High Protein Korean BBQ Chicken Rice Bowls
Serves 4
Directions
- 1Portion out the sticky Korean fried chicken into meal prep containers along with white rice.
- 2Add sliced zucchini to the meal prep containers.
Ingredients
- 900 g Raw Chicken Thighs, Boneless Skinless
- 1.5 Tsp Black Pepper
- 1 Tbsp Garlic Paste
- 1 Tbsp Ginger Paste
- 40 g Gochujang Paste
- 25 g Sriracha
- 1 Tbsp Sesame Seeds
- 40 ml Light Soy Sauce
- 400 g Cucumbers thinly sliced
- 1 Tsp Salt
- 1 Tsp Fresh Garlic
- 15 g Gochujang
- 15 g Honey
- 30 ml Rice Vinegar
- 1 Tbsp Sesame Seeds
- 1 Tsp Red Pepper Flakes or Chilli Flakes
- 25 ml Light Soy Sauce
- 520 g Cooked Basmati Rice
- Black Sesame Seeds
Equipment
air fryersheet pancontainer
Tips
- You can use chicken breast for this recipe too, just slice into thinner fillets before marinating.
- Marinate the chicken overnight for the best flavour, trust me. But you can cook straight after marinating too!
- Make the cucumber salad in batches and store to use for any meal! The flavours get even better the next days.
- When you air fry the chicken, keep an eye on it, if your sheet pan is not full then the chicken will cook in less time (approx 12-13mins) make sure you get a nice char!
- To reheat, best to store the cucumbers separately as it’s served cold. Warm up the chicken and rice in a pan for a few mins on low heat.
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