Empty My Fridge
Got Gochujang? Try This 15-Minute Chicken Rice Bowl That Will Change Your LIFE!
Ingredients
- Chicken thigh · boneless1 lb
- Scallion1
- Vegetable oil2 tbsp
- Rice · cooked2 cups
- Egg
- Sesame seed · toasted
- Soy sauce1 ½ tbsp
- Mirin2 tbsp
- Garlic powder1 tbsp
- Olive oil1 tbsp
- Black pepper
- Cornstarch1 ½ tbsp
- Gochujang · paste1 tbsp
- Chili pepper · flakes1 tbsp
- Oyster sauce1 tbsp
- Chicken stock · powder1 tsp
- Sugar½ tbsp
- Toasted sesame oil½ tsp
Instructions
- Marinate the bite-sized chicken pieces with the marinade ingredients, massaging gently, and set aside.
- Cut the green onions into 2-inch (5 cm) pieces, keeping some thinly sliced for garnish.
- Mix the sauce ingredients (gochujang, gochugaru, soy sauce, oyster sauce, chicken bouillon powder, sugar, mirin, black pepper, sesame oil, water and cornstarch) in a small container and set aside.
- Heat 1 tablespoon of oil in a large wok or pan over high heat. Add the green onion pieces and cook for 2 minutes, until nicely charred. Remove and set aside.
- Heat the remaining 1 tablespoon of oil in the same wok over high heat. Add the marinated chicken in a single layer and sear for 2 minutes, until the bottom is golden brown. Flip and cook for 3 to 4 minutes, until cooked through.
- Return the green onions to the wok and stir-fry for 1 minute.
- Stir the sauce briefly, pour it into the wok and stir for 1 minute, until everything is well coated.
- Divide the rice into bowls and top with the chicken and green onions. Add the optional eggs, sliced green onion and sesame seeds if you like.
Summarized from Aaron and Claire's video. Watch it for the details.
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