Spicy Korean BBQ Chicken Bowl with Cucumber Salad

30 mins
Serves 2
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Directions

  1. 1Season chicken thighs with salt, pepper, garlic powder, and cornstarch.
  2. 2Season chicken thighs with salt, pepper, garlic powder, and cornstarch.
  3. 3Season chicken thighs with salt, pepper, garlic powder, and cornstarch.
  4. 4Make cucumber salad by mixing sliced cucumbers, red onions, brown sugar, salt, garlic, soy sauce, rice vinegar, sesame oil, cilantro, and chili flakes.
  5. 5Make cucumber salad by mixing sliced cucumbers, red onions, brown sugar, salt, garlic, soy sauce, rice vinegar, sesame oil, cilantro, and chili flakes.
  6. 6Make cucumber salad by mixing sliced cucumbers, red onions, brown sugar, salt, garlic, soy sauce, rice vinegar, sesame oil, cilantro, and chili flakes.
  7. 7Sear chicken thighs on high heat for 4–6 minutes per side until golden brown.
  8. 8Sear chicken thighs on high heat for 4–6 minutes per side until golden brown.
  9. 9Sear chicken thighs on high heat for 4–6 minutes per side until golden brown.
  10. 10Let the chicken rest.
  11. 11Let the chicken rest.
  12. 12Let the chicken rest.
  13. 13Make the sauce by melting butter in a pan, adding minced garlic and cooking for a few minutes.
  14. 14Make the sauce by melting butter in a pan, adding minced garlic and cooking for a few minutes.
  15. 15Make the sauce by melting butter in a pan, adding minced garlic and cooking for a few minutes.
  16. 16Add honey and gochujang to the pan and stir.
  17. 17Add honey and gochujang to the pan and stir.
  18. 18Add honey and gochujang to the pan and stir.
  19. 19Add water and sesame oil to the sauce.
  20. 20Add water and sesame oil to the sauce.
  21. 21Add water and sesame oil to the sauce.
  22. 22Add the resting juices from the chicken to the sauce.
  23. 23Add the resting juices from the chicken to the sauce.
  24. 24Add the resting juices from the chicken to the sauce.
  25. 25Return chicken to the sauce and coat.
  26. 26Return chicken to the sauce and coat.
  27. 27Return chicken to the sauce and coat.
  28. 28Serve the chicken over rice with cucumber salad.
  29. 29Serve the chicken over rice with cucumber salad.
  30. 30Serve the chicken over rice with cucumber salad.

Ingredients

  • 16 oz chicken thighs, boneless skinless
  • 16 oz chicken thighs, boneless skinless
  • 16 oz chicken thighs, boneless skinless
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 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 sugar
  • 1 tbsp sugar
  • 1 tbsp 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 tsp toasted sesame seeds
  • 1 tsp toasted sesame seeds
  • 1 tsp toasted sesame seeds
  • 1 clove garlic, minced
  • 1 clove garlic, minced
  • 1 clove garlic, minced
  • 0.25 tsp chili flakes
  • 0.25 tsp chili flakes
  • 0.25 tsp chili flakes
  • 1 fresh cilantro, chopped
  • 1 fresh cilantro, chopped
  • 1 fresh cilantro, chopped
  • 1 cup rice
  • 1 cup rice
  • 1 cup rice

Equipment

platepaper towelsknifebowlfrying pantongswooden spatula
Spicy Korean BBQ Chicken Bowl with Cucumber Salad | Clip Recipe