High Protein Korean BBQ Chicken Rice Bowls

16 mins
Serves 1
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Directions

  1. 1Add black pepper, garlic & ginger paste, Gochujang, Sriracha, sesame seeds, and soy sauce to the boneless chicken thighs.
  2. 2Add black pepper, garlic & ginger paste, Gochujang, Sriracha, sesame seeds, and soy sauce to the boneless chicken thighs.
  3. 3Add black pepper, garlic & ginger paste, Gochujang, Sriracha, sesame seeds, and soy sauce to the boneless chicken thighs.
  4. 4Mix the chicken and marinade together.
  5. 5Mix the chicken and marinade together.
  6. 6Mix the chicken and marinade together.
  7. 7Thinly slice the cucumbers.
  8. 8Thinly slice the cucumbers.
  9. 9Thinly slice the cucumbers.
  10. 10Add 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.
  11. 11Add 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.
  12. 12Add 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.
  13. 13Mix the cucumber salad until well combined.
  14. 14Mix the cucumber salad until well combined.
  15. 15Mix the cucumber salad until well combined.
  16. 16Store the cucumber salad in a container and refrigerate for the week.
  17. 17Store the cucumber salad in a container and refrigerate for the week.
  18. 18Store the cucumber salad in a container and refrigerate for the week.
  19. 19Place the marinated chicken thighs on a sheet pan.
  20. 20Place the marinated chicken thighs on a sheet pan.
  21. 21Place the marinated chicken thighs on a sheet pan.
  22. 22Oven bake or air fry the chicken for 16-18 minutes at 200C / 400F until golden and juicy.
  23. 23Oven bake or air fry the chicken for 16-18 minutes at 200C / 400F until golden and juicy.
  24. 24Oven bake or air fry the chicken for 16-18 minutes at 200C / 400F until golden and juicy.
  25. 25Slice the cooked chicken into delicious cubes.
  26. 26Slice the cooked chicken into delicious cubes.
  27. 27Slice the cooked chicken into delicious cubes.
  28. 28Serve the chicken with rice, cucumber salad, and a squeeze of sauce.
  29. 29Serve the chicken with rice, cucumber salad, and a squeeze of sauce.
  30. 30Serve the chicken with rice, cucumber salad, and a squeeze of sauce.

Ingredients

  • 900 g Boneless Chicken Thighs
  • 900 g Boneless Chicken Thighs
  • 900 g Boneless Chicken Thighs
  • Black Pepper
  • Black Pepper
  • Black Pepper
  • Garlic & Ginger Paste
  • Garlic & Ginger Paste
  • Garlic & Ginger Paste
  • Gochujang
  • Gochujang
  • Gochujang
  • Sriracha
  • Sriracha
  • Sriracha
  • Sesame Seeds
  • Sesame Seeds
  • Sesame Seeds
  • Soy Sauce
  • Soy Sauce
  • Soy Sauce
  • 400 g Cucumbers
  • 400 g Cucumbers
  • 400 g Cucumbers
  • Salt
  • Salt
  • Salt
  • Fresh Garlic
  • Fresh Garlic
  • 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
  • 1 Tsp Red Pepper Flakes
  • 1 Tsp Red Pepper Flakes
  • 25 ml Light Soy Sauce
  • 25 ml Light Soy Sauce
  • 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.