Gochujang Chicken Thighs
Serves 1
Directions
- 1Into a bowl add gochujang, minced garlic, sweetener, honey, garlic powder, salt, pepper and a splash of water.
- 2In a container, combine sliced cucumber, garlic powder, sesame oil, soy sauce, gochugaru, green onions, sesame seeds, salt and pepper and mix well.
- 3Cube the chicken thighs and season with garlic powder, salt and pepper.
- 4On medium-high heat, spray a pan with cooking spray and cook the chicken until a golden exterior develops on all sides.
- 5Add the sauce mixture to the pan to coat the chicken.
- 6Cook until the sauce turns into a sticky glaze.
- 7Serve over white rice and top with sesame seeds and green onions.
Ingredients
- 250 g skinless chicken thigh, cubed
- 1/2 tbsp gochujang
- 1/2 tbsp minced garlic
- 2 tsp sweetener
- 5 g honey
- 2 tsp garlic powder
- salt (optional)
- pepper (optional)
- water
- 125-150 g white rice, cooked
- 1 whole cucumber, sliced
- 1 tsp garlic powder
- 5 ml sesame oil
- 5 ml soy sauce
- 1 pinch gochugaru (optional)
- green onions
- sesame seeds
Equipment
bowlcontainerpan
Related recipes
Honey Gochujang Chicken Wrap
Korean · Salad
Korean Carrot Salad
Korean · Salad
Air-Fried Sweet & Sticky Korean Chicken Wings with Kimchi Slaw Salad
Korean · Salad50m
Gut-Friendly Salad
Korean · Salad
Korean Barbecue Chicken Salad
Korean · Salad40m
Sticky Korean BBQ beef with a smashed cucumber salad
Korean · Salad30m
Meal Prep KBBQ Chicken Bowls with Cucumber Salad
Korean · Salad
Poké bowl con salmón picante
Korean · Salad
냉털 양배추 샐러드 5종 (5 kinds of Cabbage Salad)
Korean · Salad
Cucumber Salad
Korean · Salad
Korean Kohlrabi Salat
Korean · Salad
KBBQ Garlic Chicken Bowls w/ Cucumber Salad
Korean · Salad