High Protein Korean BBQ Chicken Rice Bowls

1 mins
Serves 1
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Directions

  1. 1Get your boneless chicken thighs and add black pepper, garlic and ginger paste, gochujang, sriracha, sesame seeds and soy sauce. Mix well.
  2. 2Get your boneless chicken thighs and add black pepper, garlic and ginger paste, gochujang, sriracha, sesame seeds and soy sauce. Mix well.
  3. 3Get your boneless chicken thighs and add black pepper, garlic and ginger paste, gochujang, sriracha, sesame seeds and soy sauce. Mix well.
  4. 4Thinly slice your cucumbers.
  5. 5Thinly slice your cucumbers.
  6. 6Thinly slice your cucumbers.
  7. 7Add 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.
  8. 8Add 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.
  9. 9Add 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.
  10. 10Lay 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.
  11. 11Lay 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.
  12. 12Lay 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.
  13. 13Slice up your chicken into delicious cubes.
  14. 14Slice up your chicken into delicious cubes.
  15. 15Slice up your chicken into delicious cubes.
  16. 16Serve the chicken with rice and cucumber salad.
  17. 17Serve the chicken with rice and cucumber salad.
  18. 18Serve the chicken with rice and cucumber salad.

Ingredients

  • 900 g boneless chicken thighs
  • 900 g boneless chicken thighs
  • 900 g boneless chicken thighs
  • 1.5 tsp black pepper
  • 1.5 tsp black pepper
  • 1.5 tsp black pepper
  • 1 tbsp garlic paste
  • 1 tbsp garlic paste
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tbsp ginger paste
  • 1 tbsp ginger paste
  • 40 g gochujang paste
  • 40 g gochujang paste
  • 40 g gochujang paste
  • 25 g sriracha
  • 25 g sriracha
  • 25 g sriracha
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds
  • 40 ml light soy sauce
  • 40 ml light soy sauce
  • 40 ml light soy sauce
  • 400 g cucumbers
  • 400 g cucumbers
  • 400 g cucumbers
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp fresh garlic
  • 1 tsp fresh garlic
  • 1 tsp fresh garlic
  • 15 g gochujang
  • 15 g gochujang
  • 15 g gochujang
  • 15 g honey
  • 15 g honey
  • 15 g honey
  • 30 ml rice vinegar
  • 30 ml rice vinegar
  • 30 ml rice vinegar
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds
  • 1 tsp red pepper flakes
  • 1 tsp red pepper flakes
  • 1 tsp red pepper flakes
  • 25 ml light soy sauce
  • 25 ml light soy sauce
  • 25 ml light soy sauce
  • 520 g cooked basmati rice
  • 520 g cooked basmati rice
  • 520 g cooked basmati rice
  • 0 black sesame seeds
  • 0 black sesame seeds
  • 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).