BROTHY KOREAN SWEET AND SOUR CHICKEN BOWL

When you're feeling run down and need something comforting yet full of flavour then I got you with Brothy Korean Sweet and Sour Chicken Bowl.

Tender chicken thighs, charred veggies, and a tangy gochujang-pineapple broth come together to give you that perfect balance of sweet, spicy, and savoury goodness. Topped with wild rice, sesame seeds, fresh coriander, and spring onions, it’s like a big hug in a bowl. Perfect for those days when you need a little pick-me-up!

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BROTHY KOREAN SWEET AND SOUR CHICKEN BOWL

SERVES 4// MADE IN 1 HR //EASY// MEATY

Ingredients:

For the Chicken:

• 640g skinless chicken thighs

• 2 mixed peppers, deseeded and quartered

• 3 shallots, peeled and quartered

For the Marinade:

• 3 garlic cloves, minced

• 1 tbsp garlic puree

• 2 tbsp gochujang

• 3 tbsp honey

• 1 tbsp soy sauce

• 2 tbsp sesame oil

• 1 tsp apple cider vinegar

• Salt and pepper, to taste

For the Sauce:

• 1 leek, sliced

• 425g pineapple chunks (with juice)

• 1 large knob of ginger, 

• 2 spring onions, sliced

• 4 garlic cloves,

• 1-2 tbsp gochujang (1 for medium heat, 2 for extra spice)

• 4 tbsp honey

• 1 tbsp soy sauce

• 1 tbsp apple cider vinegar

• 1 tbsp brown sugar (optional, for extra sweetness)

• 400ml chicken stock

To Serve:

• Wild rice

• Sliced spring onions

• Fresh coriander leaves

• Sesame seeds

Method:

1. Preheat the oven to 180°C (fan-assisted) or 200°C (standard).

2. Prepare the marinade: In a bowl, combine the minced garlic, garlic purée, gochujang, honey, soy sauce, sesame oil, and apple cider vinegar. Season with salt and pepper. Stir well.

3. Marinate the chicken: Place the chicken thighs, mixed peppers, and shallots into a baking tray. Pour over the marinade, ensuring everything is well-coated.

4. Place the tray in the oven and roast for 30 minutes, or until the chicken is cooked through and slightly charred.

5. While the chicken is roasting, make the sauce.  add the leek, ginger, sliced spring onions, garlic, honey, soy sauce, apple cider vinegar, pineapple (with juice), and gochujang to a high-powered blender. Season with salt, then blitz until smooth. For medium heat, use 1 tablespoon of gochujang, or 2 for a spicier sauce.

6.  Pour the sauce into a saucepan over medium heat. Add the chicken stock and bring to a simmer. Let it cook gently for 10 minutes, allowing it to thicken. Taste and adjust sweetness by adding more honey or brown sugar if desired.

7.  Cook the wild rice according to package instructions and divide it between bowls. Ladle the sauce over the rice, then top with the roasted chicken, peppers, and shallots. Garnish with sliced spring onions, fresh coriander leaves, and a sprinkle of sesame seeds.