High Protein Korean BBQ Chicken Rice Bowls
Directions
- 1Combine chicken thighs, black pepper, garlic paste, ginger paste, gochujang paste, sriracha, sesame seeds, and soy sauce in a bowl. Mix well.
- 2Thinly slice cucumbers.
- 3Mix sliced cucumbers with salt, fresh garlic, gochujang, honey, rice vinegar, sesame seeds, red pepper flakes, and soy sauce.
- 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.
- 5Slice cooked chicken into cubes.
- 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
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