Korean Chicken Rice Bowls Recipe

There's something irresistible about the savory, slightly sweet aroma of Korean chicken sizzling in a hot skillet. Paired with fluffy white rice, crisp vegetables, and a drizzle of spicy mayo, these Korean Chicken Rice Bowls bring the perfect balance of comfort and excitement to your dinner table.

this Recipe

I first started making these rice bowls after a late-night craving for Korean BBQ collided with an empty wallet and a half-stocked fridge. One quick pantry dive later, I had a fast, flavor-packed meal that’s now part of our regular rotation. It’s quick, easy, and endlessly customizable—everything a busy weeknight needs.

Let’s dig into why you’ll fall in love with these bowls from the very first bite.

Why You'll Love This Korean Chicken Rice Bowl

Get ready to meet your new favorite weeknight dinner. These Korean Chicken Rice Bowls are not only bursting with flavor, but they also check all the right boxes when it comes to convenience, flexibility, and budget-friendliness.

First off, they’re seriously quick to make. From start to finish, you can have dinner on the table in under 30 minutes. The chicken cooks in just minutes, and while it’s sizzling away, you can prep your toppings and steam the rice.

They’re also incredibly easy. With just a handful of pantry staples—soy sauce, brown sugar, garlic, and sesame oil—you can whip up a marinade that rivals your favorite Korean restaurant. No special tools, no fancy ingredients, just bold, balanced flavor.

Feeding a family? These bowls are a budget win. Chicken thighs are super affordable, and rice stretches the meal even further. Add some shredded carrots, sliced cucumber, or even a fried egg, and you’ve got a colorful, hearty dinner that won’t break the bank.

And did we mention versatility? You can swap the chicken for tofu, beef, or even shrimp. Make it spicy, keep it mild, or toss in whatever veggies are hiding in your crisper drawer. The base recipe is just a starting point for your own tasty variations.

Next, let’s break down the ingredients that make these bowls so crave-worthy.

Ingredients Notes

The beauty of these Korean Chicken Rice Bowls lies in their simplicity. With just a few key components, you get layers of flavor and texture that feel anything but basic.

Boneless, skinless chicken thighs are the heart of this dish. They’re juicy, flavorful, and hard to overcook. The rich dark meat pairs beautifully with the sweet and savory marinade, soaking up every drop for bold, craveable bites. If you only have chicken breast, it’ll work—but thighs are definitely preferred for the best flavor.

Soy sauce brings deep umami flavor to the marinade. Combined with brown sugar, it creates that signature Korean BBQ-style glaze that’s both savory and sweet. The sugar helps the chicken caramelize as it cooks, adding a sticky, golden finish you’ll love.

Garlic and ginger add essential aromatic depth. Fresh is always best here—grated ginger and minced garlic make the flavor pop. You can use garlic powder or ground ginger in a pinch, but the real stuff makes a noticeable difference.

A splash of toasted sesame oil adds nuttiness and that unmistakable Korean flavor. Just a little goes a long way, but don’t skip it—it ties everything together and gives the dish its signature finish.

To build the bowls, you’ll need steamed white rice (short grain is ideal for stickiness), plus any toppings you like. Cucumber, shredded carrots, scallions, sesame seeds, and a quick spicy mayo (just mayo and sriracha) take things over the top.

You don’t need any fancy tools for this recipe. A good nonstick or cast iron skillet works great for searing the chicken. A rice cooker or pot on the stove handles the rice, and from there, it’s all about quick assembly.

How To Make This Korean Chicken Rice Bowl

Bringing these rice bowls to life is easier than you might think. With a simple marinade, quick cook time, and minimal prep, you’ll be dishing up something special in no time.

Start by slicing your chicken thighs into bite-sized strips. This helps them cook evenly and quickly. In a bowl, combine the soy sauce, brown sugar, garlic, ginger, sesame oil, and a touch of rice vinegar or gochujang if you like heat. Toss the chicken in the marinade and let it sit for at least 10 minutes—longer if you have time.

While the chicken marinates, start cooking your rice. Short-grain white rice works best here, but jasmine or basmati will do in a pinch. Make sure to rinse the rice before cooking to remove excess starch, which helps it stay fluffy rather than gummy.

Heat a large skillet over medium-high heat and add a drizzle of oil. Once hot, add the marinated chicken in a single layer. Let it sear undisturbed for a couple of minutes to develop that golden crust, then stir and cook until the pieces are cooked through and nicely glazed—about 6 to 8 minutes total.

As the chicken finishes, prepare your toppings. Thinly slice cucumbers, shred carrots, chop green onions, and stir together your spicy mayo (a simple mix of mayonnaise and sriracha). You can also fry an egg or two if you want to level things up.

To assemble, scoop warm rice into bowls, top with the caramelized chicken, and arrange your toppings however you like. Drizzle with spicy mayo and sprinkle with sesame seeds or crushed seaweed for that extra Korean touch.

From first sizzle to final bite, this dish takes around 30 minutes. It’s a meal that tastes like it took hours—but secretly comes together in a flash.

Storage Options

One of the great things about these Korean Chicken Rice Bowls is how well they store. Whether you're meal prepping or saving leftovers, they reheat beautifully.

Store the cooked chicken and rice in separate airtight containers in the fridge. The chicken will stay good for up to 4 days, while rice is best within 2 to 3 days to maintain its texture.

If you’ve prepped toppings like shredded carrots, cucumbers, or spicy mayo, keep those stored separately to preserve their freshness. Use small lidded containers or zip-top bags to keep things organized.

To reheat, microwave the chicken and rice together in a microwave-safe dish, loosely covered, until heated through—about 1-2 minutes. Add a splash of water to the rice before reheating if it seems dry. Top with fresh veggies and sauce after warming for the best results.

You can also freeze the cooked chicken for longer storage. It’ll keep well for up to 2 months. Just thaw overnight in the fridge and reheat in a skillet or microwave before serving.

Variations and Substitutions

This recipe is endlessly adaptable. Whether you're out of something or just want to switch things up, there are tons of ways to make these rice bowls your own.

Try swapping the chicken thighs for ground chicken, beef, or even tofu. Ground meats cook even faster, making this dish even speedier. For a vegetarian version, tofu or tempeh soaks up the marinade just as well.

If you’re craving more veggies, bulk up your bowls with sautéed spinach, kimchi, steamed broccoli, or roasted sweet potatoes. The combination of hot rice and cold crisp toppings is part of what makes Korean bowls so satisfying.

Looking to keep things low-carb? Serve the chicken over cauliflower rice or a bed of mixed greens instead of white rice. You’ll still get all the bold flavor without the extra carbs.

Can’t handle spice? No worries. Skip the sriracha in the mayo and leave out the gochujang. The chicken will still have tons of flavor from the soy, garlic, and sesame oil combo.

If you're short on time, skip the marinade and just stir-fry the chicken with the sauce ingredients straight in the pan. It won’t be quite as deep in flavor, but it’ll still hit the spot when you’re racing the clock.

At the end of the day, these Korean Chicken Rice Bowls are all about making the recipe work for you. Don’t be afraid to experiment—you might just stumble on your next favorite dinner.

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