Spicy Korean BBQ Chicken Bowl

30 mins
Serves 2
tiktok.com

Directions

  1. 1Pat dry the chicken thighs.
  2. 2Pat dry the chicken thighs.
  3. 3Pat dry the chicken thighs.
  4. 4Season the chicken thighs with salt, pepper, and garlic powder.
  5. 5Season the chicken thighs with salt, pepper, and garlic powder.
  6. 6Season the chicken thighs with salt, pepper, and garlic powder.
  7. 7Add a tablespoon of cornstarch to the chicken thighs and set aside.
  8. 8Add a tablespoon of cornstarch to the chicken thighs and set aside.
  9. 9Add a tablespoon of cornstarch to the chicken thighs and set aside.
  10. 10Slice the cucumbers for the cucumber salad.
  11. 11Slice the cucumbers for the cucumber salad.
  12. 12Slice the cucumbers for the cucumber salad.
  13. 13Thinly slice half a red onion.
  14. 14Thinly slice half a red onion.
  15. 15Thinly slice half a red onion.
  16. 16Combine sliced cucumber, red onion, brown sugar, salt, garlic, soy sauce, rice vinegar, and sesame oil in a bowl.
  17. 17Combine sliced cucumber, red onion, brown sugar, salt, garlic, soy sauce, rice vinegar, and sesame oil in a bowl.
  18. 18Combine sliced cucumber, red onion, brown sugar, salt, garlic, soy sauce, rice vinegar, and sesame oil in a bowl.
  19. 19Add cilantro and chili flakes to the cucumber salad mixture and mix well.
  20. 20Add cilantro and chili flakes to the cucumber salad mixture and mix well.
  21. 21Add cilantro and chili flakes to the cucumber salad mixture and mix well.
  22. 22Place the cucumber salad in the fridge.
  23. 23Place the cucumber salad in the fridge.
  24. 24Place the cucumber salad in the fridge.
  25. 25Sear the chicken thighs on high heat for 4 to 6 minutes per side in a pan.
  26. 26Sear the chicken thighs on high heat for 4 to 6 minutes per side in a pan.
  27. 27Sear the chicken thighs on high heat for 4 to 6 minutes per side in a pan.
  28. 28Remove the chicken from the pan and let it rest.
  29. 29Remove the chicken from the pan and let it rest.
  30. 30Remove the chicken from the pan and let it rest.
  31. 31In the same pan, melt a tablespoon of butter.
  32. 32In the same pan, melt a tablespoon of butter.
  33. 33In the same pan, melt a tablespoon of butter.
  34. 34Add minced garlic to the butter and cook for a few minutes.
  35. 35Add minced garlic to the butter and cook for a few minutes.
  36. 36Add minced garlic to the butter and cook for a few minutes.
  37. 37Add honey and gochujang to the pan.
  38. 38Add honey and gochujang to the pan.
  39. 39Add honey and gochujang to the pan.
  40. 40Add water, sesame oil, and the resting juices from the chicken thighs to the sauce.
  41. 41Add water, sesame oil, and the resting juices from the chicken thighs to the sauce.
  42. 42Add water, sesame oil, and the resting juices from the chicken thighs to the sauce.
  43. 43Return the chicken to the sauce and coat it evenly.
  44. 44Return the chicken to the sauce and coat it evenly.
  45. 45Return the chicken to the sauce and coat it evenly.
  46. 46Serve the chicken over rice.
  47. 47Serve the chicken over rice.
  48. 48Serve the chicken over rice.
  49. 49Top with the prepared cucumber salad.
  50. 50Top with the prepared cucumber salad.
  51. 51Top with the prepared cucumber salad.
  52. 52Garnish with sesame seeds.
  53. 53Garnish with sesame seeds.
  54. 54Garnish with sesame seeds.

Ingredients

  • 16 oz chicken thighs, boneless skinless
  • 16 oz chicken thighs, boneless skinless
  • 16 oz chicken thighs, boneless skinless
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 2 tsp avocado oil
  • 2 tsp avocado oil
  • 2 tsp avocado oil
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 2 tbsp gochujang
  • 2 tbsp gochujang
  • 2 tbsp gochujang
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 2 large cucumbers, thinly sliced
  • 2 large cucumbers, thinly sliced
  • 2 large cucumbers, thinly sliced
  • 0.5 red onion, thinly sliced
  • 0.5 red onion, thinly sliced
  • 0.5 red onion, thinly sliced
  • 0.25 cup rice vinegar
  • 0.25 cup rice vinegar
  • 0.25 cup rice vinegar
  • 1 tbsp brown sugar
  • 1 tbsp brown sugar
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1 clove garlic, minced
  • 1 clove garlic, minced
  • cilantro, chopped
  • cilantro, chopped
  • cilantro, chopped
  • 0.25 tsp chili flakes
  • 0.25 tsp chili flakes
  • 0.25 tsp chili flakes
  • 1 cup rice
  • 1 cup rice
  • 1 cup rice
  • 1 tsp toasted sesame seeds
  • 1 tsp toasted sesame seeds
  • 1 tsp toasted sesame seeds

Equipment

bowlpantongs

Tips

  • The secret for the sauce is adding the resting juices from the chicken thighs.
  • This recipe is easy, healthy and quick to make, taking only 30 minutes to make for two servings.