Spicy & Savory Chicken Rice Bowl: Transform Leftover Chicken!
Transform Your Leftover Chicken into a Delicious Spicy & Savory Rice Bowl
Do you have leftover chicken sitting in your fridge? Instead of letting it go to waste, give it a vibrant makeover with this ‘Spicy & Savory Chicken Rice Bowl’ recipe! We’ve stir-fried chicken with a gochujang-based sauce, creating a delightful topping for your rice. It’s perfectly spicy with a hint of sweetness, cutting through any richness and awakening your appetite. This dish is especially recommended for those who aren’t fans of overly greasy food. You’ll be pleasantly surprised by how impressive and delicious this simple meal turns out to be. ^^
Main Ingredients- 150g leftover cooked chicken meat (boneless and skinless)
- 1/2 medium onion
- 3-4 perilla leaves
- 1 Korean red chili pepper (adjust to your spice preference)
Spicy & Savory Sauce- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp oligo당 (corn syrup) or similar sweetener
- 1 Tbsp mirin (rice wine for cooking)
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- 100ml water
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp oligo당 (corn syrup) or similar sweetener
- 1 Tbsp mirin (rice wine for cooking)
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- 100ml water
Cooking Instructions
Step 1
First, carefully shred or dice the meat from your leftover cooked chicken into bite-sized pieces. Make sure to remove any bones and skin.
Step 2
Peel the onion and slice it thinly into half-moons. Slicing it thinly will help the sauce penetrate and enhance the flavor.
Step 3
Wash the perilla leaves thoroughly, pat them dry, and then thinly slice them into fine strips. These will add a wonderful fresh aroma.
Step 4
In a bowl, combine the gochujang, gochugaru, soy sauce, oligo당, and mirin. Mix well to create the base sauce. (We’ll add the sesame oil, sesame seeds, and water later.)
Step 5
Heat 1 tablespoon of cooking oil in a frying pan over medium heat. Add the sliced onions and stir-fry until they become translucent and slightly softened. Cooking the onions well will bring out their natural sweetness.
Step 6
Once the onions are translucent, add the prepared chicken meat to the pan. Stir-fry together for about 1 to 2 minutes, allowing the chicken to warm through and absorb the onion’s fragrance.
Step 7
Now, pour in the 100ml of water. This will help prevent the sauce from burning and keep the ingredients moist as they cook.
Step 8
Add the prepared sauce mixture to the pan. Stir everything together gently to ensure the chicken, onions, and sauce are evenly combined.
Step 9
Reduce the heat to medium-low and let the mixture simmer until the sauce thickens slightly and the chicken is well-coated and has absorbed the flavors. Stir occasionally to prevent sticking.
Step 10
When the sauce has reduced to your desired consistency, turn off the heat. Stir in the 1/2 tablespoon of sesame oil, 1/2 tablespoon of toasted sesame seeds, and the sliced perilla leaves for a final touch of flavor and aroma.
Step 11
Serve a generous portion of warm rice in a bowl. Spoon the delicious stir-fried chicken mixture over the top. For an extra kick and to balance the richness, I added a few thinly sliced Korean red chili peppers as a garnish. (Feel free to add more if you love spicy food!)
Step 12
Now it’s time to mix everything together and enjoy! The spicy sauce permeates the rice, creating an incredibly flavorful bite. Leftover chicken that might have seemed a bit rich the night before is transformed into a completely new, exciting dish. Dishes that might otherwise be discarded when leftover are eaten up completely when prepared this way with a gochujang sauce. The preparation is straightforward, so if you find yourself with leftover chicken, definitely give this recipe a try. You’re sure to be satisfied! ^^
