1Into a bowl add the following ingredients: ½ Tbsp Gochujang, 1 Tbsp Low Calorie Ketchup, 1 Tbsp Minced Garlic , 2 Tsp Sweetener, 5g Honey and a splash of water.
2Add the following into a container to make the cucumber salad: 1 Sliced Cucumber, 1 Tsp Garlic Powder or Minced Garlic, 5ml Sesame Oil, 5ml Soy Sauce, Pinch of Gochugaru or Chili powder, Green Onions, Sesame Seeds, Salt and Pepper to taste and mix well.
3Cube up the chicken thighs into bite sized cubes and season with 2 Tsp Garlic Powder, Salt and Pepper to taste.
4On a medium-high heat, spray your pan with cooking spray and cook the chicken thighs until it develops a golden exterior on all sides.
5Add the sauce mixture from earlier to evenly coat the chicken.
6Cook until the sauce has reduced into a sticky glaze.
7Serve on white rice, top with sesame seeds, green onions and enjoy!
Ingredients
250 g Skinless Chicken Thighs
0.5 Tbsp Gochujang
1 Tbsp Low Calorie Ketchup
1 Tbsp Minced Garlic
2 Tsp Sweetener
5 g Honey
2 Tsp Garlic Powder
Salt
Pepper
125 g Cooked White Rice
Green Onions
Cooking Spray
splash water
1 Sliced Cucumber
1 Tsp Garlic Powder or Minced Garlic
5 ml Sesame Oil
5 ml Soy Sauce
Pinch Gochugaru or Chili powder
Sesame Seeds
Equipment
bowlcontainerpan
Korean Sweet & Spicy Chicken Thighs (Yangnyeom) | Clip Recipe