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Crispy Rice Bowl

Crispy Gochujang Chicken Rice Bowls Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Calories: 860
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked short-grain rice, preferably day-old
  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 3 tbsp gochujang
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 3 tbsp vegetable oil, divided
  • 2 large eggs
  • 1 small cucumber, thinly sliced
  • 1 medium carrot, julienned or shredded
  • 2 green onions, sliced
  • 1 tsp rice vinegar
  • Kosher salt
  • Toasted sesame seeds, for garnish

Method
 

  1. Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high. Press cold rice into an even layer and cook 4-5 minutes until golden. Break it up, add another 1 tbsp oil, and cook 3-4 more minutes, tossing, until crisp clusters form. Season with salt, then set aside.
  2. Whisk gochujang, soy sauce, honey, sesame oil, garlic, and ginger until smooth.
  3. Wipe the skillet, heat the remaining 1 tbsp oil over medium-high, and add chicken in a single layer. Sear 2 minutes without moving, stir, and cook 2 more minutes until browned. Pour the sauce over, toss, and cook 1 minute until glazed.
  4. Toss cucumber with a pinch of salt and rice vinegar. Let sit at least 5 minutes.
  5. Fry eggs in a little oil over medium until whites are set but yolks are runny, 2-3 minutes.
  6. Divide rice between bowls, top with chicken, pickled cucumber, carrot, green onions, and a fried egg. Garnish with sesame seeds and serve immediately.

Notes

The rice gets its best crunch from cold, day-old grains. If you only have fresh rice, spread it on a plate to cool for 15 minutes before starting. No need to fuss over perfection here—the bowl will still taste great even if the crust isn’t textbook.