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Close up of two spicy gochujang chicken bowls in a dark grey bowl with sliced green onions on top and a small bowl of gochujang sauce in background.

Spicy Gochujang Chicken Bowls

Author: Stephanie Kay

The sweet and spicy gochujang chicken bowls are easy to make, full of flavor, and high in protein. They are perfect for a quick weeknight meal, and leftovers keep well for healthy lunches.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 bowls 1x
  • Category: Dinner
  • Method: Stovetop
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Ingredients

Gochujang Sauce:

Chicken:

Bowls:

Instructions

  1. In a pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.
  2. In a small bowl, add the gochujang, soy sauce, honey, rice vinegar, corn starch, minced garlic, minced ginger, and water, and whisk until well combined. Set aside.
  3. In a large pan or cast-iron skillet on medium-high heat, warm the sesame oil, then add the chicken thighs and cook for 4-5 minutes or until golden brown, then flip and continue cooking for an additional 3-4 minutes, until mostly cooked through.
  4. When the chicken thighs are almost done cooking, pour the gochujang sauce into the pan, covering the chicken thighs, and continue cooking for 1-2 minutes until the chicken is cooked through to an internal temperature of 165°F. 
  5. Once cooked, flip the chicken in the sauce to coat it on all sides, then remove the chicken from the pan and place it on a cutting board to rest. 
  6. With the remaining sauce in the pan, continue to cook it for an additional minute, whisking frequently, until slightly thickened, then transfer it to a small bowl. (If the sauce is too thick, you can add 1-2 tablespoons of water to thin it to your liking.)
  7. Once the chicken has rested, cut the thighs into 1/2 strips.
  8. Once everything is ready, assemble the bowls with a layer of rice, then top with strips of chicken, cucumber, carrots, and green onion, and finish with a sprinkle of sesame seeds and/or additional gochujang sauce if desired.
  9. Any leftover rice, chicken, and sauce can be cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. The vegetables can be stored in the fridge for up 5 days, but cannot be frozen.
Youtube video

Notes

To Use Chicken Breasts: Swap the chicken breasts for 1 pound of chicken thighs in step #3 and increase the cooking time by 1-2 minutes per side.

To Use Brown Sugar: Swap the honey for 2 tablespoons of brown sugar in step #2.

To Use Ground Ginger: Swap the fresh ginger for 2 teaspoons of ground ginger in step #2.

To Use Garlic Powder: Swap the garlic cloves for 3/4 teaspoon of garlic powder in step #2.

Nutrition

Find it online: https://kaynutrition.com/spicy-gochujang-chicken-bowls/