Directions
- 1Combine boneless skinless chicken thighs with soy sauce, honey, gochujang, garlic and ginger purée, rice vinegar, a little bit of oil and yellow onion to make your chicken bulgogi marinade.
- 2Slice six mini cucumbers into quarters and combine with soy sauce, rice vinegar, honey, a little minced garlic, some toasted sesame oil and sesame seeds.
- 3Mix all the ingredients shown on screen to make the low calorie spicy mayo.
- 4Cook the chicken until it gets a good sear on each side and caramelization.
- 5Slice the chicken into strips.
- 6Assemble your bowls: add steamed rice, chicken bulgogi, half an avocado, cucumber salad, green onions and spicy mayo.
- 7Top off with sesame seeds and chili flakes.
Ingredients
- 900 g boneless skinless chicken thighs
- 75 g soy sauce
- 80 g honey
- 45 g gochujang
- 20 g garlic purée
- 20 g ginger purée
- 20 g rice vinegar
- 10 g neutral oil
- 0.5 diced yellow onion
- 0 black pepper
- 0 gochugaru
- 6 mini cucumbers
- 60 g rice vinegar
- 45 g soy sauce
- 30 g honey
- 5 g toasted sesame oil
- 2 cloves minced garlic
- 0 sesame seeds
- 240 g sriracha
- 240 g nonfat plain greek yogurt
- 75 g light mayo
- 30 g rice vinegar
- 30 g gochujang
- 5 g toasted sesame oil
- 0 salt
- 0 pepper
- 250 g sushi/short grain rice
- 0 green onions
- 0 sesame seeds
- 0 gochugaru
Equipment
knifebowlwhiskglass containerfrying pantongsspoon
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