This Spicy Korean Chicken Rice Bowl is Bold and Delicious

Looking for a dish that ticks all the boxes for flavor, ease, and satisfaction? My Korean Spicy Chicken Bowl is your answer. Born from the desire to create a protein-packed meal that wouldn't compromise on taste, this recipe has become a staple in our home.  Both my fiancé, George, and I are currently trying to achieve our fitness goals as we prepare for our wedding. Of course there is no mandate for needing to get fit for your wedding, but we both want to feel our best for big day and this Spicy Korean Chicken Rice bowl has been on repeat since George is bulking, and I am cutting. George loves to eat it with a big bowl of rice, and I love to eat it with some butter leaf lettuce. Fitness goals aside, this dish is good as hell! It’s a crowdpleaser! It’s an easy weeknight dinner or meal prep dish that’s sure to keep your tastebuds happy! --- Just a heads up, this page contains affiliate links. If you make a purchase through these links, I receive a small commission at no additional cost to you. This support helps keep our operations running. Thank you for your support! --- For a Vegetarian option, try cubed pan-fried tofu, cauliflower, or button mushrooms! The consistency of these ingredients holds the sauce well and will guarantee a juicy delicious bite! Spicy Korean Chicken Rice Bowl

• 2 lbs chicken thighs, cut into bite sized pieces (I like skin on, but feel free to use skinless or chicken breast)
• Toasted Sesame Seeds to taste
• Red butter leaf lettuce (sub romaine)

Sauce:

• 3 tbsp plum syrup (sub honey)
• 2 tbsp minced garlic
• 2 tbsp Gochugaru Powder (Or to taste) *optional
• 2 tbsp Gochujang
• 2 tbsp sugar (I use Monkfruit Sweetener)
• 2 tbsp Mirin
• 2 tbsp Soy Sauce
• 1 tbsp Oyster Sauce
• 1 tbsp Chicken Bouillon Powder
• 1 tbsp Dasida (Korean beef bouillon powder)

Instructions:

1. Add chicken to a large pan over medium high heat and cook until browned.
2. Make the sauce. Add plum syrup, minced garlic, gochugaru powder, gochujang sweetener of choice, mirin, soy sauce, oyster sauce, chicken bouillon powder, and Dasida to a small bowl and mix well.
3. Return the pan and pour the sauce over the chicken. Toss until chicken is evenly coated in sauce.
4. Lower the heat to medium or medium low and cook until sauce is reduced to a thicker consistency.
5. Scoop chicken over rice and top with toasted sesame seeds and lettuce.

ALT: enjoy it as a chicken lettuce cup!