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.
- 5Mix till well combined and store in a container and refrigerate for the week.
- 6Lay down your chicken thighs on a sheet pan and oven bake or air fry at 200C / 400F for 16-18 minutes until golden brown and juicy.
- 7Slice up your chicken into delicious cubes.
- 8Serve with rice and cucumber salad.
Ingredients
- 900 g Boneless chicken thighs
- 1 tsp Black pepper
- 1 tbsp Garlic and ginger paste
- 2 tbsp Gochujang
- 1 tbsp Sriracha
- 1 tbsp Sesame seeds
- 2 tbsp 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
- 1 cup Rice
Equipment
sheet panknifespoonbowl
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