Description
A flavorful Korean-inspired dish featuring gochujang-marinated chicken with spicy smashed cucumbers served over rice.
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken thighs (or breasts)
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 3 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp neutral oil (for cooking)
- 2 large Persian cucumbers (or 1 large English cucumber), cut into 1-inch chunks
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1–2 tsp chili crisp (or 1 small red chili, finely chopped)
- 1 tbsp toasted sesame seeds (optional)
- Pinch of salt
- 2 cups cooked jasmine rice
- Fresh cilantro leaves
- Finely chopped red chili (optional)
Instructions
- Marinate the chicken: In a bowl, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger. Toss in chicken and coat well. Let sit 10–15 minutes (or up to overnight).
- Cook the rice: Prepare jasmine rice according to package directions and keep warm.
- Make the cucumber salad: Lightly smash cucumber pieces with the side of a knife or a rolling pin (just until cracked). Toss with garlic, soy sauce, rice vinegar, sesame oil, chili crisp (or chopped chili), sesame seeds (if using), and a pinch of salt. Chill while the chicken cooks.
- Cook the chicken: Heat a skillet or grill pan over medium-high heat. Add neutral oil, then cook chicken 5–7 minutes per side until deeply browned/charred and cooked through (165°F internal temp).
- Rest + slice: Rest chicken 5 minutes, then slice.
- Assemble bowls: Add rice to bowls, top with sliced gochujang honey chicken and spicy smashed cucumbers. Finish with cilantro and a sprinkle of chopped red chili if you like.
Notes
- For best flavor, marinate the chicken overnight.
- Adjust chili crisp amount for desired spice level.
- Substitute chicken chicken breasts for thighs if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling/Skillet
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 12g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg