If you want a meal that feels like a warm hug but with a kick, this Sweet and Spicy Gochujang Chicken Bowl is calling your name. The blend of sticky, glossy chicken with fresh, crisp veggies over soft rice is a balanced delight.

I remember the first time I made this dish. The kitchen filled with the aroma of garlic and ginger mingling with the sweet heat of gochujang. When I took that first bite, the tender chicken coated in the deep red sauce paired with cool cucumber and crunchy carrots made me realize simple meals can be extraordinary.

Why You’ll Love It:
– Tender chicken thighs pan-seared and simmered in a luscious gochujang-based sauce
– A perfect balance of sweet honey and spicy chili paste that wakes up your taste buds
– Fresh julienned carrots and crisp cucumber add refreshing contrast
– Easy layering: rice base, saucy chicken, and neatly placed veggies
– Garnished with green onions and toasted sesame seeds for that extra pop of flavor and texture

Simple, speedy, and satisfying—this bowl comes together in under 40 minutes and feels like a cozy, homemade treat.

Sweet and Spicy Gochujang Chicken Bowls

Close-up of a layered bowl with pan-seared chicken thighs in sticky gochujang sauce on white rice, accompanied by julienned carrots, sliced cucumber, green onions, and sprinkled sesame seeds on a rustic wooden surface

Print Recipe

Pan-seared and simmered chicken thighs glazed in a gochujang-based sweet and spicy sauce, served over white rice with fresh julienned carrots, cucumber, green onions, and toasted sesame seeds.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4

Ingredients

Scale

1.5 lbs chicken thighs, boneless and skinless
3 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
2 tablespoons honey
3 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cups cooked white rice
1 cup julienned carrots
1 cup sliced cucumber
1/2 cup sliced green onions
1 tablespoon toasted sesame seeds

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Instructions

Heat a large skillet over medium-high heat and add the sesame oil.
Add the chicken thighs and pan-sear until golden brown on both sides, about 3-4 minutes per side.
In a small bowl, whisk together gochujang, soy sauce, honey, garlic, ginger, and rice vinegar.
Pour the sauce over the chicken in the skillet and reduce heat to medium-low.
Simmer the chicken in the sauce, turning occasionally, until cooked through and sauce is sticky and glossy, about 8-10 minutes.
Remove chicken from skillet and slice into strips.
To assemble bowls, place cooked white rice at the base.
Arrange sliced chicken on top of the rice.
Place julienned carrots and sliced cucumber neatly on one side.
Garnish with sliced green onions and toasted sesame seeds before serving.

Q: Can I prepare this bowl ahead of time?
A: Absolutely! You can cook the chicken and prepare the vegetables up to a day before. Keep them refrigerated separately and assemble just before eating to keep the veggies crisp.

Q: How should I store leftovers?
A: Store any leftover chicken and rice in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or microwave, then add fresh veggies and garnish before serving.

Ready to enjoy a bowl that’s vibrant, comforting, and packed with flavor? Save this recipe, print it out, or dive straight into cooking your own Sweet and Spicy Gochujang Chicken Bowl tonight.