Dinner

Crispy Gochujang Chicken Bowl

Name: Crispy Gochujang Chicken Bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Korean
Ingredients: 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 1/2 cup cornstarch; 1/4 cup all-purpose flour; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup buttermilk (optional, for marinating); Oil for frying; 2 tbsp gochujang (Korean chili paste); 1 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp honey or sugar; 1 clove garlic, minced; 1 tsp sesame oil; 2 cups cooked white rice; 1/2 cup shredded carrots; 1/2 cup sliced cucumber; 1/2 avocado, sliced; 2 tbsp chopped green onions; 1 tsp sesame seeds (optional, for garnish)

ByMariem August 1, 2025August 1, 2025

Jump to Recipe

This dish combines contrast in texture and bold, vibrant flavor. Tender chicken coated in a crispy crust meets the umami–heat punch of gochujang sauce. The crispness of cabbage and freshness of scallions lighten the bowl, making it both satisfying and balanced.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Boneless, skinless chicken pieces (such as thighs or breasts)
Flour or cornstarch for coating
Eggs and/or milk for dredging
Gochujang paste
Honey, soy sauce, rice vinegar
Garlic and ginger
Shredded cabbage
Thinly sliced scallions
Sesame seeds
Vegetable oil

Directions

Cut chicken into bite‑sized pieces.
Dredge in flour (or cornstarch) and egg wash.
Fry until golden and crispy; drain.
In a saucepan, heat gochujang, honey, soy sauce, rice vinegar, garlic, and ginger until glossy sauce forms.
Toss the crispy chicken in sauce to coat evenly.
Place shredded cabbage in bowls, top with coated chicken, scallions, and sesame seeds.

Servings and timing

Serves about 4. Prep time: approximately 15 minutes. Cook time: about 15–20 minutes. Total time: around 30–35 minutes.

Variations

Use air‑fried chicken instead of frying to reduce oil.
Substitute gochujang sauce with sriracha‑honey blend for a different spicy‑sweet profile.
Add pickled radish or carrots for more crunch and tang.

Storage/reheating

Store leftover chicken and laminated ingredients in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to retain crispiness; reheat cabbage and garnish fresh to keep crunchy.

FAQs

What cut of chicken works best for this recipe?

Chicken thighs offer juicier results, but chicken breast works fine if trimmed and pounded thin.

Can I make the sauce milder?

Yes—reduce the gochujang amount or stir in a little honey or sugar until it reaches your preferred spice level.

Is it possible to make this gluten‑free?

Definitely—use cornstarch or a certified gluten‑free flour, and ensure your soy sauce is gluten‑free.

Can I bake the chicken instead of frying?

Yes; coat and bake at 200 °C (about 400 °F) on a wire rack for 20–25 minutes, turning once, then toss in sauce.

Can I prep the chicken ahead of time?

You can coat the chicken the night before and refrigerate; fry just before serving to keep crisp.

What can I substitute for cabbage?

Try shredded lettuce, napa cabbage, or even coleslaw mix.

Can I make the sauce in advance?

Yes; store sauce in the fridge up to 5 days or freeze for up to a month. Reheat gently before tossing with chicken.

How do I store assembled bowls?

Store components separately (chicken, cabbage, sauce) to prevent sogginess. Assemble when ready to eat.

Can this be served cold?

It’s best warm, but refrigerated leftovers can be served cold over cabbage if desired.

What side dishes pair well?

Serve with steamed rice, pickled vegetables, cucumber salad, or kimchi.

Conclusion

This Crispy Gochujang Chicken Bowl delivers flavor, texture, and convenience in one bowl—perfect for a weeknight dinner or meal prep, with customization and hearty satisfaction in every bite.

Mariem