Korean Gochujang Chicken Mayo Rice Bowl
Quick answer
Gochujang chicken mayo deopbap pairs stir-fried chicken thigh glazed in a fermented chili sauce with a drizzle of creamy mayonnaise over warm steamed rice.
What makes this special
- Spicy fermented chili chicken balances with a cooling mayo drizzle in this chicken mayo deopbap.
- Thigh meat has more fat than breast so it stays juicy through stir-frying
- Balancing gochujang, mayo, and soy sauce is the key to the sweet-salty-savory sauce
Key ingredients
Core cooking flow
- 1 Cut 200g of boneless chicken thigh into bite-sized pieces and season with salt and pepper.
- 2 In a bowl, mix together 1 tablespoon gochujang, 1 tablespoon soy sauce, 1 te...
- 3 Heat 1 tablespoon of oil in a pan over medium heat, add the chicken thigh pi...
Gochujang chicken mayo deopbap pairs stir-fried chicken thigh glazed in a fermented chili sauce with a drizzle of creamy mayonnaise over warm steamed rice. Boneless chicken thigh cut into bite-sized pieces is stir-fried over high heat in a sauce built from gochujang, soy sauce, sugar, and minced garlic until a glossy, sticky glaze coats every surface and the edges of the chicken begin to caramelize. The sauced chicken goes directly onto the rice, and mayonnaise is zigzagged across the top in strips, creating alternating lines of red and white that fold together at the table. The combination works because gochujang contributes fermented, slow-building heat while the mayo provides a cool, fat-rich creaminess that extends each bite and carries the sauce deeper into the rice. Onion cooked alongside the chicken breaks down into the glaze, rounding the sauce's edges with a natural sweetness, while a scattering of sliced green onion on top adds a fresh, sharp contrast. Thigh meat is the correct choice over breast - its fat content means it retains moisture through the high-heat stir-fry rather than turning dry or stringy. A variation that has gained popularity layers a slice of processed cheese beneath the chicken, letting the residual heat melt it into a creamy middle layer between rice and glaze.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Cut 200g of boneless chicken thigh into bite-sized pieces and season with salt and pepper.
Thickly julienne 1/4 onion and slice 1/2 green onion into thin rounds.
- 2Season
In a bowl, mix together 1 tablespoon gochujang, 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon oligosaccharide syrup, and 1 teaspoon minced garlic to make the sauce.
- 3Control
Heat 1 tablespoon of oil in a pan over medium heat, add the chicken thigh pieces, and cook for 3 to 4 minutes.
Do not flip too often so the surface develops a golden-brown color.
- 4Control
Add the julienned onion and stir-fry for 2 more minutes, then pour in the sauce and simmer over medium-low heat for 4 to 5 minutes.
The dish is done when the sauce forms a glossy glaze on the chicken.
- 5Season
Place one serving of warm rice in a bowl and pile the seasoned chicken with all the sauce on top.
Drizzle mayonnaise in a zigzag pattern to balance the spicy gochujang.
- 6Finish
Top generously with the sliced green onion and serve immediately.
Mix quickly before the mayonnaise sets.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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