Gochujang chicken rice bowl
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
A really easy, tasty dinner of spiced and tender chicken pieces with quick-pickled cucumber, rice and a moreish gochujang mayo.
Ingredients
For the gochujang mayo
- 2 tbsp light mayonnaise
- ½ tbsp gochujang
- ½ tbsp rice vinegar
For the quick pickled cucumber
- 1 cucumber, peeled and roughly chopped into chunks
- 1 tsp rice vinegar
- 1 tsp black sesame seeds
- sea salt
For the gochujang chicken
- 4 skinless boneless chicken thighs, diced
- 1 tbsp olive oil, plus extra for frying
- 1 free-range egg, lightly beaten
- 50g/1¾oz cornflour
- ¼ tsp salt
For the sauce
- 4 tsp dark soy sauce
- 1 tbsp gochujang
- 2 tsp honey
- ½ tbsp toasted sesame oil
For the rice
- 120g/4¼oz jasmine rice
Method
To make the gochujang mayo, mix all the mayonnaise, gochujang and rice vinegar together in a small bowl and set aside.
To make the quick pickled cucumber, put the cucumber into a disposable freezer bag. Add the rice vinegar, sesame seeds, and a very generous pinch of sea salt, then tie a knot in the top of the bag. Use the heal of your hand to bash the cucumber into just larger than bite-sized chunks. Toss the bag to make sure the vinegar and salt soak into the cucumber, then set aside.
To make the gochujang chicken, combine the chicken, 1 tablespoon of oil and quarter teaspoon of salt in a medium bowl, then stir in the beaten egg. Sprinkle over half the cornflour, toss, then repeat.
Heat enough oil to just cover the bottom of a large frying pan over a medium-high heat. Once it is shimmering, cook the chicken pieces, working in batches, until they’re cooked through and golden all over. Set aside to drain on a plate lined with kitchen paper.
Meanwhile, cook the rice to the packet instructions.
To make the sauce, in a small bowl or jug whisk together the soy sauce, gochujang, honey, sesame oil and 3 tablespoons of cold water. Set aside.
Wipe the frying pan clean and return the chicken pieces over a high heat. Add the sauce and stir for a few minutes until it has thickened and coated the chicken.
Serve the chicken with the rice and cucumber salad (discarding the excess liquid in the bottom of the bag), drizzled generously with the gochujang mayo.
