High Protein Korean BBQ Chicken Rice Bowls
Directions
- 1Get your boneless chicken thighs, add black pepper, garlic and ginger paste, gochujang, sriracha, sesame seeds and soy sauce.
- 2Mix until you lose patience.
- 3Thinly slice your cucumbers.
- 4Add salt, fresh garlic, gochujang, honey, rice vinegar, sesame seeds, red pepper flakes and soy sauce to the cucumbers.
- 5Mix well and store in a container and refrigerate for the week.
- 6Lay down your chicken thighs on a sheet pan.
- 7Oven bake or air fry at 200C/400F for 16-18 minutes until golden brown and juicy.
- 8Slice up your chicken into delicious cubes.
- 9Serve with rice and cucumber salad.
Ingredients
- 900 g Boneless chicken thighs
- 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
- 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
- 25 ml Light soy sauce
- 520 g Cooked basmati rice
- 0 Black sesame seeds
Equipment
knifesheet panoven or air fryermixing bowl
Related recipes
Gochujang Chicken Thighs
Korean · Salad
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