Description
A cozy, fiery-sweet Korean-inspired bowl of sticky gochujang chicken served over comforting brothy jasmine rice, garnished with scallions and sesame seeds. Perfectly balanced, satisfying, and ready in under an hour.
Ingredients
Scale
- 1 ½ pounds boneless skinless chicken thighs
- 2 tablespoons gochujang paste
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 2 cups chicken broth
- 1 cup jasmine rice
- 3 scallions, sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Heat a large skillet over medium heat and a saucepan for the rice.
- In a bowl, mix gochujang, soy sauce, rice vinegar, honey, garlic, ginger, and sesame oil.
- Bring chicken broth to a simmer in the saucepan, add jasmine rice, and cook until tender but still brothy.
- Sear chicken thighs in the skillet until golden brown, about 4–5 minutes per side.
- Pour sauce over chicken, reduce heat, and simmer until sticky and cooked through, about 10 minutes.
- Stir rice gently to ensure even cooking and broth absorption.
- Plate brothy rice in bowls, top with glazed chicken, scallions, and sesame seeds.
Notes
- Use low-sodium broth to better control saltiness.
- Adjust gochujang to your spice preference.
- Leftovers reheat well with a splash of broth.
- Add a jammy egg or greens for extra flair.