’s not quite as crispy, but still delicious.

Storage/reheating

I store leftover chicken and rice separately in airtight containers in the fridge for up to 3 days. To reheat the chicken, I pop it in the oven or air fryer to bring back the crispness. The rice warms up nicely in the microwave with a splash of water or coconut milk to keep it soft.

FAQs

Can I use chicken breast instead of thighs?

Yes, I’ve used both. Chicken thighs are juicier and more forgiving, but chicken breast works just as well if I don’t overcook it.

What makes Korean fried chicken so crispy?

The double-frying method is key. I fry the chicken once to cook it through, then fry it again to make the crust super crisp. Using cornstarch instead of flour also makes a big difference.

Is gochujang very spicy?

Gochujang has a deep, mildly spicy flavor with a bit of sweetness. I adjust the heat by adding more or less depending on my taste.

Can I make the sauce ahead of time?

Definitely. I often make the sauce a day in advance and keep it in the fridge. I reheat it gently before tossing it with the chicken.

What type of coconut milk should I use?

I always go for full-fat canned coconut milk for rich, creamy rice. Light coconut milk works, but the flavor and texture won’t be as satisfying.

Conclusion

Korean Fried Chicken Bites with Coconut Rice is one of my favorite meals when I want something comforting, crispy, and full of bold flavor. It’s the perfect mix of spicy, sweet, and creamy, and it always feels like a special treat—even though it’s easy enough to make on a weeknight. Every bite is satisfying, and it’s one of those dishes I always look forward to making (and eating) again.

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