One-Pan Gochujang Chicken, So Good with Rice!

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Gochujang Chicken Rice Bowl

 

Glossy chicken, tender onions, and a sweet and spicy gochujang sauce—this bowl is made for warm rice. You only need one pan to cook the chicken, and there’s no marinating. For this recipe, I brown the chicken thighs before adding the sauce. That gives the chicken a golden surface while keeping the sugary sauce out of the pan until later. This is a simple Korean-style rice bowl made with gochujang, rather than a recipe for one specific traditional dish.

INGREDIENTS (Servings: 2)

  • 1 lb (about 450 g) boneless, skinless chicken thighs
  • 1 large Korean green onion (or 2–3 regular green onions)
  • ½ medium onion
  • 1 tbsp (15 ml) cooking oil
  • 2 pinches salt 

SAUCE

  • 1 tbsp (15 ml) soy sauce
  • 1 tbsp (15 ml) oyster sauce
  • 2 tbsp (30 ml) mirim (Korean cooking wine)
  • 2 tbsp gochujang
  • 1 tbsp sugar
  • ½ tbsp minced garlic
  • A little black pepper 

TO SERVE

  • Warm cooked rice, as needed
  • A small sprinkle of sesame seeds 

INGREDIENT NOTES

  • Chicken thighs: Use boneless, skinless thighs. They go into the pan whole and are cut into bite-sized pieces after the outside has cooked.
  • Gochujang: This Korean chili paste gives the sauce its sweet and spicy flavor. Heat levels vary by brand, so choose one that suits your taste.
  • Green onion: I use one large Korean green onion. You can use 2–3 regular green onions instead. Keep the white and green parts separate because they go into the pan at different stages.

HOW TO MAKE

1. Prepare the chicken and vegetables: Pat 1 lb (about 450 g) boneless, skinless chicken thighs dry with paper towels. Cut ½ medium onion into slightly thick slices. Slice 1 large Korean green onion, or 2–3 regular green onions, diagonally, keeping the white and green parts separate.


2. Mix the sauce: In a bowl, combine 1 tbsp (15 ml) soy sauce, 1 tbsp (15 ml) oyster sauce, 2 tbsp (30 ml) mirim, 2 tbsp gochujang, 1 tbsp sugar, ½ tbsp minced garlic, and a little black pepper. Mix well.

3. Brown the chicken: Heat a large pan over medium-high heat and add 1 tbsp (15 ml) cooking oil. Lay the chicken flat in a single layer without overlapping, and sprinkle with 2 pinches salt. Let the bottom turn golden brown before flipping. Cook the other side for another 2–3 minutes. The chicken will continue cooking after it is cut.

4. Cut and continue cooking: Once the outside has cooked and the chicken holds its shape, use kitchen scissors to cut it into bite-sized pieces. Lift the chicken slightly with tongs as you cut so the scissors do not scrape the pan. Continue cooking, stirring occasionally, until the chicken is nearly cooked through.

5. Add the vegetables: Add the sliced onion and the white parts of the green onion. Stir-fry until the onion starts to turn translucent.

6. Add the sauce: Lower the heat to medium before pouring in the prepared sauce to help keep the sugar from burning. Stir to coat the chicken and vegetables. Cook until the sauce thickens and clings to the chicken, and the chicken is cooked through. For a reliable doneness check, the thickest chicken piece should reach 165°F (74°C) on a food thermometer.

7. Finish and serve: Add the reserved green onion tops and stir-fry for about 30 seconds. Spoon the chicken over warm cooked rice, as needed, and finish with a small sprinkle of sesame seeds.


PRACTICAL TIPS

  • Dry the surface first. Moisture on the chicken makes browning harder. Pat it dry before it goes into the pan.
  • Give the chicken room. Choose a pan large enough to hold the thighs in one layer so they can brown without overlapping.
  • Use the scissors shortcut. Cutting the chicken after its outside has cooked makes it easier to handle and saves a separate cutting board.

FREQUENTLY ASKED QUESTIONS

Do I need to marinate the chicken?

  • No. The chicken is browned first, then coated with the sauce during cooking.

Can I use regular green onions?

  • Yes. Use 2–3 regular green onions in place of one large Korean green onion. Add the white parts with the onion and the green tops at the end.

How spicy is it?

  • It is sweet and spicy, with the heat coming from 2 tablespoons of gochujang. The exact heat depends on the gochujang you use.

Why is the sauce added after browning?

  • The sauce contains sugar. Adding it later lets the chicken brown first and reduces the time the sugary sauce spends over higher heat.

The chicken is tender, the sauce is sweet and spicy, and the onions bring everything together. Serve it over warm rice for a simple dinner with plenty of flavor.

📺 Prefer watching instead of reading? Watch the full step-by-step YouTube video below to see exactly how I make this recipe at home.

Tools and ingredients I use are here 💛👇https://www.amazon.com/shop/chungskfood



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