Dinner • Lunch
Korean BBQ Chicken and Sticky Rice
Sweet-and-spicy chicken thighs with gochujang, honey and sticky rice. A generous four-portion meal with plenty of room for your favorite toppings.
Why You’ll Love This Recipe
The gochujang gives the chicken a savory kick, and the honey adds a little sweetness to balance it. Add sticky rice and a few fresh toppings, and every forkful gets a little of everything.
The recipe makes four portions, so it’s a useful one to cook when you want dinner and a few lunches from the same batch.
Simple Ingredients
Chicken thighs, gochujang, honey and Mingle Sweet & Spicy Korean BBQ seasoning do most of the work here. A similar Korean-style garlic, ginger and chilli seasoning is an option too; start with a lighter hand if yours is saltier, then adjust to taste. The rice gets rice vinegar, salt, and either sweetener or sugar.
Weigh the sushi or sticky rice while it’s dry. Cook it first, stir in the seasoning, and give it the ten-minute rest in the recipe below.
Best Ways to Enjoy It
Cucumber is lovely alongside the sweet-and-spicy chicken if you want some crunch. You can also add steamed pak choy, spring onion, black sesame and a little teriyaki drizzle. Choose the extras you enjoy; you don’t need to make a production of it.
A Few Helpful Tips
- Spread the chicken out on the tray and turn it halfway through cooking.
- Gochujang brings the heat, so choose a variety you enjoy. Keep the recipe’s measured amount the same.
- The chicken cooks for 20–25 minutes at 200°C / about 400°F. Check it reaches 74°C / 165°F in the thickest part before serving.
- Sugar and sweetener are both options for the rice, but they change the nutrition estimate.
Tools That Make This Easier
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A roomy tray for the chicken
The Nordic Ware half-sheet pans give the thighs room to cook, and the rim keeps those sticky juices on the tray. They come as a two-pack, so there’s another pan ready for roasting vegetables or your next batch. Hand-wash the uncoated aluminum to look after the finish.
A refillable oil sprayer
The TrendPlain spray-and-pour bottle makes the tray-greasing step easy. Fill it with a suitable cooking oil, spray the tray, and refill the same bottle when it runs low. It pours as well as sprays, so it’s a handy little addition for everyday cooking, with fewer disposable cans to replace.
Food Safety
Wash utensils and surfaces that touched raw chicken before using them for serving. See the USDA temperature guide and leftover storage guidance.
More Recipes to Try
For another meal idea, try sweet chilli chicken or crispy chicken tacos.
Korean BBQ Chicken and Sticky Rice
Active Time
15–20 mins
Total Time
35–45 mins
Servings
4
Approximate times. Cook the rice and chicken at the same time. Rice package directions and oven preheating may extend the total.
Estimated nutrition per serving (one-quarter of the batch). Not independently recalculated. Toppings, brands and the choice of sugar or sweetener affect the estimate.
Calories
655
Protein
50g
Carbs
57g
Fat
25g
Allergens: Contains sesame when made with the listed Mingle Korean BBQ seasoning. Gochujang and teriyaki may also contain soy and wheat; check your labels, including any seasoning substitute.
Ingredients
Both systems are shown; the toggle changes their order. US equivalents are approximate. Metric amounts are the recipe reference. Ounces (oz) measure weight; fl oz measures volume. Use level US measuring spoons.
- Chicken: 2.2 lb (1 kg) boneless, skinless chicken thighs Chicken: 1 kg (2.2 lb) boneless, skinless chicken thighs
- Chicken: Mingle Sweet & Spicy Korean BBQ seasoning or a similar Korean-style seasoning, to taste Chicken: Mingle Sweet & Spicy Korean BBQ seasoning or a similar Korean-style seasoning, to taste
- Chicken: 2.1 oz (60 g) gochujang Chicken: 60 g (2.1 oz) gochujang
- Chicken: 1.1 oz (30 g) honey Chicken: 30 g (1.1 oz) honey
- Tray: cooking-oil spray, for the tray Tray: cooking-oil spray, for the tray
- Rice: 8.8 oz (250 g) DRY sushi or sticky rice Rice: 250 g (8.8 oz) DRY sushi or sticky rice
- Rice: 1 US tbsp plus 1 US tsp (20 mL) rice vinegar Rice: 20 mL (1 US tbsp plus 1 US tsp) rice vinegar
- Rice: 0.53 oz (15 g) sweetener or sugar Rice: 15 g (0.53 oz) sweetener or sugar
- Rice: ½–1 US tsp (2.5–5 mL) salt Rice: 2.5–5 mL (½–1 US tsp) salt
- Cucumber, steamed pak choy, teriyaki drizzle, black sesame seeds and spring onion, optional, to serve Cucumber, steamed pak choy, teriyaki drizzle, black sesame seeds and spring onion, optional, to serve
Instructions
- Mix the chicken thighs with the Mingle seasoning, gochujang and honey. Mix the chicken thighs with the Mingle seasoning, gochujang and honey.
- Spray the baking tray with cooking-oil spray and add the chicken. Bake at about 400°F / 200°C for 20–25 minutes, turning halfway. Check the chicken reaches 165°F / 74°C internally. Spray the baking tray with cooking-oil spray and add the chicken. Bake at 200°C / about 400°F for 20–25 minutes, turning halfway. Check the chicken reaches 74°C / 165°F internally.
- Cook the 8.8 oz (250 g) dry rice according to its package directions. Stir in the rice vinegar, sweetener or sugar, and salt. Let the rice stand for 10 minutes. Cook the 250 g (8.8 oz) dry rice according to its package directions. Stir in the rice vinegar, sweetener or sugar, and salt. Let the rice stand for 10 minutes.
- Divide the chicken and rice into four portions. Add any of the optional cucumber, steamed pak choy, teriyaki drizzle, sesame seeds or spring onion. Divide the chicken and rice into four portions. Add any of the optional cucumber, steamed pak choy, teriyaki drizzle, sesame seeds or spring onion.
Variations
- A similar Korean-style garlic, ginger and chilli seasoning works; salt and sesame content vary. Check its label and start lightly.
- Choose a gochujang heat level you enjoy. It is a fermented chilli paste, so an arbitrary hot sauce will not give the same result.
Storage
- Refrigerate promptly in shallow covered containers at 40°F / 4°C or below. Use refrigerated leftovers within 3–4 days; refrigerate within 2 hours, or 1 hour above 90°F / 32°C.
- Reheat leftovers to 165°F / 74°C.
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