Spicy Chicken Cupbop Bowls
Spicy Chicken Cupbop Bowls are a homemade take on Korean BBQ chicken bowls, featuring tender marinated chicken thighs and roasted broccoli topped with a creamy gochujang sauce that delivers both heat and umami.
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Spicy Chicken Cupbop Bowls are a homemade take on Korean BBQ chicken bowls, featuring tender marinated chicken thighs and roasted broccoli topped with a creamy gochujang sauce that delivers both heat and umami.
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Cut chicken thighs into bite-sized pieces and place them in a large resealable bag.
In a small bowl or measuring cup, whisk together coconut aminos, minced garlic, minced ginger, and sesame oil to create the marinade.
Pour the marinade over the chicken in the bag. Seal the bag, removing excess air, and massage to ensure the chicken is fully coated.
Marinate the chicken in the refrigerator for at least 2 hours, or up to overnight.
While the chicken marinates, prepare the spicy sauce. In a small bowl, combine gochujang, light mayonnaise, and rice wine vinegar.
Add 1-2 tablespoons of water and stir until the sauce is smooth and has a drizzling consistency. Set aside.
Preheat your oven to 400°F (200°C). Spread the marinated chicken in a single layer on a parchment-lined baking sheet.
Bake for 15 minutes.
Remove the baking sheet from the oven, add the broccoli florets to the pan, and toss lightly. Return to the oven and bake for another 10-15 minutes, or until the chicken is cooked through and the broccoli is tender-crisp.
While the chicken and broccoli are baking, cook the dumplings according to package instructions.
To assemble the bowls, start with a base of chopped iceberg lettuce and shredded carrots.
Top the lettuce with the cooked chicken, roasted broccoli, and dumplings.
Drizzle generously with the spicy gochujang sauce and serve immediately.
Store cooked chicken, broccoli, and sauce separately in airtight containers up to 4 days. Reheat chicken gently in a skillet with a splash of water; assemble fresh bowls with crisp lettuce just before serving.
sheet pan or baking tray · skillet or wok
Yes, but thighs stay juicier during cooking. If using breasts, reduce cooking time by 3–5 minutes and monitor closely to avoid drying out.
Sriracha mixed with a touch of miso paste mimics the heat and depth, or use sambal oelek for heat alone. The flavor will shift but remain spicy.
Yes—skip the chicken and add extra dumplings, tofu, or cooked chickpeas. Use coconut aminos in the sauce for a savory base.
Up to 24 hours. The longer marinade deepens the flavor, but avoid over-marinating beyond that as the acid begins to break down the meat texture.
The chicken and sauce are naturally gluten-free, but store-bought dumplings often contain gluten. Use gluten-free dumplings or skip them to keep the bowl GF.
