Spicy Chicken Bibimbap

Classic Korean Bibimbap made with a Spicy Chicken and Veggies

AuthorSara Bojarski Prep Time: 0:10:00
Cook Time: 0:15:00
Total Time: 0:25:00
Serving Size: Serves 4 Ingredients
  • 2 1/2 lbs Boneless Skinless Chicken Thighs (cut into bite sized pieces)
  • 1 Tablespoon Garlic (minced)
  • 2 T Low Sodium Soy Sauce
  • 2 T Rice Vinegar
  • 1 1/2 tsps Gochujang Korean Chili Paste
  • 1 Teaspoon Sesame Oil
  • 1/4 Cup Ketchup
  • 2 T Plum Sauce
  • 1 Tablespoon Light Brown Sugar
  • 1 Teaspoon Ginger Root (grated on a microplane)
  • 1 1/2 tsps Cornstarch
  • Cut the chicken thighs into small bite-sized pieces.
  • Combine all elements except the chicken and cornstarch in a bowl and whisk together until combined.
  • Heat a large saute pan over a high heat, with about 1 Tablespoon of Canola Oil and cook your chicken in it until it's fully cooked through. Remove the chicken with a slotted spoon and place on a plate. Leave the chicken drippings in the pan.
  • With the heat still on high, pour the contents of your bowl from step 2 into the pan and whisk it in with the chicken jus that remains in the pan. Bring the liquid to a boil and cook for about a minute or two, whisking constantly.
  • In a separate small bowl, stir together your cornstarch with 1 tablespoon of water until the cornstarch has dissolved. Add this into your saute pan while the mixture is boiling, and whisk together with your sauce. This will thicken your sauce and make it nice and glossy.
  • At this point, add your chicken back into the saute an and toss completely in the sauce.