Description

This Spicy Korean Chicken and Rice recipe brings together tender chicken thighs, bold Korean spices, and fluffy rice in a single, comforting meal. It’s an easy, weeknight-friendly dish packed with gochujang heat, savory aromatics, and just a touch of sweetness, perfect for anyone craving both flavor and comfort.

Ingredients

Units Scale

For the Chicken

1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons gochujang (Korean chili paste)
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon ginger, grated
1 tablespoon rice vinegar
1/2 teaspoon black pepper

For the Rice

1 cup jasmine or short-grain white rice
2 cups water
1/2 teaspoon salt

For Serving and Garnish

2 green onions, thinly sliced
1 tablespoon toasted sesame seeds
Kimchi (optional, for serving)

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Instructions

Marinate the Chicken: In a large bowl, combine gochujang, soy sauce, sesame oil, honey, minced garlic, grated ginger, rice vinegar, and black pepper. Add the chicken pieces, toss to coat well, and let marinate for at least 15 minutes, or up to overnight in the refrigerator for deeper flavor.
Cook the Rice: Rinse the rice until the water runs clear, then drain. In a small saucepan, combine the rinsed rice, water, and salt. Bring to a boil, cover, reduce heat to low, and let simmer for 15 minutes. Remove from heat and let stand, covered, for another 10 minutes to steam.
Cook the Chicken: In a large skillet or frying pan over medium-high heat, add a splash of oil (if needed) and the marinated chicken. Spread chicken pieces out evenly and let them sear undisturbed for 2-3 minutes. Stir and continue to cook for another 5-7 minutes until the chicken is cooked through, caramelized, and sauce has thickened slightly.
Assemble and Serve: Fluff the rice and divide into serving bowls. Top each bowl with the spicy Korean chicken. Garnish with green onions and toasted sesame seeds. Serve with kimchi on the side if desired.

Notes

Adjust the amount of gochujang to your preferred spice level.
Boneless chicken breasts may be used, but thighs yield juicier results.
Leftovers keep well refrigerated for up to 3 days.
For extra vegetables, add sliced bell peppers or carrots when cooking the chicken.

Nutrition

Serving Size: 1 bowl (about 1/4 of recipe)
Calories: 420
Sugar: 8g
Sodium: 890mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 28g
Cholesterol: 110mg