Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- If not already cooked, prepare the rice according to package instructions. Stir in a little sesame oil for enhanced flavor and keep warm.
- 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.
- 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