From: Half Baked Harvest
The 25-minute Korean chicken and rice bowl that tastes like your favorite Korean spot!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
The 25-minute Korean chicken and rice bowl that tastes like your favorite Korean spot!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
- 1 pound boneless skinless chicken thighs or breasts, thinly sliced
- 2 tablespoons corn starch or flour
- 3 tablespoons sesame oil or extra virgin olive oil
- 1/2 cup low sodium soy sauce
- 3-4 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon ketchup
- 1-inch fresh ginger, grated
- 4-5 cloves garlic, minced or grated
- 3 green onions, chopped, plus more for serving
- 3 tablespoons salted butter
- 4 ears corn, kernels, removed from cob
- 2 medium shallots, sliced or chopped
- 1 jalapeño, seeded (if desired) and chopped
- 1/4 cup fresh cilantro, roughly chopped
- 3 cups steamed white or brown rice
- Yum yum sauce and sesame seeds, for serving
Instructions
- In a medium bowl, toss together the chicken, cornstarch, and 1 tablespoon oil.
- In a glass jar, combine the soy sauce, 3 tablespoons Gochujang, ketchup, ginger, 2 cloves garlic, and 1/4 cup water.
- Heat the remaining 2 tablespoons oil in a large skillet over medium heat. When the oil shimmers, add the chicken and brown all over until it becomes crispy, about 5 minutes. Pour in the Gochujang sauce mix. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the chicken, about 5 minutes. Stir in the green onions, then remove from the heat.
- Meanwhile, make the corn. Heat a medium skillet over medium heat. Add the butter, corn, shallots, remaining 2-3 cloves garlic, the jalapeño, and season with salt and pepper. Cook 5 minutes or until the corn is golden. Stir in the cilantro. Remove from the heat.
- To serve, divide the rice among bowls and top with chicken and corn. Serve with additional green onions, cilantro, and yum yum sauce (recipe below). Enjoy!
Recipe Notes
Yum Yum Sauce: Combine 2 tablespoons of Gochujang, 1 tablespoon ketchup, and either 1/4 cup plain Greek yogurt, sour cream, or olive oil mayo. Season with salt. Sauce keeps for 1 week in the fridge.
