Description
A recipe for savory Korean marinated chicken served over rice with a spicy mayonnaise topping.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon black pepper
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons mayonnaise
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 4 cups cooked white rice
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 2 green onions, sliced for garnish
- Sesame seeds for garnish
Instructions
- In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, and black pepper. Add the chicken pieces and marinate for at least 30 minutes.
- In a separate small bowl, whisk together gochujang, mayonnaise, rice vinegar, and 1 teaspoon of sugar to make the spicy mayo. Set aside.
- Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook until fully done and slightly caramelized, about 8-10 minutes.
- Assemble the bowls: Divide the cooked rice among four bowls. Top the rice with the cooked chicken.
- Arrange shredded carrots and sliced cucumber around the chicken.
- Drizzle the gochujang spicy mayo over the chicken.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
- For quicker marinating, you can use chicken breast, but thighs retain more moisture.
- Adjust the amount of gochujang in the mayo to control the spice level.
- You can substitute the white rice with brown rice or quinoa.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 18
- Sodium: 950
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 2
- Protein: 35
- Cholesterol: 110
Keywords: chicken bulgogi, gochujang, spicy mayo, Korean rice bowl, easy chicken dinner