Chilli Chicken Soul Bowl

Prep: 15 mins || Cook: 15 mins || Serves: 4


8 skinless chicken thigh fillets

1/4 cup (90g) gochujang (Korean fermented chilli paste)

2 tbs olive oil

500g microwave black or brown rice

1/2 tsp sesame oil

1 tsp soy sauce

1/2 garlic clove, crushed

2 nashi pears, cut into matchsticks

3 radishes, very thinly sliced

2/3 cup (130g) kimchi

1 cup loosely packed baby spinach

1 cup loosely packed large shiso leaves (from Asian grocers) or Thai basil leaves

4 fried eggs, to serve

Toasted black and white sesame seeds, to serve


Coat chicken in gochujang and oil. Heat a chargrill pan or barbecue to high heat. Add chicken, cook for 3 minutes, then turn and cook for a further 4 minutes or until cooked through. Cover to keep warm.

Cook rice according to packet instructions. Transfer to a bowl and stir through sesame oil, soy sauce and garlic.

Thickly slice chicken. Divide rice among serving bowls. Top with chicken, pear, radish, kimchi, spinach, shiso and eggs. Scatter with sesame seeds to serve.