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Homemade Sticky Gochujang Honey Chicken Bowls recipe photo

Sticky Gochujang Honey Chicken Bowls

These Sticky Gochujang Honey Chicken Bowls are bursting with bold, sweet, and spicy Korean-inspired flavors in a quick, satisfying meal perfect for weeknights.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound chicken thighs boneless and skinless
  • 2 tablespoons gochujang
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon ginger grated
  • 1 tablespoon vegetable oil
  • cooked brown rice or quinoa for serving
  • 1 cup steamed broccoli
  • sesame seeds for garnish
  • sliced green onions for garnish

Equipment

  • Large skillet or frying pan
  • Mixing bowl
  • Measuring spoons
  • Knife and cutting board
  • Steamer or pot with lid
  • Rice cooker or pot
  • Spoon or spatula

Method
 

Prepare the Sauce
  1. In a medium bowl, whisk together 2 tablespoons of gochujang, 2 tablespoons of honey, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, minced garlic, and grated ginger to make the glaze.
Marinate the Chicken
  1. Add the boneless, skinless chicken thighs to the bowl and toss to coat thoroughly in the sauce. Marinate for at least 15 minutes, or up to an hour in the fridge for deeper flavor.
Cook the Chicken
  1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken thighs, reserving any leftover marinade. Sear the chicken for about 4-5 minutes on each side until golden brown and cooked through (internal temperature 165°F or 74°C).
Make the Sauce Sticky
  1. Pour the reserved marinade into the pan and reduce heat to medium-low. Simmer gently, stirring occasionally, until the sauce thickens and becomes sticky, about 3-5 minutes. Spoon the thickened sauce over the chicken to coat evenly.
Prepare the Sides
  1. While the chicken cooks, steam broccoli until tender but still crisp, about 4-5 minutes. Cook brown rice or quinoa according to package instructions.
Assemble the Bowls
  1. Divide cooked rice or quinoa into serving bowls, arrange steamed broccoli alongside, and top with sticky gochujang honey chicken. Garnish with sesame seeds and sliced green onions.

Notes

  • Marinate chicken up to 24 hours ahead for deeper flavor.
  • Use tamari for gluten-free version and substitute cauliflower rice for low-carb.
  • To reduce spice, decrease gochujang and add more honey or water.
  • Reheat leftovers gently, adding a splash of water to loosen sauce if needed.
  • Ensure chicken reaches 165°F to avoid dryness and maintain juiciness.