Spicy, saucy, and packed with flavour, this Gochujang Chicken Rice Bowl is the ultimate weeknight dinner hero! Juicy chicken thighs are marinated in a bold mix of gochujang, soy, garlic, and sesame oil, then air-fried until perfectly golden and tender.
It’s a delicious balance of heat, crunch, and comfort, served over fluffy sushi rice with fresh veggies and a zingy gochujang dressing. It’s quick, customisable, and seriously satisfying—ideal for meal prep or a dinner that feels a little fancy without the fuss. Just layer it up, drizzle on that sauce, and dig in!
Ingredients needed
This Gochujang Chicken Rice Bowl is spicy, savoury, and packed with umami—basically, your new favourite midweek meal. Tender marinated chicken, tangy dressing, and fresh veggies all piled on a bed of fluffy sushi rice? Yes, please.
- Gochujang paste – A Korean fermented chilli paste that’s spicy, tangy, and just a little sweet—key for that bold flavour.
- Chicken thighs – Stay juicy during cooking and absorb the marinade well.
- Sushi rice – Slightly sticky and soft, perfect for soaking up the sauce and supporting the toppings.
- White wine vinegar – Adds brightness to balance the gochujang’s heat.
- Fresh veggies – Add crunch and contrast to the warm, spicy chicken.
- Sesame oil – Brings a deep, nutty flavour to both the marinade and dressing.
Recipe tips & notes
Here’s how to get the most out of this flavour-packed rice bowl and make it perfectly every time:
- Don’t skip the rest – Letting the chicken sit for 5 minutes after air frying keeps it juicy and helps it slice cleanly.
- Use sushi rice – It’s sticky and soft, making it the perfect base to soak up the sauce.
- Prep ahead – The dressing can be made up to 5 days ahead and kept in the fridge.
- Marinate longer for more flavour – If you’ve got the time, leave the chicken in the fridge overnight.
- Add texture – Finishing with sesame seeds, crushed peanuts, or even fried shallots adds great crunch.
Substitutions & additions
Want to customise your bowl or tweak based on what you have at home? Here are some easy swaps:
- Chicken thighs – You can use chicken breast or even tofu or mushrooms for a vegetarian version.
- Vegetables – Try avocado, edamame, pickled radish, or shredded lettuce. Anything fresh and crunchy works.
- Rice – Swap sushi rice for jasmine, brown rice, or quinoa if you prefer.
- Dressing tweak – Add a touch of honey or maple syrup to the dressing if you like a hint of sweetness.
- Make it spicy – Add chilli flakes or a squirt of sriracha to the dressing for extra heat.
How to make this recipe
This recipe is as straightforward as it gets—just marinate, cook, prep your toppings, and assemble. Here’s the breakdown:
Step 1
In a bowl, mix gochujang paste, soy sauce, water, sesame oil, and crushed garlic. Add chicken thighs and toss to coat. Let marinate while prepping the rest. Air fry the chicken at 200°C for 14 minutes, flipping halfway.
Step 2
Combine all dressing ingredients in a small bowl or jar and whisk until smooth. Taste test before setting to the side. Add extra gochujang paste if you want a spicier dressing or add extra water for it to be more mild.
Step 3
Slice your veggies—carrot, cucumber, cabbage, and spring onion all work well. You can use other veggies, too.
Step 4
Cook ¾ cup sushi rice and divide between bowls. Top with chicken, salad veg, and a drizzle of dressing.
Gochujang Chicken Rice Bowl
Ingredients
- 4 Chicken thighs
- 2 Tbsp Gochujang paste
- 1 tsp Dark soy sauce
- 1 Tbsp Water
- 1 tsp Sesame oil
- 3 Garlic cloves crushed
- 2 tsp Vegetable oil
Dressing
- 2 Tbsp Gochujang paste
- 2 Tbsp Olive oil
- 2 Tbsp White wine vinegar
- 1 Tbsp Water
- 1 tsp Dark soy sauce
- 1 tsp Sesame oil
Bowl Ingredients
- 3/4 cup Sushi rice
- Carrot
- Red cabbage
- Cucumber
- Spring onion
Instructions
- In a bowl, mix gochujang paste, dark soy, water, sesame oil, and crushed garlic. Add the chicken thighs and coat evenly. Let sit while you prep the rest (or marinate in the fridge for up to 24 hours).
- Combine all dressing ingredients in a small bowl or jar and whisk until smooth. Taste and adjust with more vinegar or water if needed.
- Lightly oil your air fryer basket. Add the chicken thighs and cook at 200°C for 14 minutes, flipping halfway. Let rest for 5 minutes, then slice.
- Cook sushi rice according to packet instructions. Divide between two bowls, top with sliced chicken, your choice of salad veg, and a good drizzle of the gochujang dressing. Finish with sesame seeds and enjoy!
Nutrition
Storage & reheating
This bowl is great for leftovers and meal prep—just store each component separately for best results.
Fridge
- Store cooked chicken, rice, and veggies separately in airtight containers for up to 3 days.
- Keep the dressing in a small jar or container—shake before using.
Freezer
- Freeze the cooked chicken only, for up to 2 months. Defrost in the fridge before reheating.
Reheating
- Add fresh veg and dressing after reheating to keep things crisp.
- Microwave the chicken and rice separately for 1–2 minutes until warmed through.
Recipe FAQs
What is gochujang and where can I find it?
Gochujang is a Korean fermented chilli paste that’s spicy, savoury, and slightly sweet. It’s available in most supermarkets or Asian grocery stores—usually in the international aisle.
Can I cook the chicken in a pan instead of an air fryer?
Absolutely! Pan-fry the chicken over medium heat for about 5–6 minutes per side, or until golden and cooked through.
Can I make this bowl vegetarian?
Yes—tofu, tempeh, or mushrooms all work great with the same marinade and dressing.
Is this dish very spicy?
It’s got a mild to medium kick, depending on your gochujang. If you’re heat-sensitive, reduce the gochujang or add a splash of water or honey to mellow it.
Can I serve it cold?
Yes! This bowl is delicious served cold or at room temperature, making it great for lunchboxes or picnics.