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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook the jasmine rice in a rice cooker.
Combine cucumber, rice vinegar, sugar, sesame oil, salt, and sesame seeds. Toss and refrigerate while you cook.
Whisk together gochujang, soy sauce, honey, brown sugar, ketchup, rice vinegar, sesame oil, garlic, ginger, water, and cornstarch.
Cut chicken thighs into roughly 1½-inch chunks. Season with salt, pepper, and garlic powder.
Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and leave it alone for 3–4 minutes to develop a good sear.
Flip and cook another 3–4 minutes until browned and cooked through.
Reduce heat to medium. Give the sauce another whisk and pour it directly over the chicken.
Toss and simmer for 2–4 minutes, until the sauce reduces dramatically and becomes thick, dark, and glossy.
Finish with sliced green onions and sesame seeds.
Add jasmine rice, a generous pile of sticky Korean chicken, and the sesame cucumbers to each bowl. Finish with more green onion and sesame seeds.
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For a spicier kick, add more gochujang to the sauce.
Use a non-stick skillet to prevent the chicken from sticking.
Can I use chicken breast instead of thighs?
Yes, but chicken thighs are recommended for their juiciness and flavor.
How can I make this dish less spicy?
Reduce the amount of gochujang in the sauce.
Can I prepare the cucumbers in advance?
Yes, you can prepare them a few hours ahead and refrigerate until serving.
Is there a substitute for gochujang?
You can use a mix of red pepper flakes and miso paste as a substitute.
Can I make this dish gluten-free?
Use gluten-free soy sauce to make the dish gluten-free.
