Begin by preparing all of your ingredients for these gochujang chicken rice bowls. Halve the pak choi and trim off a small amount from the bottom. Slice the cucumber and chop the spring onions, keeping a portion aside for garnish. Rinse the rice in cold water to remove excess starch, helping it cook up nice and fluffy.

In a large mixing bowl, season the chicken thighs with salt, pepper, Chinese 5 spice, and a light dusting of cornflour. Rub the seasonings evenly into the chicken thighs until they’re well-coated. This mixture will give the chicken a slight crispness when seared, and the five-spice adds a fragrant hint of warmth to the gochujang chicken rice bowls.

In a small bowl, combine the gochujang, butter, and a portion of the chopped spring onions. Mix well until smooth and blended. This gochujang butter will be used to baste the chicken, adding a delicious, spicy glaze to each piece.

Just before you begin cooking chicken. Start to cook the rice according to the package instructions. Steam the pak choi simultaneously until tender yet still crisp, keeping it bright green and fresh-tasting. Heat a large pan over medium-high heat until it’s hot, then add the cooking oil. Place the chicken thighs in the pan smooth side down. Allow them to cook undisturbed for 3-4 minutes, letting them develop a golden-brown crust.

Flip the chicken and cook the other side for another 3-4 minutes, ensuring they’re fully cooked through (the internal temperature should reach 165°F/74°C). Once the chicken is cooked, add a small dollop of the gochujang butter to each piece. Spread it evenly with a spoon or tongs, then tilt the pan and spoon the melted butter over the chicken thighs to baste them. Allow the thighs to simmer in the butter for 1-2 minutes.

Optionally slice the chicken thighs and drizzle over some of the remaining gochujang butter in the pan.

With all elements prepared, it’s time to build your gochujang chicken rice bowls! Begin with a base of rice, then arrange the pak choi and sliced cucumber around the bowl. Lay the chicken thighs on top, then finish with a sprinkle of spring onions for garnish.