Sweet and Spicy Gochujang Chicken Bowls
Tender chicken thighs pan-seared and simmered in a sweet and spicy gochujang sauce, served over fluffy white rice with crisp julienned carrots, sliced cucumbers, and garnished with chopped scallions and toasted sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
1.5 lbs boneless, skinless chicken thighs
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
3 cups cooked white rice
1 cup julienned carrots
1 cup sliced cucumbers
3 scallions, chopped
1 tablespoon toasted sesame seeds
Instructions
Heat a large skillet over medium-high heat and add the sesame oil.
Add chicken thighs and sear until browned on both sides, about 3-4 minutes per side.
In a bowl, whisk together gochujang, soy sauce, honey, garlic, ginger, and rice vinegar.
Pour the sauce over the chicken in the skillet.
Reduce heat to medium-low and simmer for 10-12 minutes, turning chicken occasionally, until sauce thickens and chicken is cooked through.
Remove chicken and slice if desired.
To assemble bowls, place cooked white rice as the base.
Top with the glazed chicken thighs.
Arrange julienned carrots and sliced cucumbers on the sides.
Garnish with chopped scallions and toasted sesame seeds.
Serve immediately.