Description
Vibrant Korean-inspired chicken bowls with tender marinated poultry glazed in a glossy gochujang-honey sauce, served over fluffy rice. This high-protein, 30-minute meal balances spicy, savory, and sweet flavors with fresh toppings for a restaurant-quality twist on a viral dinner trend.
Ingredients
1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
3 tbsp gochujang (Korean chili paste)
2 tbsp low sodium soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tsp toasted sesame oil
3 cups uncooked sushi rice (or short-grain white rice)
1 tbsp sea salt (for rice)
Chopped green onions (for garnish)
Sliced cucumber (for freshness)
Korean radish slaw or shredded cabbage (optional)
Toasted sesame seeds (optional)
Instructions
Rinse rice and simmer in a rice cooker or pot with 1.5 cups water until fluffy (15-20 mins)
Pat chicken dry and mix with all glaze ingredients in a bowl
Heat 1 tsp sesame oil in a large skillet over medium-high heat
Add chicken and cook 4-5 minutes, stirring frequently until caramelized on all sides
Increase heat to high, reduce sauce by ⅓ (2-3 mins), then lower to medium
Press chicken to coat evenly with glossy glaze and remove from heat
Assemble bowls by layering rice, chicken, and toppings
Notes
Marinate chicken up to 1 hour for deeper flavor
Use store-bought gochujang in a pinch
Add kimchi or chili threads for extra heat
Store leftovers in airtight containers for 3 days
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Stir-Frying & Basting
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 12g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 90mg