High Protein Korean BBQ Chicken Rice Bowls

60 mins
Serves 6
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Directions

  1. 1Combine chicken thighs, black pepper, garlic paste, ginger paste, gochujang paste, sriracha, sesame seeds, and soy sauce in a bowl. Mix well.
  2. 2Thinly slice cucumbers.
  3. 3Mix sliced cucumbers with salt, fresh garlic, gochujang, honey, rice vinegar, sesame seeds, red pepper flakes, and soy sauce.
  4. 4Place marinated chicken on a baking sheet and bake or air fry at 200°C (400°F) for 16-18 minutes until golden brown and juicy.
  5. 5Slice cooked chicken into cubes.
  6. 6Serve chicken with rice and cucumber salad. Garnish with black sesame seeds (optional).

Ingredients

  • 1350 g Raw Chicken Thighs, Boneless Skinless
  • 2.25 tsp Black Pepper
  • 1.5 tbsp Garlic Paste
  • 1.5 tbsp Ginger Paste
  • 60 g Gochujang Paste
  • 37.5 g Sriracha
  • 1.5 tbsp Sesame Seeds
  • 60 ml Light Soy Sauce
  • 600 g Cucumbers, thinly sliced
  • 1.5 tsp Salt
  • 1.5 tsp Fresh Garlic
  • 22.5 g Gochujang
  • 22.5 g Honey
  • 45 ml Rice Vinegar
  • 1.5 tbsp Sesame Seeds
  • 1.5 tsp Red Pepper Flakes
  • 37.5 ml Light Soy Sauce
  • 780 g Cooked Basmati Rice
  • 0 Black Sesame Seeds

Equipment

baking sheetknifemixing bowloven or air fryer

Tips

  • Marinate chicken overnight for best flavor but can be cooked immediately after marinating.
  • Make cucumber salad in batches and store for later use.
  • When air frying, monitor closely; cooking time may be shorter if the pan isn't full.
  • Store cucumbers separately for reheating; warm chicken and rice in a pan on low heat before serving.
  • You can use chicken breast instead of thighs, slicing it thinly before marinating