Description
A quick and flavorful weeknight dinner featuring juicy chicken thighs glazed in a sweet, savory, and spicy gochujang sauce, served over rice with fresh vegetables.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 3 tablespoons gochujang (Korean fermented chili paste)
- 2 tablespoons soy sauce (low-sodium recommended)
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 cups short-grain white rice
- 1 tablespoon sesame seeds, toasted
- 2 stalks green onions, sliced thinly
- 1 medium cucumber, sliced into half-moons (optional)
- 1 cup carrots, shredded or julienned (optional)
- 1 avocado, sliced (optional)
- 1 fried egg per bowl (optional)
- 1 teaspoon neutral oil (for searing)
Instructions
- In a small bowl, whisk together gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger until smooth.
- Rinse rice until water runs clear. Add to rice cooker with appropriate water ratio and start cooking.
- Pat chicken thighs dry with paper towels. Heat neutral oil in a large skillet over medium-high heat.
- Sear chicken in a single layer for 4-5 minutes per side until golden brown and cooked through (165°F). Remove to a plate and tent with foil.
- Reduce skillet heat to medium. Pour sauce mixture into the same skillet and cook for 1-2 minutes, stirring constantly, until slightly thickened.
- Return chicken to the pan and toss to coat in the sauce. Simmer for 2 minutes to allow flavors to meld.
- Fluff rice with a fork and divide among bowls.
- Top rice with saucy chicken, cucumber, carrots, and avocado.
- Sprinkle with toasted sesame seeds and sliced green onions.
- Serve immediately, optionally topped with a fried egg.
Notes
Toast sesame seeds in a dry pan until nutty. Adjust spice level by varying gochujang amount. For gluten-free, use tamari instead of soy sauce. Ensure gochujang is gluten-free if necessary. Chicken thighs stay juicier than breasts; if using breast, cut into smaller pieces.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl with rice, ch
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 40
- Fiber: 3
- Protein: 35
Keywords: Korean chicken, gochujang, chicken bowls, weeknight dinner, spicy chicken, easy recipe, family dinner, one-pan meal