High Protein Korean BBQ Chicken Rice Bowls
Directions
- 1Add black pepper, garlic & ginger paste, Gochujang, Sriracha, sesame seeds, and soy sauce to the boneless chicken thighs.
- 2Mix the chicken and marinade together.
- 3Thinly slice the cucumbers.
- 4Add salt, fresh garlic, 15g Gochujang, 15g honey, 30ml rice vinegar, 1 Tbsp sesame seeds, 1 Tsp red pepper flakes, and 25ml light soy sauce to the sliced cucumbers.
- 5Mix the cucumber salad until well combined.
- 6Store the cucumber salad in a container and refrigerate for the week.
- 7Place the marinated chicken thighs on a sheet pan.
- 8Oven bake or air fry the chicken for 16-18 minutes at 200C / 400F until golden and juicy.
- 9Slice the cooked chicken into delicious cubes.
- 10Serve the chicken with rice, cucumber salad, and a squeeze of sauce.
Ingredients
- 900 g Boneless Chicken Thighs
- Black Pepper
- Garlic & Ginger Paste
- Gochujang
- Sriracha
- Sesame Seeds
- Soy Sauce
- 400 g Cucumbers
- Salt
- 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
Equipment
Sheet PanContainer
Tips
- Mix the chicken marinade till you lose patience.
- Mix the cucumber salad till well combined.
- Store the cucumber salad in a container and refrigerate for the week.
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