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Korean Chicken Bowl with Green Mandarin Cucumber-Mango Salad and Spicy Mayo Sauce

Ingredients

  • 3/4 cup mango nectar
  • 3 tablespoons olive oil
  • 2 tablespoons gochujang
  • 2 tablespoons soy sauce
  • 3 garlic cloves, minced
  • Half of lime, juiced
  • 1 tablespoon cornstarch
  • 1 drop bergamot essential oil*
  • 1 drop ginger essential oil*
  • Kosher salt and black pepper
  • 2 pounds boneless chicken breasts cut into 2 inch cubes

Green Mandarin Cucumber Mango Salad

  • 1-2 mangoes, chopped into 1 inch cubes
  • 1 cucumber, washed and chopped into 1 inch cubes
  • 3 tablespoons rice vinegar
  • 1 tablespoon ume plum vinegar
  • 2 tablespoons sugar
  • 2 drops green mandarin essential oil*
  • Salt and pepper to taste

Instructions

  • Preheat oven to 425 degrees F.
  • In a small saucepan, combine the mango nectar, olive oil, gochujang paste, soy sauce, lime juice and garlic. Bring the sauce to a gentle simmer over medium heat, stirring occasionally.
  • Meanwhile, in a small bowl combine the cornstarch with a tablespoon of water to create a slurry. Set aside. Once the sauce is simmering add the slurry into the sauce and continue simmering for about a minute or until the sauce is thickened. Once the sauce is off the heat stir in the ginger and bergamot essential oils.
  • On a sheet pan, toss the chicken with the gochujang sauce. Add a sprinkle of salt and pepper and stir all together until well combined. Put in the oven and cook for about 15 minutes, until the chicken is cooked through. I like to put my oven on broil for the last 2 minutes of the cooking process so the sauce gets sticky and the chicken gets a little bit of char. Don't let it burn!
  • For serving, there is no hard and fast rule! Divide the rice among the bowls and top with chicken, cucumber-mango salad, kimchi, seaweed salad, and avocado. I fried a duck egg and put it on mine. So good! Top with some sesame seeds and sliced green onions. Drizzle with the spicy mayo sauce!

Cucumber Mango Salad and Spicy Mayo Sauce

  • In a medium mixing bowl, add the rice vinegar, ume plum vinegar, sugar, green mandarin essential oil and some salt and pepper and stir until the sugar is dissolved. Toss in the cucumber and mango and combine until well mixed together. I like to do this process at the beginning before I make anything else because then the mango and cucumber have some time to pickle.
  • For the spicy mango sauce combine the mayonnaise with 2 tablespoons of the leftover gochujang sauce from the pan. Easy peasy!

Notes

  • Wash your cucumber!
  • If you do not have ume plum vinegar you can just replace it with apple cider vinegar.
  • If you do not have ginger essential oil then you can replace it with an inch of grated fresh ginger. The other two oils can be left out. They are optional just to add a unique flavor.
 
*We use doTERRA essential oils for cooking because of their high quality and purity. You do not have to use essential oils for this recipe but if you do make sure they are food-grade and safe for internal consumption. Check out my recipe notes on how to make this recipe without essential oils if you so desire.