A deliciously bold and comforting Korean chicken dish marinated in gochujang and sesame oil, served over fluffy jasmine rice. Perfect for quick weeknight dinners or meal prep with customizable veggies and toppings.
1 1/2poundsboneless skinless chicken thighs or breasts, cut into bite-sized pieces
2tablespoonsgochujang (Korean chili paste)
2tablespoonssoy sauce
1tablespoonsesame oil
1tablespoonbrown sugar or honey
3clovesgarlic, minced
1teaspoonfresh ginger, grated
1tablespoonvegetable oil (for cooking)
2cupscooked white or jasmine rice
1tablespoonsesame seeds (optional)
2piecesgreen onions, sliced
to tasteoptional toppings: shredded carrots, cucumber slices, kimchi, fried egg
Instructions
In a mixing bowl, combine gochujang, soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger to make the marinade.
Add the chicken pieces to the marinade, tossing well to coat evenly. Let it marinate for at least 15-30 minutes, or refrigerate overnight for deeper flavor.
Heat vegetable oil in a skillet over medium-high heat.
Add the marinated chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and slightly caramelized.
While the chicken cooks, prepare your rice if you haven't already.
Serve the cooked chicken over a bed of warm rice.
Garnish with sliced green onions and sesame seeds.
Add optional toppings like shredded carrots, cucumber slices, kimchi, or a fried egg for extra flavor and texture.