These Sweet and Spicy Gochujang Chicken Bowls are my go-to when I want something quick but impressive. The tender chicken thighs glazed in a sticky, glossy sauce paired with crisp fresh veggies and fluffy rice make every bite a delight.

One evening, after a long day, I whipped this up in just under 30 minutes. The aroma of garlic and ginger mingling with the spicy-sweet gochujang sauce instantly lifted my mood. Sitting down to this colorful bowl felt like a little celebration of simple comfort food.

Why You’ll Love It

Tender, juicy chicken with a rich, sticky gochujang glaze
Fresh, crisp carrots and cucumbers add bright texture
Easy layering makes plating a breeze and looks stunning
Balanced flavors: sweet honey, spicy chili, savory soy
Quick to prepare — perfect for busy weeknights

Ready in about 30 minutes, this recipe fits perfectly into your meal rotation when you want something both comforting and exciting.

Sweet and Spicy Gochujang Chicken Bowls

Total Time: 25 minutes
Yield: 4

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Description

Pan-seared and simmered chicken thighs glazed in a sweet and spicy gochujang sauce, served over fluffy white rice with fresh julienned carrots, cucumber, and garnished with scallions, sesame seeds, and cilantro.

Ingredients

1 lb boneless, skinless chicken thighs
2 tbsp gochujang paste
2 tbsp honey
3 tbsp soy sauce
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp sesame oil
2 cups cooked white rice
1/2 cup julienned carrots
1/2 cup sliced cucumber
2 scallions, chopped
1 tbsp toasted sesame seeds
Fresh cilantro leaves for garnish

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Instructions

Heat sesame oil in a pan over medium-high heat.
Add chicken thighs and pan-sear until golden brown on both sides, about 4 minutes per side.
In a bowl, mix gochujang paste, honey, soy sauce, minced garlic, and grated ginger.
Pour the sauce over the chicken in the pan and reduce heat to medium.
Simmer the chicken in the sauce for 5-7 minutes until the sauce thickens and chicken is cooked through.
Prepare bowls by layering cooked white rice as the base.
Arrange the chicken on one side of the bowl.
Fan out julienned carrots and sliced cucumber on the opposite side.
Garnish with chopped scallions, toasted sesame seeds, and fresh cilantro leaves.
Serve immediately.

Prep Time: 10 minutes
Cook Time: 15 minutes

FAQ

Is this recipe easy to make for beginners?
Absolutely! The instructions are straightforward, and the pan-seared method keeps it simple without sacrificing flavor.

Can I store leftovers?
Yes. Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain the sauce’s glossy texture.

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