High Protein Korean BBQ Chicken Rice Bowls
Directions
- 1Get your boneless chicken thighs and add black pepper, garlic and ginger paste, gochujang, sriracha, sesame seeds and soy sauce. Mix well.
- 2Thinly slice your cucumbers.
- 3Add salt, fresh garlic, gochujang, honey, rice vinegar, sesame seeds, red pepper flakes, and soy sauce to the cucumbers. Mix well and store in a container to refrigerate.
- 4Lay the marinated chicken on a sheet pan and oven bake or air fry at 200°C/400°F for 16-18 minutes until golden brown and juicy.
- 5Slice up your chicken into delicious cubes.
- 6Serve the chicken with rice and cucumber salad.
Ingredients
- 900 g boneless chicken thighs
- 1.5 tsp black pepper
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 40 g gochujang paste
- 25 g sriracha
- 1 tbsp sesame seeds
- 40 ml light soy sauce
- 400 g cucumbers
- 1 tsp salt
- 1 tsp fresh garlic
- 15 g gochujang
- 15 g honey
- 30 ml rice vinegar
- 1 tbsp sesame seeds
- 1 tsp red pepper flakes
- 25 ml light soy sauce
- 520 g cooked basmati rice
- 0 black sesame seeds
Equipment
baking sheetknifemixing bowloven or air fryer
Tips
- Marinate the chicken overnight for best flavor. You can use chicken breast, slicing it thinly before marinating.
- Make the cucumber salad in batches and store it for later use. The flavors improve over time.
- When air frying, monitor the chicken; it may cook faster if the sheet pan isn't full.
- Store cucumbers separately when reheating; warm the chicken and rice in a pan on low heat.
- Garnish with black sesame seeds (optional).