High Protein Korean BBQ Chicken Rice Bowls
Directions
- 1Mix 900g boneless 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. Mix well.
- 2Thinly slice 400g cucumbers.
- 3Mix 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. Mix well and refrigerate.
- 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 the cooked chicken into cubes.
- 6Serve the chicken with rice and cucumber salad. Garnish with black sesame seeds (optional).
Ingredients
- 900 g Boneless Chicken Thighs
- 1.5 tsp Black Pepper
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- 40 g Gochujang Paste
- 25 g Sriracha
- 1 tbsp Sesame Seeds
- 40 ml Light Soy Sauce
- 400 g Cucumbers
- 1 tsp Salt
- 1 tsp Fresh Garlic
- 15 g Gochujang
- 15 g Honey
- 30 ml Rice Vinegar
- 1 tbsp Sesame Seeds
- 1 tsp Red Pepper Flakes
- 25 ml Light Soy Sauce
- 520 g Cooked Basmati Rice
- 0 Black Sesame Seeds
Equipment
baking sheetknifemixing bowlspoonair fryer or oven
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