High Protein Korean BBQ Chicken Rice Bowls

1 mins
Serves 4
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Directions

  1. 1Mix 900g boneless, skinless chicken thighs with 1.5 tsp black pepper, 1 tbsp garlic paste, 1 tbsp ginger paste, 40g Gochujang paste, 25g sriracha, 1 tbsp sesame seeds and 40ml light soy sauce.
  2. 2Mix 900g boneless, skinless chicken thighs with 1.5 tsp black pepper, 1 tbsp garlic paste, 1 tbsp ginger paste, 40g Gochujang paste, 25g sriracha, 1 tbsp sesame seeds and 40ml light soy sauce.
  3. 3Mix 900g boneless, skinless chicken thighs with 1.5 tsp black pepper, 1 tbsp garlic paste, 1 tbsp ginger paste, 40g Gochujang paste, 25g sriracha, 1 tbsp sesame seeds and 40ml light soy sauce.
  4. 4Thinly slice 400g cucumbers.
  5. 5Thinly slice 400g cucumbers.
  6. 6Thinly slice 400g cucumbers.
  7. 7Mix sliced cucumbers with 1 tsp salt, 1 tsp fresh garlic, 15g Gochujang, 15g honey, 30ml rice vinegar, 1 tbsp sesame seeds, 1 tsp red pepper flakes and 25ml light soy sauce.
  8. 8Mix sliced cucumbers with 1 tsp salt, 1 tsp fresh garlic, 15g Gochujang, 15g honey, 30ml rice vinegar, 1 tbsp sesame seeds, 1 tsp red pepper flakes and 25ml light soy sauce.
  9. 9Mix sliced cucumbers with 1 tsp salt, 1 tsp fresh garlic, 15g Gochujang, 15g honey, 30ml rice vinegar, 1 tbsp sesame seeds, 1 tsp red pepper flakes and 25ml light soy sauce.
  10. 10Place the marinated chicken on a sheet pan and oven bake or air fry at 200°C/400°F for 16-18 minutes until golden brown and juicy.
  11. 11Place the marinated chicken on a sheet pan and oven bake or air fry at 200°C/400°F for 16-18 minutes until golden brown and juicy.
  12. 12Place the marinated chicken on a sheet pan and oven bake or air fry at 200°C/400°F for 16-18 minutes until golden brown and juicy.
  13. 13Slice the cooked chicken into cubes.
  14. 14Slice the cooked chicken into cubes.
  15. 15Slice the cooked chicken into cubes.
  16. 16Serve the chicken with rice and cucumber salad.
  17. 17Serve the chicken with rice and cucumber salad.
  18. 18Serve the chicken with rice and cucumber salad.

Ingredients

  • 900 g Raw Chicken Thighs, Boneless Skinless
  • 900 g Raw Chicken Thighs, Boneless Skinless
  • 900 g Raw Chicken Thighs, Boneless Skinless
  • 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 panknife