Crispy Sticky Chicken Rice Bowls Recipe: Irresistible Homemade Joy

Weeknight dinner just got a delicious upgrade with these tantalizing sticky chicken rice bowls that promise bold flavors and satisfying textures.

The perfect blend of crispy chicken coated in a rich, glossy sauce creates an irresistible meal that dances between sweet and savory.

Every bite delivers a harmony of tender meat and fluffy rice, bringing restaurant-quality comfort directly to your plate.

Marinating the chicken beforehand unlocks deep, complex flavors that elevate this simple dish.

Weeknight cooking becomes exciting when you can whip up something this delectable in under an hour.

Fresh ingredients and a few smart techniques transform ordinary chicken into a crave-worthy meal that will have everyone asking for seconds.

Prepare to be the culinary hero of your household with this crowd-pleasing recipe.

Serve in Bowls with Green Onions or Sesame Seeds

• Green Onion Crunch: Sprinkle fresh, thinly sliced green onions on top for a sharp, crisp bite that adds bright color and zesty flavor to the sticky chicken rice bowl.
• Veggie Power Bowl: Layer steamed broccoli, roasted carrots, or sautéed bell peppers alongside the chicken to boost nutrition and create a vibrant, colorful meal that's packed with different textures.
• Nutty Finish: Scatter toasted sesame seeds or chopped cashews over the dish for a delightful crunch that complements the sticky sauce and provides an extra layer of nutty richness.
• Quick Pickle Topping: Add quick-pickled cucumber slices or quick-pickled red onions for a tangy, refreshing contrast that cuts through the richness of the sticky chicken and adds a cool, crisp element.

Store Chicken Bowls for Quick Dinners

• Warm sticky chicken rice bowls in microwave for 1-2 minutes, adding a splash of water to prevent dryness and maintain sauce's delicious consistency.
• Store chicken and rice separately in airtight containers to keep crispy texture, lasting up to 3-4 days in the refrigerator. Always seal containers tightly to lock in flavors.
• Freeze chicken mixture without rice for maximum 2 months. Thaw overnight in refrigerator and reheat gently to maintain original taste and tender chicken texture.
• Prepare chicken and rice components in advance during weekend, creating quick weeknight dinner solutions. Portion into individual containers for grab-and-go lunches or fast family meals.

FAQs

• What does cornstarch do in this recipe?

Cornstarch helps create a crispy exterior on the chicken and thickens the sauce, ensuring the chicken gets a golden brown color and the sauce sticks perfectly to the meat.

• Can I use different types of vinegar?

While rice vinegar provides a subtle tangy flavor, you can substitute with apple cider vinegar or white wine vinegar if needed, though the taste profile will slightly change.

• How spicy are the red pepper flakes?

Red pepper flakes add a mild to moderate heat depending on the amount used. You can adjust the quantity to make the dish more or less spicy according to your preference.

• Is this recipe gluten-free?

The recipe contains soy sauce, which traditionally has gluten. To make it gluten-free, use tamari or gluten-free soy sauce as a direct replacement.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 550 kcal

Servings: 4

Sticky Chicken Bowl Ingredient List

• Chicken Thighs: Tender meat with rich flavor that absorbs sauce beautifully, choose boneless and skinless cuts for easy preparation.
• Cornstarch: Creates crispy exterior on chicken and helps sauce cling perfectly, use pure cornstarch without additives.

• Soy Sauce: Adds deep umami and salty complexity, opt for low-sodium variety if watching salt intake.
• Honey: Provides natural sweetness and helps create glossy sauce, use raw honey for extra depth.
• Rice Vinegar: Brings tangy brightness to balance the sweetness, select high-quality clear rice vinegar.
• Sesame Oil: Introduces nutty aroma and authentic Asian taste, choose toasted sesame oil for maximum flavor.
• Garlic, Ginger: Foundational aromatics that build intense flavor profile, use fresh for most vibrant taste.
• Red Pepper Flakes: Optional heat component for those who enjoy spicy kick, adjust quantity based on personal preference.

• Cooked Rice: Neutral base that soaks up delicious sauce, use jasmine or short-grain rice for best texture.
• Green Onions: Fresh, sharp garnish that adds color and mild onion flavor, slice thinly for even distribution.
• Sesame Seeds: Provides subtle crunch and visual appeal, toast lightly for enhanced nuttiness.
• Steamed or Roasted Vegetables: Adds nutritional balance and additional texture, choose seasonal favorites.

What to Use for That Glossy, Flavorful Sauce

• Large Skillet: Essential for cooking chicken and creating the sticky sauce, with enough surface area to brown meat evenly.
• Cutting Board: Sturdy surface for dicing chicken and chopping green onions.
• Sharp Knife: Needed for precise chicken and green onion cutting.
• Mixing Bowl: Perfect for tossing chicken with cornstarch and mixing ingredients.
• Wooden Spoon or Spatula: Great for stirring sauce and flipping chicken without scratching the skillet.
• Measuring Spoons: Helps accurately add soy sauce, honey, and other liquid ingredients.
• Rice Cooker or Pot: Required for preparing rice as the base of the dish.

Make Sticky Chicken Rice Bowls That Pop

• Prep and Coat Chicken

Dice the chicken and dust it with cornstarch, ensuring each piece gets a light, even covering.

• Sizzle the Protein

Fire up a skillet with vegetable oil and cook chicken until it turns a gorgeous golden brown, about 5-7 minutes. Pull the chicken out and set it aside.

• Createal Sauce

In the same skillet, lower the heat and splash in soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and optional red pepper flakes. Stir and let the mixture bubble gently.

• Simmer and Thicken

Cook the sauce for 2-3 minutes, stirring constantly until it transforms into a glossy, slightly thickened liquid.

• Reunite Chicken with Sauce

Return the cooked chicken to the skillet, coating each piece in the luscious sauce. Let it dance in the pan for another 1-2 minutes to soak up all those incredible flavors.

• Build Your Bowl

Scoop rice into serving bowls, crown with the sticky chicken, and add your favorite steamed or roasted veggies.

• Final Flourish

Sprinkle sliced green onions and sesame seeds on top for a burst of freshness and crunch.

Tips for Sauce That’s Sweet and Savory

• Ensure chicken pieces are evenly and lightly coated with cornstarch for a crispy exterior that helps sauce stick perfectly.
• Prepare chicken and sauce in advance, storing separately in the refrigerator for up to 2 days to save cooking time during busy weeknights.
• Replace rice with cauliflower rice or zucchini noodles for a lighter, low-carbohydrate alternative that keeps the delicious flavor profile intact.
• Easily substitute chicken with tofu, shrimp, or beef to create diverse meal variations that suit different dietary preferences and protein needs.
• Adjust red pepper flakes to increase or decrease heat intensity, making the dish friendly for mild or bold spice lovers while maintaining the authentic sticky sauce charm.

Crispy Sticky Chicken Rice Bowls Recipe

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4.6 from 36 reviews

• Total Time: 30 minutes
• Yield: 5 1x

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Description

Korean-inspired Sticky Chicken Rice Bowls deliver a perfect balance of sweet and savory flavors. Marinated chicken thighs rest on fluffy rice, garnished with crisp vegetables and sesame seeds for a satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

• 2 cups cooked white or brown rice
• 1 cup (150 grams) steamed or roasted vegetables (e.g., broccoli, carrots, or snap peas)
• 1 lb (450 g) chicken thighs or breasts, diced
• ¼ cup (60 mL) soy sauce
• ¼ cup (60 mL) honey
• 2 tbsps rice vinegar or apple cider vinegar
• 2 tbsps vegetable oil
• 1 tbsp sesame oil
• 2 tbsps cornstarch
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• ¼ tsp red pepper flakes (optional, for spice)
• 2 green onions, sliced (for garnish)
• 1 tbsp sesame seeds (for garnish)

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Instructions

1. Preparation: Thoroughly coat diced chicken with a delicate layer of cornstarch, ensuring each piece is evenly covered for maximum crispiness.
2. Searing: Heat vegetable oil in a skillet over medium-high temperature, carefully sear chicken pieces until they develop a golden-brown crust and cook through completely, about 5-7 minutes.
3. Sauce Creation: Lower skillet temperature and craft a glossy sauce by whisking together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and optional red pepper flakes until the mixture thickens and becomes rich and lustrous.
4. Flavor Infusion: Return chicken to the skillet, gently tossing to coat thoroughly and allow flavors to harmonize for 1-2 minutes.
5. Plating: Spread freshly cooked rice in serving bowls as a foundation, artfully arrange sticky chicken on top, and complement with steamed or roasted seasonal vegetables.
6. Finishing Touch: Garnish with a sprinkle of sliced green onions and toasted sesame seeds to elevate the dish’s visual appeal and add a final layer of flavor complexity.

Notes

• Ensure Cornstarch Coverage: Completely and evenly coat chicken pieces with cornstarch, shaking off excess to prevent clumping and achieve a crispy, light texture.
• Control Cooking Temperature: Use medium-high heat for searing chicken, watching carefully to prevent burning while creating a golden-brown exterior and maintaining juicy interior.
• Balance Sauce Consistency: Stir sauce ingredients constantly during simmering, allowing it to thicken naturally without becoming too sticky or reducing too quickly.
• Customize for Dietary Needs: Swap soy sauce with tamari for gluten-free option, use coconut aminos for lower sodium, or add extra red pepper flakes for increased heat and flavor complexity.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Asian

Nutrition

• Serving Size: 5
• Calories: 540
• Sugar: 14 g
• Sodium: 830 mg
• Fat: 22 g
• Saturated Fat: 4 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 64 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 90 mg