High Protein Korean BBQ Chicken Rice Bowls

60 mins
Serves 4
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Directions

  1. 1Get your boneless chicken thighs, add black pepper, garlic and ginger paste, gochujang, sriracha, sesame seeds and soy sauce.
  2. 2Get your boneless chicken thighs, add black pepper, garlic and ginger paste, gochujang, sriracha, sesame seeds and soy sauce.
  3. 3Get your boneless chicken thighs, add black pepper, garlic and ginger paste, gochujang, sriracha, sesame seeds and soy sauce.
  4. 4Mix till you lose patience.
  5. 5Mix till you lose patience.
  6. 6Mix till you lose patience.
  7. 7Thinly slice your cucumbers.
  8. 8Thinly slice your cucumbers.
  9. 9Thinly slice your cucumbers.
  10. 10Add salt, fresh garlic, gochujang, honey, rice vinegar, sesame seeds, red pepper flakes and soy sauce to the cucumbers.
  11. 11Add salt, fresh garlic, gochujang, honey, rice vinegar, sesame seeds, red pepper flakes and soy sauce to the cucumbers.
  12. 12Add salt, fresh garlic, gochujang, honey, rice vinegar, sesame seeds, red pepper flakes and soy sauce to the cucumbers.
  13. 13Mix till well combined and store in a container and refrigerate for the week.
  14. 14Mix till well combined and store in a container and refrigerate for the week.
  15. 15Mix till well combined and store in a container and refrigerate for the week.
  16. 16Lay 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.
  17. 17Lay 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.
  18. 18Lay 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.
  19. 19Slice up your chicken into delicious cubes.
  20. 20Slice up your chicken into delicious cubes.
  21. 21Slice up your chicken into delicious cubes.
  22. 22Serve with rice and cucumber salad.
  23. 23Serve with rice and cucumber salad.
  24. 24Serve with rice and cucumber salad.

Ingredients

  • 900 g boneless chicken thighs
  • 900 g boneless chicken thighs
  • 900 g boneless chicken thighs
  • 1.5 tsp black pepper
  • 1.5 tsp black pepper
  • 1.5 tsp black pepper
  • 1 tbsp garlic paste
  • 1 tbsp garlic paste
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tbsp ginger paste
  • 1 tbsp ginger paste
  • 40 g gochujang paste
  • 40 g gochujang paste
  • 40 g gochujang paste
  • 25 g sriracha
  • 25 g sriracha
  • 25 g sriracha
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds
  • 40 ml light soy sauce
  • 40 ml light soy sauce
  • 40 ml light soy sauce
  • 400 g cucumbers
  • 400 g cucumbers
  • 400 g cucumbers
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp fresh garlic
  • 1 tsp fresh garlic
  • 1 tsp fresh garlic
  • 15 g gochujang
  • 15 g gochujang
  • 15 g gochujang
  • 15 g honey
  • 15 g honey
  • 15 g honey
  • 30 ml rice vinegar
  • 30 ml rice vinegar
  • 30 ml rice vinegar
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds
  • 1 tsp red pepper flakes
  • 1 tsp red pepper flakes
  • 1 tsp red pepper flakes
  • 25 ml light soy sauce
  • 25 ml light soy sauce
  • 25 ml light soy sauce
  • 520 g cooked basmati rice
  • 520 g cooked basmati rice
  • 520 g cooked basmati rice
  • 0 black sesame seeds
  • 0 black sesame seeds
  • 0 black sesame seeds

Equipment

ovenair fryersheet panknifemixing bowl