Did someone say it’s stir-fry time? Today, we’re talking about my super easy Korean chicken recipe perfect for adding to stir-fries, wraps, or salad. This recipe takes less than 30 minutes to make and will absolutely be leaving you hoping there are leftovers.
Ready to get into it?
Let's Talk About Sauce
We all know when it comes to chicken, it’s really all about the sauce, and this recipe is no exception. The key to this delicious sauce recipe is the gochujang paste, which is made with red chillies and fermented soybean. And, yes, you can find gochujang paste premade in the store. The other key ingredients in this sauce are garlic, ginger, and of course, something sweet, which I’ve used honey and brown sugar.
Mix it all together, and you’ve got the perfect sauce to add to your next chicken stir fry!
So, to make this mouth-watering bowl you see above, you’re going to need a few extra things than just rice and chicken. The star of the extras is, of course, the crispy egg! To get that crispy exterior, I crank the heat and cook the egg sunny side up for a few minutes.
My other favourite extra is the kimchi. The vinegary goodness of the kimchi is the perfect compliment to this dish. Next, we obviously need some fresh veggies, which brings in the refreshing cucumber and radishes. You can really add what you want here, like carrots or mushrooms as well.
For garnish, I finished off with green onions and sesame seeds (totally optional, but of course, recommended). Toss all these delicious ingredients together, and you have the perfect stir fry bowl you wouldn’t believe you could make right at home!
How to Make Korean Chicken with Rice
Step 1: First things first, gather all of your ingredients so you’re ready to go. Chop your veggies, and separate your chicken. I suggest starting your rice first, as it will take longer to cook.
Step 2: It’s time to make your sauce. Gather all your ingredients and mix them into a small bowl.
Step 3: Once your sauce is good to go, set it aside, as you’ll need it later.
Step 4: In a large pan begin cooking your chicken on medium heat. Once your chicken is about half cooked, add in your sauce and allow to good until chicken is cooked through (an additional 5 minutes).
Step 6: Once your chicken is done cooking, separate your chicken from your sauce to be able to drizzle our sauce over your dish later.
Step 7: Add all the extras you want and enjoy!
Let's Get Cooking
Korean Chicken Recipe
- 1 lbs chicken thighs
- 1 cup rice
- 1/4 cup gochujang paste
- 1/4 cup honey
- 2 tbsp brown sugar
- 1 garlic clove
- 1 tbsp sesame oil
- 2 tbsp fresh ginger
- 4 eggs
- 1 avocado
- 1 cup kimchi
- 1 tbsp sesame seeds
- 1/4 cup green onions
- 1/2 cup cucumber
- 1/2 cup radishes
- Begin by mincing your garlic and ginger.
- Mix gochujang paste, garlic, ginger, honey, brown sugar & sesame oil into a bowl and set aside.
- In a medium pan add a tbsp of olive oil and set to medium heat.
- Add diced chicken pieces to your pan and cook for 5 minutes
- Once your chicken is partially cooked, add in your sauce and cook for another 5 minutes or until tge chicken is completely cooked through.
- Remove your chicken from the pan and seperate the sauce to drizzle top later.