Sweet and Spicy Gochujang Chicken Bowls
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
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
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.