Korean Chicken Thighs in a Spicy Rice Bowl with Fried Egg
Equipment
- 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.
Ingredients
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
Instructions
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.