Chilli Chicken Bibimbap

Chilli Chicken Bibimbap

People love Chilli Chicken Bibimbap for its simplicity, which is extensively served in Korean and Asian restaurants. This meal wholesomely combines spicy chilli sauce, fresh vegetables and tender meat. This recipe for easy, delicious Chilli Chicken Bibimbap is perfect for any occasion when you’re in the mood for some fun, wholesome cooking! 

The recipe here permits you to do it in much less time and effort thanks to the shortcuts. We recommend using Licious’ Sichuan Chilly Chicken. Buy online chicken, Cut from the thigh, boneless pieces of chicken are ready to be cooked. As a result, the Chilli Chicken Bibimbap is a great way to prepare your chicken that’s marinated in soy sauce, chilli paste, and other ingredients.

A delicious meal to share with a friend, Chicken Bibimbap is filling, flavour-packed, and will satisfy any hunger. The chicken will be marinated in a quick garlic-soy marinade every step of the way, to make sure it gets crisp and caramelized. Continue adding ingredients to the dish by cooking carrots, spinach, and shiitake mushrooms. You can serve a delicious meal with just a few eggs fried.

What Is Bibimbap? 

A Korean dish comprising mixed rice with sauteed vegetables, accompanied with a sunny side up egg drizzled with chilli garlic sauce and meat on the side. 

 Vegetables to be Added In Chilli Chicken Bibimbap?

You can do so much with Bibimbap. Change the vegetables to make them interesting by adding in your favourite ones. The ingredients include fresh garlic, carrots, mushrooms, spinach, and even jalapenos if desired.

Types of Chicken You Can Use To Cook Chilli Chicken Bibimbap?

Simply put, boneless chicken is the best. You can quickly prepare Sichuan Chilli Chicken from Licious, instead of spending a long time preparing it. Freshly marinated boneless chicken thighs will be the perfect addition to your dish.


for 2 servings

  • 3 cloves garlic, minced, divided
  • freshly ground black pepper, to taste
  • 2 large carrots, julienned
  • 1 tablespoon mirin
  • 1 tablespoon light brown sugar
  • 1 lb boneless, skinless chicken thighs(455 g), sliced into 1/2 inch (1 1/4 cm) strips
  • 4 cups fresh spinach(160 g)
  • 8 oz shiitake mushroom(150 g), stems removed, thinly sliced
  • 1 tablespoon unsalted butter
  • 2 teaspoons fresh ginger, minced
  • 2 scallions, thinly sliced, plus 1 bunch, sliced on the bias, divided
  • ¼ cup soy sauce(60 mL)
  • 4 tablespoons sesame oil, plus 2 tablespoons, divided
  • kosher salt, to taste
  • 2 large eggs


  • sushi rice, cooked
  • 1 cup cabbage kimchi(150 g)
  • Persian cucumber, thinly sliced


In a shallow dish, combine 2 cloves of garlic, the ginger, 2 daintily cut scallions, the soy sauce, 2 tablespoons sesame oil, the mirin, and earthy coloured sugar, and race to join. 

Add the chicken and throw to cover. Cover with cling wrap and let marinate in the cooler for 30 minutes. 

Carry an enormous pot of water to bubble over high hotness and season liberally with salt. Set up an ice shower in an enormous bowl. Whiten the spinach in the bubbling water for 30 seconds at that point, move to the ice shower to stun at that point, channel. Move to a little bowl and season with 1 teaspoon of sesame oil, salt, and pepper. 

In a medium skillet, heat 1 teaspoon of sesame oil over medium-hot. Add the carrots and cook until mellowed, 2-3 minutes. get online chicken Eliminate from the container and put away. Season with salt. 

In a similar skillet, heat 1 tablespoon of sesame oil over medium-high hotness. Add the leftover clove of garlic and cook for 30 seconds until fragrant. Add the mushrooms and cook, mixing now and again, until mellowed, around 2 minutes. Season with salt at that point, eliminate from the dish and put away. 

In a similar skillet, heat the leftover tablespoon of sesame oil over medium-high hotness. Add the marinated chicken and sauté, mixing once in a while, until cooked through around 5 minutes. 

The hotness is a nonstick container over medium-high hotness. Liquefy the spread in the skillet. When the frothing dies down, break the eggs into the container and cook until the whites are firm and brilliant brown around the edges and the yolks are as yet runny, or to your ideal doneness. 

To gather the bibimbap bowls, top the rice with the chicken, kimchi, cut scallions, carrots, spinach, mushrooms, cucumbers, and singed eggs.