Chicken Rice Bowls with Sweet Gochujang Sauce

chicken slices, chopped cucumber and rice in a grey bowl with chopsticks

4.20 from 5 votes

Chicken Rice Bowls with Sweet Gochujang Sauce

Honey balances the spice of Gochujang (Korean chili paste) in the sauce on this tender chicken. Add tangy cucumbers to make this Gochujang Chicken rice bowl a complete meal.

Prep Time20

Cook Time25

Total Time45

Course: Main Dish

Cuisine: Asian

Keyword: Asian, chicken dinner, Chicken Recipe, easy dinner, family friendly, rice bowl, sheet pan recipe

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $10.00

Equipment

Half Sheet Pan
Saucepan
Mixing Bowls

Ingredients

Rice Bowls:

1 pound cucumbers, chopped
2 stalks green onions/scallions, chopped
2 Tablespoons apple cider vinegar
2 teaspoons toasted sesame oil
1/4 teaspoon kosher salt
1 1/2 pounds boneless, skinless chicken thighs
2 Tablespoons cooking oil, like grapeseed, avocado or olive oil
salt and black pepper
cooked rice, for serving

Sauce:

3/4 cup + 2 Tablespoons water, divided
1/2 cup ketchup
1/3 cup soy sauce
3 Tablespoons honey
1–2 Tablespoons Gochujang Sauce (see note)
2 teaspoons grated ginger
1 teaspoon cornstarch

Instructions

Preheat the oven to 425°F.
Line a rimmed baking sheet with foil (this will make clean-up easier).
Set chicken thighs out on the baking sheet and drizzle with cooking oil. Season with salt and pepper.
Bake until the chicken is golden brown and cooked through, 20 to 30 minutes (internal temperature of 165°F).
Meanwhile, in a small bowl, stir together the cucumbers, green onions, vinegar, toasted sesame oil, sesame seeds, and salt. Let the cucumbers marinate while you make the sauce.
In a large saucepan combine 3/4 cup water, ketchup, soy sauce, honey, Gochujang sauce, and ginger. Bring to a simmer. When the sauce is simmering, whisk together cornstarch and 2 tablespoons of water. Pour the cornstarch slurry into the sauce and stir until the sauce thickens, 2 to 3 minutes more.
When the chicken is cooked through, brush it generously with 1/3 cup of the sauce and return it to the oven. Cook just for 3 to 4 minutes more, until the sauce becomes a glaze on the top of the chicken. (Note: Because the sauce contains honey, any that drips off of the chicken may burn on the foil of the pan.)
Transfer the chicken to a cutting board and slice it into strips.
Assemble the bowls with a base of rice. Top the rice with chicken, sauce, and cucumber salad. You can sprinkle some extra sesame seeds over top before serving. Enjoy!

Notes

Gochujang Sauce - Be sure to look for something labeled Gochujang Sauce not Gochujang Paste. Gochujang Sauce is a combination of several ingredients, giving it balance of sweet, spicy, smoky flavors. Gochujang Paste is a much spicer, concentrated Korean chili paste. Many grocery stores carry Gochujang Sauce in the international aisle.

Nutrition