Directions
- 1Pat dry the chicken thighs.
- 2Season the chicken thighs with salt, pepper, and garlic powder.
- 3Add a tablespoon of cornstarch to the chicken thighs and set aside.
- 4Slice the cucumbers for the cucumber salad.
- 5Thinly slice half a red onion.
- 6Combine sliced cucumber, red onion, brown sugar, salt, garlic, soy sauce, rice vinegar, and sesame oil in a bowl.
- 7Add cilantro and chili flakes to the cucumber salad mixture and mix well.
- 8Place the cucumber salad in the fridge.
- 9Sear the chicken thighs on high heat for 4 to 6 minutes per side in a pan.
- 10Remove the chicken from the pan and let it rest.
- 11In the same pan, melt a tablespoon of butter.
- 12Add minced garlic to the butter and cook for a few minutes.
- 13Add honey and gochujang to the pan.
- 14Add water, sesame oil, and the resting juices from the chicken thighs to the sauce.
- 15Return the chicken to the sauce and coat it evenly.
- 16Serve the chicken over rice.
- 17Top with the prepared cucumber salad.
- 18Garnish with sesame seeds.
Ingredients
- 16 oz chicken thighs, boneless skinless
- salt
- pepper
- 1 tsp garlic powder
- 1 tbsp cornstarch
- 2 tsp avocado oil
- 1 tbsp butter
- 2 tbsp gochujang
- 1 tbsp honey
- 3 cloves garlic, minced
- 0.5 cup water
- 1 tsp sesame oil
- 2 large cucumbers, thinly sliced
- 0.5 red onion, thinly sliced
- 0.25 cup rice vinegar
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 clove garlic, minced
- cilantro, chopped
- 0.25 tsp chili flakes
- 1 cup rice
- 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.
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