Gochujang Chicken Grain Bowls with Quick Pickled Cucumbers

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 1 1/4 lb, cut into 1-inch pieces boneless skinless chicken thighs
• 3 Tbsp gochujang
• 2 Tbsp soy sauce
• 1 1/2 Tbsp honey
• 1 Tbsp toasted sesame oil
• 3 Tbsp, divided rice vinegar
• 3 cloves, minced garlic
• 1 Tbsp, grated fresh ginger
• 3 cups (warm) cooked short-grain or jasmine rice
• 1 large, thinly sliced English cucumber
• 1 tsp sugar
• 3/4 tsp, divided kosher salt
• 1 Tbsp neutral oil (avocado or canola)
• 3, thinly sliced scallions
• 1 Tbsp toasted sesame seeds
• 1 cup (optional topping) kimchi
• 4 (optional) soft-boiled eggs

Instructions

1. 1In a medium bowl, whisk gochujang, soy sauce, honey, sesame oil, rice vinegar, minced garlic, grated ginger, and salt until smooth. Add the chicken pieces and toss to coat completely; marinate at room temperature 15 minutes while you prep the rest.
2. 2For the quick pickles, toss the thinly sliced cucumber with the remaining rice vinegar, sugar, and salt in a small bowl. Massage gently for 20 seconds and set aside to lightly pickle.
3. 3Warm the cooked rice if needed and keep covered so it stays fluffy. If adding soft-boiled eggs, bring a small saucepan of water to a boil, lower in eggs, cook exactly 7 minutes, then transfer to an ice bath; peel when cool.
4. 4Heat a large 12-inch skillet over medium-high heat for 1 minute. Add the neutral oil and swirl to coat. Add the marinated chicken in a single layer, scraping in most of the marinade.
5. 5Cook undisturbed 3–4 minutes until the underside is deeply caramelized and sticky. Flip and continue cooking, stirring occasionally, until the chicken is cooked through (165°F internal) and the sauce is glossy and clinging, about 4–5 minutes more. Reduce heat if the sauce threatens to burn.
6. 6Taste a piece of chicken and adjust with a drizzle of honey or splash of soy if you want it sweeter or saltier. Turn off the heat and fold in half the sliced scallions.
7. 7Divide warm rice among 4 bowls. Top each with a generous portion of gochujang chicken, a pile of drained pickled cucumbers, optional kimchi, and a halved soft-boiled egg if using.
8. 8Finish with remaining scallions and a sprinkle of toasted sesame seeds. Serve immediately while the chicken is hot and the cucumbers stay crisp; leftovers keep well refrigerated up to 3 days for easy work lunches.