Sticky Gochujang Chicken Bowls
shared by Nibblore Kitchen
Juicy chicken thighs are coated in a glossy gochujang glaze, then piled over fluffy rice with a crisp sesame slaw. The sauce balances savory heat, sweetness, and tang while a quick broil creates caramelized edges without complicated cooking. • Cook the chicken in two batches if your skillet is smaller than 30 cm; crowding traps steam and prevents browning. • Gochujang brands vary in heat and saltiness, so taste the mixed glaze before it touches the raw chicken and adjust with a little more honey if needed. • Watch the chicken continuously under the broiler because the honey-rich glaze can darken quickly. • Use boneless skinless chicken breast instead of thighs, but cook only until the center reaches 74°C to keep it tender. • Replace honey with an equal amount of maple syrup or packed light brown sugar. • Use shredded cabbage and coarsely grated carrot in place of packaged coleslaw mix. • Serve the chicken and slaw over cooked brown rice or quinoa instead of jasmine rice. Refrigerate the rice, chicken, and slaw in separate airtight containers for up to 3 days. Reheat the chicken and rice, covered, in the microwave until steaming hot, adding a teaspoon of water to the rice; serve the slaw cold. The chicken can be frozen without the slaw for up to 2 months and thawed overnight in the refrigerator before reheating.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 1 ½jasmine rice, rinsed until the water runs mostly clear
- 700 gboneless skinless chicken thighs, cut into 3 cm pieces
- 1 tbspneutral cooking oil
- ⅓ cupgochujang
- 3 tbsphoney
- 2 tbspsoy sauce
- 2 tbsprice vinegar, divided
- 2 clovegarlic, finely grated
- 2 tsptoasted sesame oil, divided
- 4 cupcoleslaw mix
- 3scallions, thinly sliced with white and green parts separated
- 1 tbsptoasted sesame seeds
- ½ tspfine salt
Instructions
- 1Combine the rinsed rice with 2 cups water in a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce the heat to low, and cook for 14 minutes. Remove from the heat and let stand, still covered, for 10 minutes before fluffing with a fork.
- 2While the rice cooks, whisk the gochujang, honey, soy sauce, 1 tablespoon rice vinegar, garlic, and 1 teaspoon sesame oil in a medium bowl until smooth. Transfer half of this glaze to a separate small bowl and reserve it; add the chicken to the remaining glaze and stir until evenly coated.
- 3Heat the neutral oil in a 30 cm oven-safe skillet over medium-high heat. Lift the chicken from its marinade, allowing excess to drip off, and arrange it in a single layer. Cook undisturbed for 4 minutes, then turn and cook for 4 to 5 minutes, until browned and the thickest pieces reach at least 74°C internally.
- 4Position an oven rack about 15 cm below the broiler and preheat the broiler to high. Pour the reserved clean glaze over the cooked chicken and toss for 1 minute over medium heat until it begins to cling. Broil for 2 to 3 minutes, watching closely, until the glaze bubbles and develops caramelized spots.
- 5Meanwhile, toss the coleslaw mix with the scallion whites, remaining 1 tablespoon rice vinegar, remaining 1 teaspoon sesame oil, and salt. Let the slaw stand for 5 minutes, then toss again.
- 6Divide the rice among four bowls and top with the slaw and glazed chicken. Spoon any sticky sauce from the skillet over the chicken, then finish with the scallion greens and sesame seeds. Serve immediately.