Gochujang Marinated Chicken with Sweet Soy Egg Fried Rice Recipe
A vibrant Korean‑inspired dinner that pairs spicy gochujang‑marinated chicken with a glossy sweet‑savory egg fried rice. Lime juice and toasted sesame oil brighten the chicken, while a honey‑soy glaze coats the rice for balanced heat and sweetness.
Recipe by Jonny Marsh | Chef· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
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Chicken Marinade
- 3 chicken breast
- 3 tbsp gochujang paste
- 6 tbsp soy sauce
- 3 tbsp Shaoxing vinegar
- 2 tsp toasted sesame oil
- 4 tbsp honey
- 1 lime
- 1 4/5 oz water
Egg Fried Rice
- 1 bowl day old jasmine rice
- 4 spring onion
- 1 garlic clove
- a small bit ginger
- 1 4/5 oz frozen peas
- 1 egg
Egg Fried Rice Sauce
- 1 4/5 oz soy sauce
- 1 tbsp honey
- 1 tbsp rice wine vinegar
Instructions
- 1Slice each chicken breast in half lengthwise, then cut each half into bite‑size strips.
- 2Prepare the chicken marinade: combine gochujang paste, soy sauce, Shaoxing vinegar, toasted sesame oil, honey, lime juice, and water; whisk until smooth.
- 3Add the chicken strips to the marinade, toss to coat, and refrigerate for at least 30 minutes.
- 4While the chicken marinates, prepare the rice sauce by whisking soy sauce, honey, and rice wine vinegar together; set aside.
- 5Heat 1 tablespoon of oil in a large skillet over medium‑high heat. Remove chicken from the marinade, letting excess drip off, and cook for 5‑7 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
- 6In the same skillet, add another splash of oil if needed and sauté the chopped spring onion, garlic, and ginger for 1‑2 minutes until aromatic.
- 7Add the day‑old jasmine rice and frozen peas; stir‑fry for 3‑4 minutes, breaking up any clumps.
- 8Push the rice to one side of the pan, pour the whisked egg into the cleared space, and scramble until just set; then fold the egg into the rice.
- 9Pour the prepared soy‑honey‑vinegar sauce over the rice, tossing to coat evenly; cook an additional minute until the rice is glossy.
- 10Plate the fried rice, top with the sliced gochujang‑marinated chicken, and drizzle any remaining pan juices over the top.
- 11Serve immediately, optionally garnished with extra chopped spring onion or sesame seeds.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate Ahead
After coating the chicken strips, refrigerate for at least 30 minutes before cooking.
Dry Chicken Before Searing
Remove the chicken from the marinade and let excess drip off to promote browning.
Use Day‑Old Rice
Day‑old jasmine rice reduces clumping and speeds up stir‑frying.
Finish with Sauce Quickly
After adding the soy‑honey‑vinegar sauce, toss the rice for just one minute.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Gochujang Marinated Chicken with Sweet Soy Egg Fried Rice?
- About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.
- How many servings does this Gochujang Marinated Chicken with Sweet Soy Egg Fried Rice recipe make?
- This recipe makes 3 servings as written; ingredient quantities on this page can be scaled.
- Where does this Gochujang Marinated Chicken with Sweet Soy Egg Fried Rice recipe come from?
- It was shared by Jonny Marsh | Chef on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.