Name: Sweet and Spicy Gochujang Chicken Bowls Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Korean-Inspired
Ingredients: 1 ½ pounds boneless skinless chicken thighs, cut into bite-sized pieces; 2 tablespoons gochujang (Korean chili paste); 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 tablespoon honey; 1 tablespoon sesame oil; 2 cloves garlic, minced; 1 teaspoon grated fresh ginger; 2 cups cooked jasmine or short-grain rice; 1 cup shredded carrots; 1 cup thinly sliced cucumber; 1 avocado, sliced; 2 green onions, sliced; 1 tablespoon sesame seeds; Optional: kimchi for serving

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If you’re craving a crave-worthy meal that packs comfort and bold flavor in every bite, you’ll want to bookmark this Sweet and Spicy Gochujang Chicken Bowls Recipe. It’s a vibrant, nourishing bowl loaded with juicy marinated chicken, an eye-catching rainbow of veggies, creamy avocado, and just enough heat to keep things interesting. The Korean-inspired gochujang marinade brings just the right blend of sweet, fiery, and umami magic, making this a dish that’s as fun to build as it is to eat.

Sweet and Spicy Gochujang Chicken Bowls Recipe - Recipe Image

Ingredients You’ll Need

Don’t be fooled by the simplicity of these ingredients—each one is chosen for maximum flavor and beautiful texture. Every element in the Sweet and Spicy Gochujang Chicken Bowls Recipe balances another, from tender chicken to crunchy cucumbers to the zippy finish of scallions.

Chicken thighs: Boneless, skinless, and cut into bite-sized pieces for maximum juiciness and fast cooking.
Gochujang: This Korean chili paste is the heart of the dish—spicy, sweet, and deeply savory.
Soy sauce: Adds a salty, umami base to round out the marinade.
Rice vinegar: Brightens up the flavors and adds a gentle tang.
Honey: For a touch of sweetness that balances out the gochujang heat.
Sesame oil: Brings irresistibly nutty notes and silkiness to the marinade.
Garlic: Fresh minced cloves infuse sharpness and depth into every bite.
Fresh ginger: Grated for zing and warmth that wakes up the sauce.
Jasmine or short-grain rice: Soft, fragrant, and perfect for catching any delicious sauce.
Shredded carrots: For sweet crunch and a burst of orange color.
Thinly sliced cucumber: Adds refreshing bite and coolness to contrast the heat.
Avocado: Sliced to bring creamy, mellow richness to the bowl.
Green onions: Slice them up for a little zip and a pop of green.
Sesame seeds: Toasted or plain, these sprinkle on nutty flavor and crunch.
Kimchi (optional): The perfect tangy, spicy side to take things to the next level.

How to Make Sweet and Spicy Gochujang Chicken Bowls Recipe

Step 1: Mix the Marinade

Start by whisking together the gochujang, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger in a medium bowl. This isn’t just your average marinade—this is where all the unforgettable flavor of the Sweet and Spicy Gochujang Chicken Bowls Recipe comes alive! Take a moment to breathe in that fragrant aroma—you’ll already know this dish is going to impress.

Step 2: Marinate the Chicken

Add the bite-sized pieces of chicken thigh into your bowl of marinade. Toss thoroughly to make sure every piece is coated in that glorious, sticky, spicy sauce. Marinating for at least 15 minutes gives the flavors time to infuse, but if you have up to 4 hours, pop everything in the fridge for an even deeper, richer result.

Step 3: Cook the Chicken

Heat a large skillet over medium-high heat—cast iron or nonstick are both great. Once it’s hot, in goes the marinated chicken (with all the saucy bits). Cook for 6 to 8 minutes, giving it an occasional stir, until the pieces are golden, caramelized, and cooked through. The kitchen will fill with the addictive scent of toasted spice and tangy sweetness.

Step 4: Prepare the Bowls

While your chicken finishes cooking, get creative with your toppings! Start by dividing hot cooked rice between your bowls, then arrange shredded carrots, thin cucumber slices, avocado, and green onions in vibrant little piles. This is where the Sweet and Spicy Gochujang Chicken Bowls Recipe really starts to come together—all those colors just pop!

Step 5: Assemble and Serve

Ladle the hot, glossy chicken over your prepared bowls. Give each serving a sprinkle of sesame seeds for subtle crunch, and add a generous scoop of kimchi for those who love a little extra punch. Dig in while everything’s still warm and beautifully fresh!

How to Serve Sweet and Spicy Gochujang Chicken Bowls Recipe

Garnishes

The finishing touch is a flurry of toasted sesame seeds and bright green onions for that irresistible color and crunch. Don’t forget avocado slices or an extra swirl of sesame oil if you like a silkier finish. And if you can’t get enough heat, a sprinkle of chili flakes never hurts!

Side Dishes

While the Sweet and Spicy Gochujang Chicken Bowls Recipe is certainly a meal on its own, it pairs wonderfully with quick-pickled radish, a small side of kimchi, or a cooling cucumber salad. If you want something heartier, a miso soup or steamed dumplings fit right in.

Creative Ways to Present

Bowl food is all about the visual, so try layering your toppings in stripes or colorful circles, or let each person customize their own masterpiece. For gatherings, serve everything family-style and let guests build their bowls buffet-style—guaranteed fun and conversation!

Make Ahead and Storage

Storing Leftovers

If you have leftovers from your Sweet and Spicy Gochujang Chicken Bowls Recipe, store each component separately in airtight containers. The chicken and rice will last in the fridge for up to 3 days, while the veggies are best kept fresh and crisp. This way, assembly takes just minutes and the flavors stay lively.

Freezing

The cooked chicken and plain rice can both be frozen for future easy lunches or weeknight dinners. Pack portions in freezer-safe containers, and skip freezing the raw veggies or avocado—they’re best added fresh!

Reheating

To reheat, simply microwave bowls of rice and chicken until hot, or warm the chicken in a covered skillet with a splash of water to keep it juicy. Add your toppings cold right before serving to preserve their crispness and color.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast is a great lean option for the Sweet and Spicy Gochujang Chicken Bowls Recipe. Just keep an eye on the cooking time, as breast pieces cook a bit faster and can dry out if overcooked.

Is this dish gluten-free?

With a simple swap to gluten-free soy sauce or tamari, your bowl can be made gluten-free. Just double-check your gochujang, as some brands may contain wheat—there are plenty of gluten-free versions available now.

What if I don’t have gochujang?

Gochujang’s unique flavor is hard to perfectly replicate, but in a pinch you can mix together sriracha, a little honey, and miso paste to get a sweet-spicy-savory vibe. Still, finding authentic gochujang is worth it for the truest Sweet and Spicy Gochujang Chicken Bowls Recipe flavor!

Can I prepare the marinade ahead of time?

Yes! The marinade actually benefits from sitting overnight in the fridge, so you can mix it up in advance and have it ready when it’s time to cook. Just whisk before using, as the ingredients may separate slightly.

What’s an easy way to make this lower carb?

Swap out the rice for cauliflower rice or cooked quinoa—it’s easy, delicious, and lets the bold flavors of the Sweet and Spicy Gochujang Chicken Bowls Recipe shine through even more!

Final Thoughts

If you need a meal that feels both exciting and comforting, this Sweet and Spicy Gochujang Chicken Bowls Recipe really delivers on every level. Give it a try the next time you want dinner to be as beautiful as it is irresistible—you might just find it becomes your new weeknight go-to!

Sweet and Spicy Gochujang Chicken Bowls Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Sweet and Spicy Gochujang Chicken Bowls are a delicious Korean-inspired meal that balances the perfect blend of flavors. Tender chicken marinated in a spicy-sweet sauce served over a bed of rice with fresh vegetables, this dish is a satisfying and flavorful dinner option.

Ingredients

Scale

Marinated Chicken:

1 ½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
2 tablespoons gochujang (Korean chili paste)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger

Assembly:

2 cups cooked jasmine or short-grain rice
1 cup shredded carrots
1 cup thinly sliced cucumber
1 avocado, sliced
2 green onions, sliced
1 tablespoon sesame seeds
Optional: kimchi for serving

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Instructions

Marinate the Chicken: In a medium bowl, whisk together gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger. Add the chicken pieces and toss to coat. Marinate for at least 15 minutes (or up to 4 hours in the fridge).
Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6–8 minutes, stirring occasionally, until the chicken is browned and cooked through.
Assemble the Bowls: Divide cooked rice among serving bowls. Top each with shredded carrots, cucumber, avocado slices, and green onions. Add the cooked chicken on top, then sprinkle with sesame seeds. Serve warm with a side of kimchi if desired.