KBBQ Chicken with Cucumber Salad & Scallion Rice

Serves 5
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Directions

  1. 1Combine the rice, scallion whites, and broth in a pressure cooker and cook according to your machine’s instructions.
  2. 2Combine the rice, scallion whites, and broth in a pressure cooker and cook according to your machine’s instructions.
  3. 3Combine the rice, scallion whites, and broth in a pressure cooker and cook according to your machine’s instructions.
  4. 4Alternatively, follow package directions to cook on the stovetop or rice cooker.
  5. 5Alternatively, follow package directions to cook on the stovetop or rice cooker.
  6. 6Alternatively, follow package directions to cook on the stovetop or rice cooker.
  7. 7When done, fold in the scallion greens.
  8. 8When done, fold in the scallion greens.
  9. 9When done, fold in the scallion greens.
  10. 10In a large bowl, combine the garlic, ginger, gochujang, light soy sauce, and honey.
  11. 11In a large bowl, combine the garlic, ginger, gochujang, light soy sauce, and honey.
  12. 12In a large bowl, combine the garlic, ginger, gochujang, light soy sauce, and honey.
  13. 13Stir to combine, gradually adding water as needed.
  14. 14Stir to combine, gradually adding water as needed.
  15. 15Stir to combine, gradually adding water as needed.
  16. 16The mixture should be on the thicker side of marinades so it can coat the chicken.
  17. 17The mixture should be on the thicker side of marinades so it can coat the chicken.
  18. 18The mixture should be on the thicker side of marinades so it can coat the chicken.
  19. 19Add the chicken thighs and mix thoroughly to ensure each piece is well coated.
  20. 20Add the chicken thighs and mix thoroughly to ensure each piece is well coated.
  21. 21Add the chicken thighs and mix thoroughly to ensure each piece is well coated.
  22. 22Marinate for 1 hour or up to overnight if you have time.
  23. 23Marinate for 1 hour or up to overnight if you have time.
  24. 24Marinate for 1 hour or up to overnight if you have time.
  25. 25Spray a baking sheet with oil and arrange the chicken in a single layer, leaving space between each piece.
  26. 26Spray a baking sheet with oil and arrange the chicken in a single layer, leaving space between each piece.
  27. 27Spray a baking sheet with oil and arrange the chicken in a single layer, leaving space between each piece.
  28. 28Bake at 450°F for 5 minutes, then broil on high until charred and cooked through.
  29. 29Bake at 450°F for 5 minutes, then broil on high until charred and cooked through.
  30. 30Bake at 450°F for 5 minutes, then broil on high until charred and cooked through.
  31. 31Alternatively, air fry at 400°F for about 12 minutes or until charred and cooked through.
  32. 32Alternatively, air fry at 400°F for about 12 minutes or until charred and cooked through.
  33. 33Alternatively, air fry at 400°F for about 12 minutes or until charred and cooked through.
  34. 34In a large bowl, combine the cucumbers, carrots, and daikon radish.
  35. 35In a large bowl, combine the cucumbers, carrots, and daikon radish.
  36. 36In a large bowl, combine the cucumbers, carrots, and daikon radish.
  37. 37Toss with rice wine vinegar and sesame oil, then add the salt, chili flakes, and sesame seeds while stirring.
  38. 38Toss with rice wine vinegar and sesame oil, then add the salt, chili flakes, and sesame seeds while stirring.
  39. 39Toss with rice wine vinegar and sesame oil, then add the salt, chili flakes, and sesame seeds while stirring.
  40. 40Taste and adjust the salt, acidity, or seasoning as needed.
  41. 41Taste and adjust the salt, acidity, or seasoning as needed.
  42. 42Taste and adjust the salt, acidity, or seasoning as needed.
  43. 43Divide the rice, salad, and chicken evenly between 5 containers.
  44. 44Divide the rice, salad, and chicken evenly between 5 containers.
  45. 45Divide the rice, salad, and chicken evenly between 5 containers.
  46. 46Optionally drizzle with your favorite hot sauce.
  47. 47Optionally drizzle with your favorite hot sauce.
  48. 48Optionally drizzle with your favorite hot sauce.

Ingredients

  • 4 scallions, sliced, whites/greens separated
  • 4 scallions, sliced, whites/greens separated
  • 4 scallions, sliced, whites/greens separated
  • 1.5 cups rice (I use jasmine)
  • 1.5 cups rice (I use jasmine)
  • 1.5 cups rice (I use jasmine)
  • 2.25 cups unsalted chicken bone broth or water
  • 2.25 cups unsalted chicken bone broth or water
  • 2.25 cups unsalted chicken bone broth or water
  • 2 lbs chicken thighs
  • 2 lbs chicken thighs
  • 2 lbs chicken thighs
  • 6 garlic cloves, minced
  • 6 garlic cloves, minced
  • 6 garlic cloves, minced
  • 1 inch piece ginger, grated
  • 1 inch piece ginger, grated
  • 1 inch piece ginger, grated
  • 0.25 cup gochujang
  • 0.25 cup gochujang
  • 0.25 cup gochujang
  • 0.25 cup light soy sauce/GF Tamari
  • 0.25 cup light soy sauce/GF Tamari
  • 0.25 cup light soy sauce/GF Tamari
  • 1 tsp honey
  • 1 tsp honey
  • 1 tsp honey
  • 1 tbsp water, plus additional as needed to thin
  • 1 tbsp water, plus additional as needed to thin
  • 1 tbsp water, plus additional as needed to thin
  • 2 second spray cooking oil
  • 2 second spray cooking oil
  • 2 second spray cooking oil
  • 1.5 lbs cucumbers, diced
  • 1.5 lbs cucumbers, diced
  • 1.5 lbs cucumbers, diced
  • 2 large carrots, grated
  • 2 large carrots, grated
  • 2 large carrots, grated
  • 1 medium daikon radish, grated
  • 1 medium daikon radish, grated
  • 1 medium daikon radish, grated
  • 2 tsp rice wine vinegar
  • 2 tsp rice wine vinegar
  • 2 tsp rice wine vinegar
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tsp diamond crystal kosher salt
  • 1 tsp diamond crystal kosher salt
  • 1 tsp diamond crystal kosher salt
  • 2 -4 tbsp korean chili flakes
  • 2 -4 tbsp korean chili flakes
  • 2 -4 tbsp korean chili flakes
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds

Equipment

pressure cookerrice cookerlarge bowlbaking sheet