Directions
- 1Add black pepper, garlic and ginger paste, gochujang, sriracha, sesame seeds, and soy sauce to boneless chicken thighs.
- 2Mix the chicken and marinade until well combined.
- 3Thinly slice cucumbers.
- 4Add salt, fresh garlic, gochujang, honey, rice vinegar, sesame seeds, red pepper flakes, and soy sauce to the sliced cucumbers.
- 5Mix the cucumber salad ingredients until well combined.
- 6Store the cucumber salad in a container and refrigerate to last for the entire week.
- 7Lay down the chicken thighs on a sheet pan.
- 8Oven bake or air fry the chicken at 200C / 400F for 16-18 minutes until golden brown and juicy.
- 9Slice the cooked chicken into cubes.
- 10Serve the chicken with rice and the cucumber salad.
Ingredients
- 900 g Raw Chicken Thighs, Boneless Skinless
- 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 thinly sliced
- 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 or Chilli Flakes
- 25 ml Light Soy Sauce
- 520 g Cooked Basmati Rice
- Black Sesame Seeds
Equipment
containersheet panovenair fryerpan
Tips
- You can use chicken breast for this recipe too, just slice into thinner fillets before marinating.
- Marinate the chicken overnight for the best flavour.
- Make the cucumber salad in batches and store to use for any meal, as the flavours get even better the next days.
- When air frying the chicken, keep an eye on it; if your sheet pan is not full, the chicken will cook in less time (approx 12-13mins). Make sure you get a nice char!
- To reheat, store the cucumbers separately as it’s served cold. Warm up the chicken and rice in a pan for a few mins on low heat.
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