If you love quick and flavorful dinner bowls, this Spicy Chicken Bowl is going to be on repeat in your kitchen. Juicy chicken thighs are pan-seared until golden brown, then tossed in a sweet and spicy sauce and served over warm rice with a crisp cucumber salad. It’s the perfect balance of savory, spicy, and refreshing, and it comes together in one skillet for an easy weeknight meal!
This spicy chicken rice bowl is simple, satisfying, and made with pantry staples you probably already have in your kitchen. It’s inspired by flavors often found in Korean food, with sweet heat, savory soy sauce, and fresh vegetables in every bite. If you love korean spicy chicken bowls, this is an easy homemade version that comes together in one pan.
If you love quick & easy recipes like this one, you'll also LOVE my Chicken Caesar Wraps, Creamy Chicken Garlic Parmesan & my Viral Turkish Pasta!
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Ingredients
- Chicken thighs
- Cucumber
- Red onion
- Soy sauce
- Olive oil
- Brown sugar
- Butter
- Garlic
- Honey
- Sriracha
- Cornstarch
See recipe card for quantities.
Instructions & Video
Prep the salad & put it in the fridge!
Fry the chicken & set aside!
Prepare the spicy sauce!
Serve altogether with rice & enjoy!
- Season the chicken thighs on both sides with salt, black pepper, and garlic powder. Set aside.
- In a bowl, combine the sliced cucumber and red onion. Add soy sauce, olive oil, brown sugar, and a pinch of salt. Toss well and mix in chopped parsley if using. Place the cucumber salad in the fridge while the chicken cooks so it stays crisp and refreshing.
- Heat oil in a large skillet over medium-high heat. Add the chicken thighs and sear on both sides, flipping occasionally, until golden brown and fully cooked through.
- Remove the chicken from the skillet and set aside. In the same pan, add butter and grated garlic. If there are browned bits in the pan, add a splash of water and scrape them up for extra flavor.
- Stir in honey, soy sauce, and sriracha to make the sweet and spicy sauce. Add the cornstarch slurry and cook on low heat, stirring until the sauce thickens.
- Return the chicken to the skillet and let it simmer for a minute or two until the sauce becomes glossy and coats the chicken.
- Serve over warm jasmine rice or white rice and add the cucumber salad on the side for a delicious spicy chicken rice bowl! (FULL VIDEO BELOW)
Scroll all the way down for the full recipe!:)
Substitutions
- Chicken thighs: Chicken breast, rotisserie chicken, or boneless chicken tenders.
- Rice: Jasmine rice, white rice, brown rice, quinoa, or cauliflower rice.
- Cucumber: Persian cucumbers or English cucumber.
- Red onion: Shallots, white onion, or green onions.
- Soy sauce: Tamari or coconut aminos.
- Olive oil: Canola oil, vegetable oil, sunflower oil, or avocado oil.
- Butter: Additional oil or deglaze the pan with a splash of water or broth.
- Garlic: Garlic powder or garlic paste.
- Honey: Maple syrup or brown sugar.
- Sriracha: Chili garlic sauce, gochujang, sweet chili sauce, or your favorite hot sauce.
- Cornstarch: Arrowroot powder or flour slurry.
- Parsley: Green onions, cilantro, or basil.
- Optional add-ins: Creamy avocado, shredded carrots, bean sprouts, red bell peppers, cherry tomatoes, caramelized onions, or roasted sweet potatoes.
Equipment
- Large skillet
- Mixing bowl
- Knife
- Cutting board
- Wooden spoon or spatula
Storage
- Store leftover chicken and rice in an airtight container in the fridge for up to three days.
- The cucumber salad is best eaten fresh but will keep in the fridge for about a day.
- To reheat the chicken, warm it gently in a skillet with a splash of water or chicken broth to loosen the sauce.
Top tips for Success!
- Sear the chicken well before adding the sauce. That golden color adds a lot of flavor.
- If the sauce gets too thick, just add a splash of water or chicken broth and stir.
- Let the cucumber salad chill in the fridge while the chicken cooks so it stays crisp and refreshing.
- Serve the chicken right after it’s coated in the sauce so it stays glossy and sticky.
FAQ
Jasmine rice or white rice works best for a classic spicy chicken bowl, but brown rice or cauliflower rice are great lighter options.
Avocado, shredded carrots, bean sprouts, red bell peppers, or cherry tomatoes all work really well in this bowl and add extra crunchy veggies.
It has a mild to medium kick. You can easily adjust the heat by adding more or less sriracha.
Related
Looking for other quick & easy recipes like this spicy chicken bowl? Try these:
Pairing
These are my favorite desserts to serve with this recipe:
Spicy Chicken Bowl Recipe (with Sticky Korean BBQ sauce)
Ingredients
Equipment
Method
- Start by seasoning the chicken thighs on both sides with salt, black pepper, and garlic powder. Set aside while you prepare the salad. (FULL VIDEO BELOW)
- In a medium bowl, combine the sliced cucumber and red onion. Add the soy sauce, olive oil, brown sugar, and a pinch of salt. Toss everything together, then mix in the parsley if using. Place the salad in the fridge while the chicken cooks so the flavors can develop.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Once hot, add the chicken thighs and sear them on both sides, flipping occasionally, for about 10 minutes, until nicely browned and cooked through.
- If you’re unsure whether they’re fully cooked, you can always finish them in the oven or air fryer at 400°F for 5–9 minutes.
- Remove the chicken from the skillet and set aside. In the same pan, add the butter and grated garlic. If there are browned bits stuck to the pan, add about ¼ cup water to help deglaze and scrape up all that flavor.
- Next, stir in the honey, soy sauce, and sriracha. Mix well. Add the cornstarch slurry and bring the sauce back over low heat until it thickens.
- Return the chicken to the pan and let everything simmer together for 1–2 minutes, allowing the sauce to coat the chicken beautifully.
- Serve the chicken over warm rice with a generous spoonful of the cucumber salad on the side. Enjoy! (FULL VIDEO BELOW)
Notes
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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