Ingredients
Scale
- 2 boneless, skinless chicken breasts or thighs
- 1/4 cup gochujang (Korean red pepper paste)
- 3 tbsp honey or maple syrup
- 2 tbsp soy sauce or tamari
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp sesame oil
- Steamed jasmine or jasmine rice
- Fresh vegetables (cucumber, shredded carrots, green onions)
- Sesame seeds for garnish
- Optional: Sriracha or chili flakes for extra heat
Instructions
- In a bowl, whisk together gochujang, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil to prepare the marinade.
- Place the chicken in a resealable bag or shallow dish, pour the marinade over, and coat evenly. Marinate for at least 30 minutes, up to 2 hours for deeper flavor.
- Heat a skillet over medium-high heat. Remove chicken from marinade (reserve leftover) and cook until thoroughly cooked and slightly charred, about 6-8 minutes per side. Alternatively, use an air fryer for crispy results.
- Prepare rice according to package instructions. Slice fresh vegetables like cucumber and shredded carrots for toppings.
- Slice cooked chicken into strips and place on a bed of warm rice. Top with vegetables, drizzle with remaining marinade if desired, and sprinkle sesame seeds and green onions for extra flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet until hot. Keep fresh vegetables separate to maintain crunch. Enhance flavor with additional sriracha or chili flakes as desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Marinade, Garnish
- Cuisine: Korean
- Diet: Gluten-Free (with tamari), Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal Kcal
- Sugar: 14 g
- Sodium: 920 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 80 mg