gochujang honey chicken rice bowls with quick cucumbers

Gochujang, Korea's fermented chili paste, brings deep heat that honey softens into a sticky glaze. These weeknight rice bowls pair seared chicken thighs with quick-pickled cucumbers for cool crunch beside the spicy-sweet sauce.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 540 cal
• 36g protein
• 58g carbs
• 17g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 1.5 lb, cut into 1-inch pieces boneless skinless chicken thighs
• 3 tbsp gochujang paste
• 3 tbsp honey
• 2 tbsp low-sodium soy sauce
• 1 tbsp + 1 tbsp for cucumbers rice vinegar
• 2 tsp sesame oil
• 3, minced garlic cloves
• 1 tbsp grated fresh ginger
• 3 cups (from 1 cup dry) cooked jasmine rice
• 1 large, thinly sliced English cucumber
• 1 tsp sugar
• 1 tbsp toasted sesame seeds
• 3, sliced green onions
• 1 tbsp neutral oil
• 1/2 tsp kosher salt

Instructions

1. 1In a medium bowl whisk gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth. Add chicken pieces and toss to coat. Marinate at room temperature 15 minutes (or up to overnight in fridge).
2. 2While chicken marinates, toss sliced cucumber with rice vinegar, sugar, and salt. Set aside to quick-pickle; it will get crunchy-tangy.
3. 3Heat neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add chicken in a single layer (reserve excess marinade).
4. 4Cook chicken undisturbed 3–4 minutes to get caramelized edges, then stir and continue cooking 5–6 minutes more until cooked through (165°F) and sticky.
5. 5Pour the reserved marinade into the skillet and let it bubble 1–2 minutes, stirring constantly, until it thickens into a glossy glaze that coats the chicken. Remove from heat.
6. 6Fluff the warm jasmine rice and divide among 4 bowls. Top each with a generous portion of glazed gochujang chicken.
7. 7Add a pile of the quick-pickled cucumbers beside the chicken. Sprinkle everything with toasted sesame seeds and sliced green onions.
8. 8Serve immediately while the chicken is hot and sticky and the cucumbers are cool and crisp. Drizzle any leftover pan glaze over the rice.