Sweet Heat Gochujang Chicken Bowl

I love this bowl because it’s so balanced. The chicken is sticky, spicy, and just a little sweet thanks to a bold marinade of gochujang, ponzu, honey, and Calabrian chili. It gets cooked until caramelized and glossy, then piled over fluffy white rice. The whole thing comes alive with a chilled mango-cucumber salsa that cools the heat and adds a fresh, juicy crunch.

It’s a weeknight-friendly dinner that tastes like it came from your favorite fast-casual spot (but better). No complicated steps, no hard-to-find ingredients… just big flavor in a bowl. Make it once, and it’ll work its way into your regular rotation.

Sweet Heat Gochujang Chicken Bowl

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Yield: 4

Author: Courtney Lay

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Bold, sticky, a little spicy, and balanced out with a bright mango-cucumber salsa. It’s a flavor-packed weeknight meal that tastes like way more effort than it actually takes.

Ingredients

For the Chicken

• 1.5–2 lbs boneless, skinless chicken thighs
• 2 tbsp gochujang paste
• 1/4 cup ponzu sauce
• 1 tbsp rice vinegar
• 3 tbsp honey
• 1 tbsp sesame oil
• 1 tsp Calabrian chili paste (or more to taste)
• 3 garlic cloves, minced
• 2 tsp fresh ginger, grated
• Neutral oil for cooking

For the Salsa

• 1 ripe mango, diced
• 1/2 cucumber, diced
• 1 small shallot, finely sliced
• Juice of 1/2 lime
• Salt to taste
• Optional: fresh cilantro or mint for garnish

To Serve

• 2 cups cooked white rice
• Sesame seeds or sliced scallions (optional)

Instructions

1. To make the marinade, whisk together gochujang, ponzu, rice vinegar, honey, sesame oil, Calabrian chili paste, garlic, and ginger.
2. Add chicken thighs to the marinade and toss to coat. Let sit for at least 15 minutes (or up to 4 hours in the fridge).
3. Heat a large skillet over medium-high heat with a little oil. Add chicken and sear for 6–7 minutes per side, or until cooked through and caramelized. Let rest, then slice.
4. To make the salsa, combine mango, cucumber, and shallot with a squeeze of lime juice and a pinch of salt. Toss and set aside.
5. Add a scoop of rice to each bowl, top with sliced chicken, a generous spoon of mango salsa, and any garnishes you like. Serve immediately.