Description
This Spicy Korean Chicken and Rice recipe is a bold, satisfying comfort meal featuring tender chicken tossed in a fiery gochujang sauce, nestled atop fluffy steamed rice. With notes of garlic, ginger, and a hint of sweetness, it’s a perfect balance of spice and flavor that’s both easy and rewarding to make at home—an ideal weeknight dinner for lovers of Korean cuisine.
Ingredients
Units
Scale
For the Chicken & Marinade
- 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-size pieces
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Rice
- 2 cups cooked short-grain white rice (hot)
For Cooking & Garnish
- 1 tablespoon vegetable oil
- 1/2 cup green onions, sliced (plus extra for garnish)
- 1 teaspoon toasted sesame seeds
Instructions
- Marinate the Chicken: In a medium bowl, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Add the chicken pieces, toss well, cover, and marinate for at least 20 minutes (or up to 1 hour) in the refrigerator. This allows the chicken to absorb all the spicy, savory flavors for maximum taste.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated chicken (including sauce) and cook for 6–8 minutes, stirring occasionally, until the chicken is fully cooked through and caramelized around the edges. Add green onions in the last minute of cooking for a burst of freshness.
- Prepare the Rice: While the chicken cooks, make sure your white rice is hot and ready (you can use leftover rice or make a fresh batch as per package instructions).
- Assemble and Serve: Spoon a generous serving of rice into bowls. Top each bowl with the spicy Korean chicken. Garnish with extra green onions and a sprinkle of toasted sesame seeds. Serve hot and enjoy the bold flavors!
Notes
- If you want to adjust the spice level, reduce or increase the gochujang to taste.
- This dish works great with leftover or pre-cooked rice for a quick meal.
- Try topping with a fried egg or sautéed vegetables for extra texture and nutrition.
- For a gluten-free version, ensure your gochujang and soy sauce are certified gluten-free.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 420
- Sugar: 7g
- Sodium: 830mg
- Fat: 13g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 85mg
