These Korean Chicken bowls offer a ton of flavor along with a spicy kick from the gochujang, a spicy fermented paste. Served over fragrant brown rice or quinoa and a quick crunchy slaw, this is an easy weeknight dinner or your next Sunday meal prep!
- Combine ingredients for Korean chicken in a bowl - mix until everything is combined. Add Just Bare Chicken thighs and allow to marinate for at least 30 minutes or longer. Marinate overnight for best results.
- While chicken is marinating, prepare fragrant brown rice by combining water, rice and salt in a small pot. - bring to a boil and reduce to a simmer.
- Simmer rice until all water is absorbed and rice is tender - about 15 minutes.
- Remove rice from heat, cover with lid and allow to steam for 5-10 minutes.
- Once rice is ready, fluff with a fork and mix in sesame oil and scallions - keep warm.
- For the crunchy slaw, combine the vegetables in a large bowl.
- In a smaller bowl, combine the remaining ingredients to create a dressing - stirring to dissolve everything.
- Toss mixed slaw vegetables with the sesame dressing and mix until combined. Adjust seasoning with salt if needed - allow slaw to sit in the refrigerator for at least 15 minutes before serving.
- Preheat a cast iron pan or grill pan over medium-high heat.
- Using tongs and working in 2 batches, place two thighs in the pan to prevent overcrowding and cook for 5-6 minutes on each side.
- Cook until both sides are caramelized and chicken reaches an internal temperature of 165°F.
- Remove from the pan and continue with remaining chicken.
- Optional: Once chicken is removed from the pan, add excess marinade to the pan and bring to a boil for 2-3 minutes. Use as a glaze to serve.
- To serve, in a bowl add a base of fragrant brown rice followed by a piece of chicken and a serving of slaw on the side. Add additional glaze over the chicken and garnish with extra cilantro and sesame seeds if desired.