Copycat Wagamama Chicken Gochujang Rice Bowl Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g jasmine rice, rinsed until water runs clear</li><li class="ingredients-single-item">600ml water (for rice)</li><li class="ingredients-single-item">500g boneless, skinless chicken thighs, cut into 2cm pieces</li><li class="ingredients-single-item">2 tbsp vegetable oil</li><li class="ingredients-single-item">4 tbsp gochujang paste (Korean chili paste)</li><li class="ingredients-single-item">2 tbsp honey</li><li class="ingredients-single-item">2 tbsp soy sauce</li><li class="ingredients-single-item">1 tbsp rice vinegar</li><li class="ingredients-single-item">3 garlic cloves, finely minced</li><li class="ingredients-single-item">2 tsp fresh ginger, grated</li><li class="ingredients-single-item">100g carrots, julienned</li><li class="ingredients-single-item">100g daikon radish or regular radishes, thinly sliced</li><li class="ingredients-single-item">50g cucumber, thinly sliced</li><li class="ingredients-single-item">3 tbsp rice vinegar (for pickles)</li><li class="ingredients-single-item">2 tsp sugar (for pickles)</li><li class="ingredients-single-item">½ tsp salt (for pickles)</li><li class="ingredients-single-item">4 spring onions, sliced diagonally</li><li class="ingredients-single-item">1 tbsp sesame seeds, toasted</li><li class="ingredients-single-item">Lime wedges, for serving</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Rice cooker or medium saucepan with lid</li><li class="equipment-single-item">Large non-stick frying pan or wok</li><li class="equipment-single-item">Small bowls for pickling vegetables</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the quick-pickled vegetables. In a small bowl, combine 3 tablespoons rice vinegar, 2 teaspoons sugar, and ½ teaspoon salt, stirring until dissolved. Divide this mixture between two separate bowls. Add the julienned carrots to one bowl and the sliced radishes to another. Toss to coat and set aside to pickle while you prepare the rest of the dish (at least 15 minutes). The acid in the vinegar solution will slightly soften the vegetables while maintaining their crunch, creating that distinctive Wagamama tang.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Cook the jasmine rice according to your preferred method. For stovetop preparation, combine the rinsed rice with 600ml water in a medium saucepan. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 12-15 minutes until the water is absorbed. Remove from heat but keep covered for 5 minutes to steam. Fluff with a fork before serving. The resting period allows the rice grains to finish absorbing moisture evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the rice cooks, prepare the gochujang sauce. In a bowl, mix together the gochujang paste, honey, soy sauce, 1 tablespoon rice vinegar, minced garlic, and grated ginger until smooth and well combined. The honey balances the spiciness of the gochujang while the aromatics add depth of flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Heat the vegetable oil in a large non-stick frying pan or wok over medium-high heat. Once hot, add the chicken pieces and cook for 5-6 minutes until golden brown on all sides and almost cooked through. Work in batches if necessary to avoid overcrowding the pan, which would cause the chicken to steam rather than brown.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the gochujang sauce over the chicken and reduce the heat to medium. Simmer for 3-4 minutes, stirring frequently, until the sauce thickens and becomes glossy and the chicken is fully cooked (no pink remaining inside when cut into). The sauce should coat the chicken pieces evenly with a sticky glaze. If it becomes too thick, add a splash of water.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>To assemble the bowls, divide the cooked jasmine rice between four serving bowls. Top each with a portion of the gochujang chicken, including some of the sauce. Drain the pickled vegetables and arrange them artistically alongside the chicken. Scatter the sliced spring onions and toasted sesame seeds over the top for color, flavor, and texture contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Serve immediately while still hot, with lime wedges on the side for squeezing over the dish just before eating. The fresh lime juice brightens all the flavors and balances the richness of the gochujang sauce. For an authentic Wagamama experience, provide chopsticks and encourage diners to mix everything together before enjoying.</li></ol>