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Korean Crispy Chicken Rice Bowl

Recipe by Shobhana Haldar on InstagramAdded 13 November 2026.

30 minutes to prep, 25 to cook. A bold Korean‑inspired bowl featuring buttermilk‑marinated chicken that’s fried to a crisp, then tossed in a buttery, garlicky gochujang glaze. Served over sticky rice with a fried egg, sesame seeds, sliced spring onions, and a spicy drizzle of chili oil, it delivers crunchy, savory, and sweet‑spicy flavors in every bite.

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Method

Chicken

  1. Mix the chicken with salt, black pepper, ginger-garlic paste, kimchi paste and buttermilk. Cover and refrigerate for 2 hours.

Coating

  1. Combine the flour, cornstarch, a pinch of salt and paprika. Mix in 4 tsp of the reserved chicken marinade to create small craggy crumbs.

  2. Remove the chicken from the marinade, let the excess drip off, and coat each piece thoroughly in the flour mixture.

  3. Fry the coated chicken in batches in oil at 170‑350°F until golden, crisp and cooked through (165°F internal temperature). Drain and set aside.

Glaze

  1. Melt the butter in a pan and sauté the garlic until fragrant. Add the gochujang paste, oyster sauce and water. Bring to a boil, then simmer until the glaze thickens and turns glossy.

  2. Add the fried chicken and toss briefly to coat.

Assembling

  1. Serve the glazed chicken over cooked sticky rice. Top with a fried egg, sesame seeds, sliced spring onions and drizzle with crispy chili 3X.

  2. Break the yolk, drizzle the chili oil and enjoy.

Tips while you cook

Marinate ahead
Refrigerate the chicken in the buttermilk mixture for the full 2 hours before coating.
Drain before coating
Let excess marinade drip off the chicken pieces before coating them in the flour mixture.
Fry in batches
Cook the coated chicken in small batches to maintain oil temperature at 170‑175 °C.
Glaze consistency
Simmer the glaze until it thickens and becomes glossy before adding the chicken.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Shobhana Haldar made this.

The recipe comes from Shobhana Haldar’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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