Korean Gochujang Chicken Mayo Rice Bowl
Crispy chicken thigh glazed in gochujang and drizzled with creamy mayo over rice - the ultimate Korean comfort bowl. Bite-sized chicken thigh pieces are stir-fried in a sauce of gochujang, soy sauce, sugar, and garlic until a glossy, spicy-sweet glaze coats every piece. The sauced chicken is piled over warm rice and finished with a zigzag drizzle of mayonnaise, creating a three-way interplay of fermented chili heat, caramelized sweetness, and cool creaminess. Onion cooked alongside the chicken adds a natural sweetness to the sauce, and chopped green onion on top provides a fresh finishing note. Thigh meat holds its moisture better than breast through the high-heat stir-fry, keeping the bowl from drying out.
Adjust Servings
Instructions
- 1
Cut chicken thighs into bite-size pieces, slice the onion, and finely chop the green onion.
- 2
In a bowl, mix gochujang, soy sauce, sugar, and minced garlic to make the sauce.
- 3
Heat oil in a pan over medium heat and stir-fry the chicken for 3–4 minutes until lightly browned.
- 4
Add onion and cook for 2 minutes, then add the sauce and simmer for 4–5 minutes until glazed.
- 5
Place warm rice in bowls, top with the sauced chicken, and drizzle mayonnaise in zigzags.
- 6
Finish with chopped green onion and serve immediately.
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