Korean BBQ Chicken Rice Bowl with Creamy Gochujang Sauce

Make the Creamy Gochujang Sauce

1. Add the mayonnaise, gochujang, rice vinegar, lime juice, and water to a small mixing bowl. Whisk until completely smooth and creamy with no streaks of gochujang remaining. Cover and refrigerate for 15 minutes while you prepare the remaining ingredients.

Prepare the Smashed Cucumber

1. Cut the cucumber into 2-inch pieces and place them on a cutting board. Gently press each piece with the flat side of a large knife until it cracks, then chop or tear it into bite-sized chunks. Place the cucumber in a medium mixing bowl and toss with the rice vinegar, sesame seeds, salt, and honey. Refrigerate for 15 minutes, then drain away the excess liquid before serving.

Cook the Rice

1. Place the jasmine rice in a fine-mesh strainer and rinse under cool running water until the water runs mostly clear. Transfer it to a medium saucepan and add the water and salt. Bring to a gentle boil, cover, reduce the heat to low, and cook for about 15 minutes, or until the rice is tender and the water has been absorbed. Remove the saucepan from the heat and leave it covered for 5 minutes, then fluff the warm rice gently with a fork.

Coat the Chicken

1. Cut the chicken thighs into approximately 1-inch pieces and pat them dry with paper towels. Place the chicken in a large mixing bowl and add the egg, salt, and black pepper, stirring until evenly coated. Add the cornstarch gradually and toss until every piece has a light, slightly craggy coating. A little unevenness in the coating is fine and will help create crisp edges during cooking.

Cook the Chicken

1. Heat 1 tbsp avocado oil in a large nonstick or well-seasoned skillet over medium-high heat. Arrange 1/2 of the chicken in a single layer and cook for 6 to 8 minutes, turning occasionally, until golden and crisp on the outside. Transfer the cooked chicken to a clean plate, add the remaining 1 tbsp oil, and repeat with the remaining chicken. Check the thickest pieces with an instant-read thermometer to make sure the chicken has reached an internal temperature of 165°F.

Mix the Korean BBQ Sauce

1. Add the gochujang, soy sauce, honey, rice vinegar, sesame oil, and water to a small bowl. Whisk until the mixture is completely smooth and evenly combined. The sauce should be pourable at this stage and will become thicker and glossy when heated.

Glaze the Chicken

1. Carefully wipe excess oil and any dark crumbs from the skillet, then return all of the cooked chicken to the pan over medium heat. Pour the Korean BBQ sauce over the chicken and toss continuously for 1 to 2 minutes. Remove the skillet from the heat once the sauce has thickened into a warm, glossy glaze that evenly coats the chicken.

Assemble the Bowls

1. Divide the warm jasmine rice evenly among 4 serving bowls. Top each portion with the glazed chicken and drained smashed cucumber. Drizzle the chilled creamy gochujang sauce over the chicken just before serving.