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Chicken · FIRST EDITION

Sticky gochujang chicken bowls

Sweet, sticky chicken, fluffy rice and cool cucumber. A little heat; plenty to come back for.

35 minutes · Serves 2

Serving inspiration
Serving inspiration · stock photograph

Love barbecue chicken? This Korean-inspired glaze has the same sweet, sticky appeal with fermented chilli warmth.

Here’s how.

  1. 1

    Start the rice

    Cook the jasmine rice following the packet instructions. Slice the cucumber and spring onions while it cooks.

  2. 2

    Mix the glaze

    Stir together the gochujang, soy sauce, honey, rice vinegar, garlic and the measured water.

  3. 3

    Brown the chicken

    Heat the oil in a frying pan over medium-high heat. Add the chicken in one layer. Cook for 8–10 minutes, turning regularly, until browned and nearly cooked through.

  4. 4

    Sticky is the goal

    Reduce to medium-low, add the glaze and simmer for 3–5 minutes, stirring, until glossy. Check the thickest chicken pieces reach 74°C / 165°F. Add a splash of water if the glaze thickens too quickly.

  5. 5

    Build your bowl

    Serve over the rice with cucumber and spring onions. Spoon the remaining pan sauce over the top.

Gochujang heat varies. For a gentler bowl, start with half the amount and add more to taste.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.