Korean Gochujang Chicken Mayo Rice Bowl
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Chicken thigh glazed in gochujang goes over rice, with mayonnaise piped across it in zigzags.
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Thigh stays moist through the glazing where breast would dry out.
Ingredients
Instructions
- 1
Cut 300g boneless chicken thigh into bite-size pieces.
Thickly slice 120g onion and thinly slice 1 green onion.
- 2
Mix 1.5 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp sugar, and 1 tbsp minced garlic to make the sauce.
- 3
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.
- 4
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.
- 5
Divide 2 cups warm rice between bowls and top evenly with the chicken and sauce.
Divide 3 tbsp mayonnaise between the bowls and drizzle it in a zigzag.
- 6
Divide the sliced green onion evenly between the bowls and serve immediately.
Mix the rice, chicken, and mayonnaise just before eating.
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