Description
Craving incredible Korean BBQ Chicken Bowls? This step-by-step recipe makes it easy to create the best flavor right in your own kitchen.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- For the Korean BBQ Sauce:
- 1/4 cup gochujang (Korean chili paste)
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey (or brown sugar, maple syrup)
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar (or mirin)
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- For Serving:
- Cooked rice (jasmine, brown, or cauliflower)
- Sliced green onions
- Toasted sesame seeds
- Chili flakes (optional)
- Quick pickled vegetables or steamed broccoli (optional)
Instructions
- 1. Prep Chicken & Marinate: Cut chicken into 1-inch pieces. In a bowl, combine chicken with one-third of the Korean BBQ sauce. Marinate for 30 mins to 4 hours in the fridge.
- 2. Prepare Sauce & Glaze: Whisk together gochujang, soy sauce, honey, sesame oil, rice vinegar, ginger, and garlic for the sauce. Reserve one-third for marinade, use one-third for initial glazing, and simmer the remaining one-third in a small saucepan for 5-7 minutes until slightly thickened.
- 3. Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add marinated chicken in a single layer (cook in batches if needed). Cook 3-5 minutes per side until golden brown and cooked through (165°F/74°C). Alternatively, bake at 400°F (200°C) for 15-20 minutes.
- 4. Glaze Chicken: Return all cooked chicken to skillet. Pour thickened simmering sauce over chicken. Toss to coat evenly and cook for 1-2 minutes until sauce is sticky and caramelized.
- 5. Assemble Bowls: Serve chicken over cooked rice. Garnish with green onions, sesame seeds, and chili flakes. Add desired sides like pickled veggies or broccoli.
- Prep Time: 15 mins
- Cook Time: 20 mins