Spicy Gochujang Chicken Bowl

Ingredients

• 1 ½ lbs chicken thigh(paid link)
• ½ cup gochujang paste(paid link)
• ¼ cup soy sauce(paid link)
• 2 tbsp honey(paid link)
• 1 tbsp sesame oil(paid link)
• 4 cloves garlic(paid link)
• 1 inch piece ginger(paid link)
• 1 tbsp rice vinegar(paid link)
• 1 tbsp brown sugar(paid link)
• 2 tbsp vegetable oil(paid link)
• 4 cups cooked rice(paid link)
• 1 tbsp sesame seeds(paid link)
• 4 stalks scallions(paid link)
• 1 medium cucumber(paid link)
• 1 medium carrot(paid link)
• ½ tsp salt(paid link)
• ¼ tsp black pepper(paid link)

Instructions

1. 1

   Mince the garlic and grate the ginger.

2. 2

   In a bowl, whisk together gochujang paste, soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and brown sugar to make the marinade.

3. 3

   Cut the chicken thighs into bite-sized pieces. Season with salt and black pepper. Add the chicken to the marinade, toss to coat, and let marinate for at least 15 minutes at room temperature or up to 4 hours in the refrigerator.

   15 min

4. 4

   While the chicken marinates, prepare the vegetables. Thinly slice the scallions, julienne the carrot, and thinly slice the cucumber.

5. 5

   Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer (cook in batches if necessary to avoid crowding). Cook for 5-7 minutes, stirring occasionally, until browned and cooked through.

   5 min

6. 6

   Serve the cooked chicken over warm cooked rice. Top with sliced scallions, julienned carrots, and sliced cucumber. Garnish with sesame seeds.

Perfect With