1Add black pepper, garlic and ginger paste, gochujang, sriracha, sesame seeds, and soy sauce to boneless chicken thighs.
2Add black pepper, garlic and ginger paste, gochujang, sriracha, sesame seeds, and soy sauce to boneless chicken thighs.
3Add black pepper, garlic and ginger paste, gochujang, sriracha, sesame seeds, and soy sauce to boneless chicken thighs.
4Mix the chicken and marinade until well combined.
5Mix the chicken and marinade until well combined.
6Mix the chicken and marinade until well combined.
7Thinly slice cucumbers.
8Thinly slice cucumbers.
9Thinly slice cucumbers.
10Add salt, fresh garlic, gochujang, honey, rice vinegar, sesame seeds, red pepper flakes, and soy sauce to the sliced cucumbers.
11Add salt, fresh garlic, gochujang, honey, rice vinegar, sesame seeds, red pepper flakes, and soy sauce to the sliced cucumbers.
12Add salt, fresh garlic, gochujang, honey, rice vinegar, sesame seeds, red pepper flakes, and soy sauce to the sliced cucumbers.
13Mix the cucumber salad ingredients until well combined.
14Mix the cucumber salad ingredients until well combined.
15Mix the cucumber salad ingredients until well combined.
16Store the cucumber salad in a container and refrigerate to last for the entire week.
17Store the cucumber salad in a container and refrigerate to last for the entire week.
18Store the cucumber salad in a container and refrigerate to last for the entire week.
19Lay down the chicken thighs on a sheet pan.
20Lay down the chicken thighs on a sheet pan.
21Lay down the chicken thighs on a sheet pan.
22Oven bake or air fry the chicken at 200C / 400F for 16-18 minutes until golden brown and juicy.
23Oven bake or air fry the chicken at 200C / 400F for 16-18 minutes until golden brown and juicy.
24Oven bake or air fry the chicken at 200C / 400F for 16-18 minutes until golden brown and juicy.
25Slice the cooked chicken into cubes.
26Slice the cooked chicken into cubes.
27Slice the cooked chicken into cubes.
28Serve the chicken with rice and the cucumber salad.
29Serve the chicken with rice and the cucumber salad.
30Serve the chicken with rice and the 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 thinly sliced
400 g Cucumbers thinly sliced
400 g Cucumbers thinly sliced
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 or Chilli Flakes
1 Tsp Red Pepper Flakes or Chilli Flakes
1 Tsp Red Pepper Flakes or Chilli 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
Black Sesame Seeds
Black Sesame Seeds
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.