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Korean Fried Chicken Bites & Coconut Rice

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Crispy Korean fried chicken bites coated in a sticky, spicy-sweet glaze, paired with creamy coconut rice for a bold and satisfying meal that’s perfect for weeknights or special occasions.

Ingredients

  • For the Korean fried chicken bites:
  • 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • Salt and pepper to taste
  • 1 cup cornstarch or potato starch
  • 1/4 cup all-purpose flour (optional)
  • 1/2 teaspoon garlic powder
  • Neutral oil for deep frying
  • For the Korean sauce:
  • 2 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon sesame oil
  • For the coconut rice:
  • 1 cup jasmine or long grain white rice
  • 1 cup full-fat coconut milk
  • 1 cup water
  • 1/4 teaspoon salt
  • Optional: 1 teaspoon sugar, shredded coconut, or lime zest

Instructions

  1. Prepare the chicken: Season chicken with salt, pepper, and garlic powder. Toss with cornstarch (and flour if using) until coated.
  2. Heat oil in a deep skillet or pot. Fry chicken in batches for 5–6 minutes until golden. Remove and drain. Double-fry for another 2–3 minutes until extra crispy.
  3. Make the sauce: In a saucepan, combine gochujang, soy sauce, honey, vinegar, garlic, ginger, and sesame oil. Simmer for 3–5 minutes until thickened.
  4. Toss crispy chicken in the warm sauce until fully coated.
  5. Prepare the rice: Rinse rice until water runs clear. Combine rice, coconut milk, water, and salt in a saucepan. Bring to a boil, reduce to a simmer, and cover. Cook for 15 minutes or until liquid is absorbed.
  6. Remove from heat and let sit covered for 5–10 minutes. Fluff with a fork before serving.
  7. Serve chicken bites over coconut rice. Garnish with sesame seeds, scallions, or lime zest if desired.

Notes

  • Double frying makes the chicken ultra crispy.
  • Use full-fat coconut milk for best rice texture and flavor.
  • The sauce can be made ahead and stored in the fridge for 2–3 days.
  • Top with sesame seeds, green onions, or a drizzle of chili oil for extra flavor.
  • To reheat, use the oven or air fryer to maintain the chicken’s crispiness.

Nutrition

Find it online: https://recipesbyliza.com/korean-fried-chicken-bites-coconut-rice/