Sticky, a little spicy, charred at the edges, and paired with edamame cilantro lime rice. This is the chicken and rice bowl that my family craves once a week. Gochujang Chicken and Rice is made of boneless chicken thighs marinated in a blended gochujang, garlic, ginger, soy, honey, and lime sauce, then pan fried until it caramelizes. Start to finish it takes about 30 minutes and its better than any take out.
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I tested this a few times and you don't even have to marinate it for a long time. Just blend the marinade, toss in the chicken, pan fry or air fry and you've got yourself the best chicken. I love fiber-maxxing so this edamame cilantro rice is the perfect match. Who says dinner has to be boring.
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How to make (PICTURES)
- Step 1: Add the garlic, ginger, soy sauce, lime juice, gochujang, sesame oil, and honey to a blender. Blend until smooth, about 20 seconds.
- Step 2: Pour the marinade over the chicken pieces. Toss to coat.
- Step 3: Heat a large skillet over medium-high heat. Add in the chicken. Do not overcrowd.
- Step 4: Cook 4 minutes per side on high heat until charred at the edges and 165F inside.
- Step 5: Heat the cooked rice and edamame together until steaming in the microwave for about 2 minutes. Add the butter and lime juice, mix, then toss in the minced cilantro.
- Step 6: Spoon the chicken over the rice. Top with sesame seeds, extra cilantro, and lime wedges.
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Korean Gochujang Lime Chicken
Ingredients
Method
- Add the garlic, ginger, soy sauce, lime juice, gochujang, sesame oil, and honey to a blender. Blend until smooth, about 20 seconds.2 cloves garlic, ½ inch fresh ginger, ⅓ cup soy sauce, 1 lime, 2 tablespoons gochujang, 1 tablespoon sesame oil, 1 tablespoon honey
- Pour the marinade over the chicken pieces in a bowl or zip-top bag. Toss to coat. Refrigerate 30 minutes, or up to 4 hours.1 pound boneless skinless chicken thighs
- Set a large skillet over medium-high heat. Let it get properly hot before the chicken goes in.
- Add the chicken in a single layer, letting excess marinade drip off first. Cook 3 to 4 minutes per side until charred at the edges and the internal temperature hits 165F. Work in two batches if your pan is crowded.
- In a bowl, heat the cooked rice and edamame together until steaming, about 2 minutes in the microwave.2 cups cooked rice, 1 cup shelled edamame
- Add the butter and lime juice to the hot rice. Mix until the butter melts, then toss in the minced cilantro. Salt to taste.2 tablespoons butter, 1 handful fresh cilantro, 2 tablespoons lime juice, 1 teaspoon salt
- Spoon the chicken over the rice. Top with sesame seeds, extra cilantro, and lime wedges.toasted sesame seeds, extra cilantro, lime wedges
Notes
- No need to marinate, just blend the marinade, toss it in the chicken and cook.
- Do not crowd the skillet, cook in two batches if you need to.
- Air fryer option: 400F for 10 to 12 minutes, shaking halfway.
- Grill option: thread onto skewers and grill over medium-high heat 3 to 4 minutes per side.
- Store cooked chicken and rice separately for up to 4 days.
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
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Frequently Asked Questions for Korean Gochujang Lime Chicken
What does gochujang taste like? Gochujang is a Korean fermented chili paste that tastes savory, sweet, and moderately spicy all at once. It is thicker than sriracha and has a deep umami background from fermented soybeans, which is why a couple of tablespoons flavor an entire pound of chicken.
How spicy is gochujang lime chicken? It lands at a medium heat that most people can handle comfortably. Two tablespoons of gochujang across a pound of chicken is warm, not punishing, and the honey and lime pull the heat back. Use 1 tablespoon for a mild version or 3 for real heat.
How long should I marinate the chicken? Thirty minutes is enough, and 4 hours is the maximum. The marinade has ⅓ cup of soy sauce, so longer than 4 hours makes the chicken salty and softens the texture. If you want to prep ahead, freeze the chicken in the marinade instead.
Can I use chicken breast instead of thighs? Yes, boneless skinless chicken breast works if you cut it into even bite-sized pieces. Cook it 2 to 3 minutes per side instead of 3 to 4 and pull it at 165F, because breast dries out faster than thigh.
Can I cook this in the air fryer instead? Yes, air fry at 400F for 10 to 12 minutes, shaking the basket halfway through. Cook in a single layer and let the excess marinade drip off first, otherwise the sauce pools and the chicken steams.
Can I grill it? Yes, thread the marinated pieces onto skewers and grill over medium-high heat for 3 to 4 minutes per side. Skewers keep the pieces from falling through the grates, and the char you get on a grill is better than anything a skillet does.
Is gochujang gluten free? Most gochujang is not gluten free because it typically contains wheat flour. Look for a certified gluten-free brand and swap the soy sauce for tamari if you need the whole dish to be gluten free.
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