There’s something incredibly comforting about digging into a rice bowl that’s brimming with flavor, texture, and just the right amount of heat. This Korean Chicken Thighs in a Spicy Rice Bowl with Fried Egg recipe is exactly that kind of meal—warm, satisfying, and packed with the bold, punchy flavors that make Korean cuisine so crave-worthy. Think spicy gochujang-marinated chicken thighs, golden crispy edges, steamy short-grain rice, crunchy vegetables, and a silky fried egg on top. It’s a complete meal in a bowl and one of those easy dinner recipes that looks fancy but comes together with minimal effort.
Korean Chicken Thighs in a Spicy Rice Bowl with Fried Egg
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Korean
Cast iron skillet or non-stick frying pan For cooking the chicken thighs. A grill pan or air fryer can be used for a different texture.
Small saucepan or rice cooker To cook the rice. Leftover rice works great here too.
Mixing bowls For marinating the chicken and prepping toppings.
Mandoline or vegetable peeler Optional, but helpful for uniform slicing of vegetables.
Spatula or tongs For flipping chicken and handling eggs.
For the Korean Chicken Thighs
- 6 boneless skinless chicken thighs (you can leave the skin on for extra crispiness if you prefer)
- 2 tablespoons gochujang Korean fermented red chili paste
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger
- 3 cloves garlic minced
- 1 tablespoon vegetable oil for searing
For the Rice Bowl
- 2 cups cooked short-grain white rice Korean or Japanese style rice
- 1 small cucumber thinly sliced
- 1 medium carrot julienned
- 1/2 cup kimchi
- 1 cup bean sprouts blanched, optional
- 2 eggs
- 1 tablespoon vegetable oil for frying eggs
- 1 teaspoon sesame seeds
- 2 green onions thinly sliced
Optional Garnishes
- Extra gochujang or a drizzle of Korean BBQ sauce
- Seaweed strips
- Crushed roasted peanuts
Marinate the Chicken
Start by preparing your korean chicken marinade. In a medium bowl, mix gochujang, soy sauce, sesame oil, rice vinegar, brown sugar, ginger, and minced garlic. Add the chicken thighs and massage the marinade into the meat. Let them sit for at least 10 minutes—though if you have time, marinating for an hour or even overnight will give you juicier, more flavorful chicken.
Cook the Chicken
Heat a tablespoon of vegetable oil in a skillet over medium-high heat. Add the marinated chicken thighs and sear each side for about 4-5 minutes, or until they’re browned and cooked through. You want a bit of char for that smoky, slightly crispy edge that makes spicy korean chicken so irresistible.
Once done, set the chicken aside to rest for a few minutes, then slice into strips.
Fry the Eggs
In the same skillet, reduce the heat to medium and add a little more oil if needed. Crack the eggs in and fry them sunny-side up, or however you prefer. The goal is to have the yolk still soft so it can ooze into the rice.
Assemble the Rice Bowl
Start with a warm bed of cooked rice in each bowl. Top with sliced chicken, cucumber, carrot, kimchi, bean sprouts, and the fried egg. Sprinkle on sesame seeds and green onions. Add extra gochujang or Korean BBQ sauce if you like it saucy.
Serve Immediately
Serve while everything is still hot, and encourage everyone to mix up the bowl before digging in. The combination of hot rice, spicy meat, cold crunchy vegetables, and a runny yolk creates that perfect bite every time.
Pairings
This rice bowl is already a complete meal, but if you want to round it out further or impress guests, here are a few pairing ideas:
Drinks
- Soju or Makgeolli (Korean rice wine) are traditional and go great with the spicy, umami notes.
- For a non-alcoholic option, try cold barley tea or a citrus-infused sparkling water.
Sides
- Pajeon (Korean scallion pancake) for a chewy, savory side.
- Japchae (stir-fried glass noodles) to complement the rice bowl without competing.
- A small plate of Korean wings using a similar Korean wings recipe makes a great shared appetizer.
Dessert
- End the meal with bingsu (Korean shaved ice dessert) or honey butter chips for something sweet and salty.
FAQs
1. Can I use chicken breast instead of chicken thighs?
Yes, you can use chicken breast, but thighs are preferred in most chicken thigh recipes Korean-style because they stay juicier and absorb the marinade better. If using breast, be careful not to overcook it.
2. Can I bake the chicken instead of pan-frying it?
Absolutely. Korean baked chicken works well for meal prep or a healthier twist. Bake at 400°F (200°C) for about 20-25 minutes, or until the internal temperature hits 165°F (75°C).
3. What other cuts of meat work with this marinade?
This versatile korean chicken marinade also works beautifully on wings, drumsticks, or even pork ribs if you're leaning toward a korean ribs recipe. It’s also amazing brushed on meats during a backyard grill session for an easy korean bbq chicken dish.
4. Is this similar to Korean fried chicken?
Not quite. Korean fried chicken recipe styles typically involve a double-frying technique and a crispy batter. This recipe is more of a pan-seared or grilled preparation, but you can use the same spicy sauce to coat fried chicken if you’re craving that crispy finish.
5. Can I make this in advance?
Yes. The chicken can be cooked and refrigerated for up to 3 days, making it perfect for dinner recipes throughout the week. Just reheat gently to avoid drying it out. The rice and toppings can also be prepped ahead of time.
