Spicy Korean BBQ Chicken Bowl with Cucumber Salad
Directions
- 1Season chicken thighs with salt, pepper, garlic powder, and cornstarch.
- 2Make cucumber salad by mixing sliced cucumbers, red onions, brown sugar, salt, garlic, soy sauce, rice vinegar, sesame oil, cilantro, and chili flakes.
- 3Sear chicken thighs on high heat for 4–6 minutes per side until golden brown.
- 4Let the chicken rest.
- 5Make the sauce by melting butter in a pan, adding minced garlic and cooking for a few minutes.
- 6Add honey and gochujang to the pan and stir.
- 7Add water and sesame oil to the sauce.
- 8Add the resting juices from the chicken to the sauce.
- 9Return chicken to the sauce and coat.
- 10Serve the chicken over rice with cucumber salad.
Ingredients
- 16 oz chicken thighs, boneless skinless
- 1 salt
- 1 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 sugar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- 1 clove garlic, minced
- 0.25 tsp chili flakes
- 1 fresh cilantro, chopped
- 1 cup rice
Equipment
platepaper towelsknifebowlfrying pantongswooden spatula
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