Sticky Gochujang Chicken Rice Bowls
These Sticky Gochujang Chicken Rice Bowls are bursting with sweet, spicy, and savory Korean flavors—perfectly tender chicken thighs glazed to sticky perfection!
Servings: 4 servings
Ingredients
- 1 pound chicken thighs boneless and skinless
- 1 cup gochujang
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 3 cups cooked rice white or brown
- 1 cup green onions chopped
- 1 cup shredded carrots
- 1 tablespoon sesame seeds toasted, for garnish
Instructions
Prepare the Sauce
- In a medium bowl, whisk together the gochujang, honey, soy sauce, sesame oil, minced garlic, and grated ginger to form the sticky, flavorful glaze.
Cook the Chicken Thighs
- Heat a large skillet over medium heat. Add the chicken thighs and cook for about 5-6 minutes on each side until browned and cooked through to 165°F internal temperature. Remove from the pan and set aside.
Make It Sticky
- Pour the prepared sauce into the same skillet. Bring to a simmer over medium heat and cook for 2-3 minutes until slightly thickened. Return chicken thighs to the pan and turn to coat evenly with the sticky glaze.
Assemble Your Bowls
- Scoop warm cooked rice into bowls. Slice the glazed chicken into strips and place on top. Add chopped green onions and shredded carrots, then sprinkle with toasted sesame seeds.
Serve and Enjoy
- Enjoy these Sticky Gochujang Chicken Rice Bowls fresh, or reheat gently for meal prep. Optionally, serve with crunchy greens or wrapped in lettuce leaves for a lighter twist.
Equipment
- Large skillet or frying pan
- Mixing Bowl
- Sharp knife and cutting board
- Measuring Spoons and Cups
- Spatula or tongs
- Rice cooker or pot
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to maintain texture.
- Substitute chicken breasts for thighs but watch cooking time to avoid drying out the meat.
- Use cauliflower rice for a low-carb option that soaks up the sauce well.