Sweet & Spicy Korean BBQ Chicken Rice Bowls

Sweet & Spicy Korean BBQ Chicken Rice Bowls: An Irresistible Flavor Explosion 🍚🔥

1. Introduction

If you’re craving a quick, flavorful, and satisfying meal, look no further than these Sweet & Spicy Korean BBQ Chicken Rice Bowls. This dish combines tender, juicy chicken coated in a sticky, sweet, and fiery sauce, served atop perfectly steamed rice, and garnished with fresh vegetables. Perfect for busy weeknights or weekend gatherings, this recipe is a wonderful twist on classic dinner options. Known as Korean BBQ Chicken Rice Bowls or simply an easy chicken rice bowl, it delivers bold flavors with minimal effort.

2. Ingredients for Sweet & Spicy Chicken Rice Bowls

• 2 lbs boneless, skinless chicken thighs or breasts
• 1/4 cup gochujang (Korean chili paste)
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 cups cooked jasmine or basmati rice
• 1 tablespoon sesame oil
• 1 cup shredded carrots
• 1 cup sliced cucumbers
• Green onions and sesame seeds for garnish
• Optional: sliced red chilies for extra heat

3. How to Prepare Sweet & Spicy Korean BBQ Chicken Rice Bowls

Step 1: Marinate the Chicken

Combine gochujang, honey, soy sauce, rice vinegar, garlic, and ginger in a bowl. Add the chicken pieces and toss to coat thoroughly. Cover and let marinate in the refrigerator for at least 30 minutes for maximum flavor.

Step 2: Cook the Chicken

Heat a large skillet over medium-high heat and add sesame oil. Remove the chicken from the marinade, allowing excess to drip off. Cook the chicken for about 6-8 minutes per side until fully cooked and caramelized, then set aside.

Step 3: Prepare the Rice

If not already cooked, prepare the rice according to package instructions. For added flavor, stir a little sesame oil into the cooked rice and keep warm.

Step 4: Assemble the Bowls

Distribute rice into bowls. Slice the cooked chicken and layer on top of the rice. Add shredded carrots and sliced cucumbers. Garnish with chopped green onions and sesame seeds, and add sliced red chilies if you like extra spice.

4. Storage Tips for Leftover Sweet & Spicy Chicken Rice Bowls

Store any leftover chicken and rice separately in airtight containers in the refrigerator. Consume within 2-3 days for best taste and freshness. For reheating, microwave gently or warm in a skillet, adding a splash of water or sesame oil to prevent dryness.

5. Serving Suggestions for Korean BBQ Chicken Rice Bowls

This recipe pairs wonderfully with steamed bok choy, sautéed spinach, or a side of kimchi for an authentic Korean-inspired meal. For an extra crunch, sprinkle with fried onions or crushed peanuts. You can also enjoy it with a side of honey garlic butter chicken for a protein-packed feast.

6. Frequently Asked Questions about Sweet & Spicy Korean BBQ Chicken Rice Bowls

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well, but keep an eye on cooking time to prevent overcooking and drying out. Thighs tend to stay juicier and more flavorful.

Is there a vegetarian alternative? Print

Sweet & Spicy Korean BBQ Chicken Rice Bowls

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Discover the delicious and flavorful Sweet & Spicy Korean BBQ Chicken Rice Bowls, a quick and satisfying meal perfect for busy weeknights or weekend gatherings. Juicy chicken coated in a sticky, sweet, and fiery sauce, served atop fluffy rice with fresh vegetables and garnishes. Experience bold Korean-inspired flavors with minimal effort and maximum taste in this irresistible dish.

• Total Time: 40 minutes
• Yield: 4 servings 1x

Ingredients

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• 2 lbs boneless, skinless chicken thighs or breasts
• 1/4 cup gochujang (Korean chili paste)
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 cups cooked jasmine or basmati rice
• 1 tablespoon sesame oil
• 1 cup shredded carrots
• 1 cup sliced cucumbers
• Green onions and sesame seeds for garnish
• Optional: sliced red chilies for extra heat

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Instructions

1. Combine gochujang, honey, soy sauce, rice vinegar, garlic, and ginger in a bowl. Add the chicken pieces and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes.
2. Heat a large skillet over medium-high heat and add sesame oil. Remove the chicken from the marinade, allowing excess to drip off. Cook the chicken for about 6-8 minutes per side until fully cooked and caramelized. Set aside.
3. If not already cooked, prepare the rice according to package instructions. Stir in a little sesame oil for enhanced flavor and keep warm.
4. Distribute rice into bowls. Slice the cooked chicken and layer on top of the rice. Add shredded carrots and sliced cucumbers. Garnish with chopped green onions and sesame seeds. Add sliced red chilies if extra spice is desired.

Notes

• For more flavor, marinate the chicken for up to 2 hours.
• Adjust the spice level by adding or reducing sliced red chilies.
• Use fresh, high-quality ingredients for best taste.
• Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.

• Author: Serena Miller
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop, Marinating
• Cuisine: Korean
• Diet: Gluten-Free (with gluten-free soy sauce), Dairy-Free

Nutrition

• Serving Size: 1 bowl
• Calories: 550 kcal Kcal
• Sugar: 12 g
• Sodium: 950 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 70 g
• Fiber: 4 g
• Protein: 40 g
• Cholesterol: 130 mg