Korean Fried Chicken Bibimbap Recipe

Prepare the Rice

Cook 2 cups of short-grain white rice according to package instructions. Once cooked, fluff with a fork and let it rest covered until ready to assemble the bibimbap.

Slice Vegetables

Thinly slice 1 cucumber and place in a bowl. Sprinkle with 1/2 tsp salt and let sit for 10 minutes, then rinse and drain. Toss with 1 tsp rice vinegar, 1/2 tsp sugar, and a pinch of chili flakes to make quick pickled cucumber.

Prepare Scallions

Thinly slice 2 scallions, separating the white and green parts if preferred for garnish.

Prepare Kimchi

Roughly chop 1 cup of kimchi into bite-sized pieces. Set aside.

Marinate Chicken

Cut 1 lb of boneless chicken thighs into bite-sized pieces. In a bowl, mix chicken with 1 tbsp soy sauce, 1 tsp garlic powder, 1 tsp ginger powder, and 1/2 tsp black pepper. Marinate for at least 20 minutes.

Prepare Coating & Fry

In a bowl, mix 1/2 cup cornstarch and 1/4 cup flour. Coat marinated chicken pieces in the mixture. Heat vegetable oil in a deep pan to 350°F (175°C) and fry chicken in batches until golden and crispy, about 5-6 minutes. Drain on paper towels.

Make Korean Fried Chicken Sauce

In a saucepan over medium heat, combine 2 tbsp gochujang (Korean chili paste), 1 tbsp soy sauce, 1 tbsp rice vinegar, 2 tbsp honey, 1 minced garlic clove, and 1 tsp sesame oil. Stir until smooth and heated through. Toss the fried chicken quickly in the sauce to coat.

Fry the Egg

Heat a small pan over medium heat and add a bit of oil. Crack in 1 egg and fry sunny-side-up until the whites are set but the yolk remains runny.

Assemble the Bowl

Divide the cooked rice between serving bowls. Arrange spoonfuls of chopped kimchi, pickled cucumber, and Korean fried chicken on top. Add the fried egg to the center.

Garnish

Sprinkle toasted sesame seeds and sliced scallions over the top before serving.