Korean Fried Chicken Bowls | DonalSkehan.com
  • summer

Korean Fried Chicken Bowls

September 02

If you’ve ever tried Korean fried chicken you will no doubt be addicted to it’s instant appeal. Super crispy chicken bathed in a sauce made spicy by the addition of gochujang, Korea’s famous spice paste. In this recipe nuggets of chicken thigh meat are made crispy without a deep fat fryer and instead are baked in the oven unashamedly with the help of crushed cornflakes. It’s a crispy chicken tip that works a treat. Serve this up for dinner or save it for a lunch box, either way it’s treat of a meal!

  • serves Serves 4
  • time 30 mins


  1. 1. Preheat the oven to 200˚C.
  2. 2. In a large bowl, mix the buttermilk with a generous season of sea salt and ground black pepper. Add the chicken to the bowl and marinate for at least 30 minutes. Set aside.
  3. 3. Pour the cornflakes in a large freezer bag and with a rolling pin, crush the cornflakes until you have a coarse powder. Add the rest of the coating ingredients to the bag along with salt and pepper. Seal the bag and shake the dry mix until all ingredients are well combined.
  4. 4. Pour the dry mix in a large wide shallow bowl. One by one using tongs, dip each marinated chicken piece (shaking off any excess) in the dry mix until coated on all sides.
  5. 5. Arrange chicken on a baking sheet with parchment paper and lightly spritz with sunflower oil. Cook in the oven for 30 minutes or until the chicken is cooked and crispy. Turning halfway through to make sure they’re golden on all sides.
  6. 6. While the chicken cooks, prepare the sauce. In a small saucepan whisk together the garlic, ginger, soy sauce, gochujang, rice vinegar, sesame oil and brown sugar.
  7. 7. Place the saucepan on a medium heat and bring to a low simmer, cooking until the sugar is just dissolved - about 3 minutes. Set aside.
  8. 8. Once the chicken has cooked, brush with the sauce and serve any remaining sauce alongside.
  9. 9. Assemble serving bowls with the sticky rice, cabbage, spring onions, chicken pieces, sesame seeds and plenty of coriander. Drizzle with more of the spicy sauce as needed.

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For the chicken:

8 chicken thighs, cut into bite size pieces

250ml buttermilk

100g cornflakes, crushed to a fine crumb

75g plain flour

2 tsp chilli powder

2 tsp garlic powder

Sunflower oil spray

For the sauce:

8 cloves of garlic, finely grated

1 large thumb-sized piece of ginger, finely grated

6 tbsp light soy sauce

75g gochujang (Korean chili paste)

4 tbsp rice vinegar

1 tbsp sesame oil

2 tbsp dark brown sugar

For the bowls:

250g sticky rice, cooked

½ red cabbage, thinly sliced

6 spring onions, thinly sliced

1 tbsp toasted sesame seeds

A good handful of coriander leaves

Sea salt and freshly ground black pepper