Print

Best Sticky Korean BBQ Chicken Bowls with Jasmine Rice

Print Recipe

Experience a flavor explosion with these Sticky Korean BBQ Chicken Bowls, featuring tender chicken coated in a rich, sticky sauce served over fluffy jasmine rice. This dish is perfect for a satisfying weeknight meal that will have everyone asking for seconds.

Ingredients

  • Boneless, Skinless Chicken Thighs
  • Soy Sauce
  • Brown Sugar or Honey
  • Gochujang (Korean Chili Paste)
  • Fresh Garlic
  • Fresh Ginger
  • Sesame Oil
  • Rice Vinegar
  • Gochugaru (Korean Chili Powder, optional)
  • Jasmine Rice
  • Neutral Oil (like canola or vegetable oil)
  • Toasted Sesame Seeds
  • Sliced Green Onions (Scallions)
  • Optional Additions: Fried egg, quick-pickled cucumbers or radishes, kimchi

Instructions

  1. Pat your boneless, skinless chicken thighs dry with paper towels. Cut the chicken into roughly 1-inch bite-sized pieces.
  2. In a medium bowl, optionally toss the chicken with a tablespoon of soy sauce and a teaspoon of sesame oil. Let marinate for 15-30 minutes if time allows.
  3. In another medium bowl, whisk together the gochujang, soy sauce, brown sugar (or honey), minced garlic, grated ginger, sesame oil, and rice vinegar. If using, add the gochugaru now. Taste and adjust the sauce as needed.
  4. Rinse the jasmine rice thoroughly under cold water until the water runs clear. Combine the rinsed rice with the appropriate amount of water in a saucepan.
  5. Bring to a boil, then reduce heat to low, cover tightly, and simmer for about 15-18 minutes, or until all the water is absorbed. Remove from heat and let stand, covered, for another 5-10 minutes before fluffing with a fork.
  6. Heat a large skillet or non-stick pan over medium-high heat. Add a tablespoon of neutral oil. Once hot, add the chicken pieces in a single layer and cook for 4-6 minutes until cooked through and lightly golden brown.
  7. Reduce the heat to medium-low. Pour the prepared Korean BBQ sauce over the cooked chicken and toss to coat evenly. Simmer gently for 3-5 minutes until the sauce thickens and glazes the chicken.
  8. Divide the fluffy jasmine rice among your serving bowls. Spoon a generous amount of the sticky Korean BBQ chicken over the rice. Garnish with toasted sesame seeds and sliced green onions. Add any optional toppings and serve immediately.

Nutrition

Keywords: Don't overcrowd the pan when cooking the chicken for better browning. Marinating the chicken enhances flavor. Adjust the heat level of the sauce to your preference.

Find it online: https://mamablueberry.com/best-sticky-korean-bbq-chicken-bowls-with-jasmine-rice/