Directions
- 1Season the chicken thighs with salt, pepper, and garlic powder.
- 2Add cornstarch and set aside.
- 3Slice cucumbers and red onion for the salad.
- 4Combine cucumber, red onion, brown sugar, salt, garlic, soy sauce, rice vinegar, sesame oil, cilantro and chili flakes in a bowl.
- 5Refrigerate the cucumber salad.
- 6Sear the chicken thighs on high heat for 4-6 minutes per side.
- 7Let the chicken rest.
- 8Melt butter in a pan, add garlic, then add honey and gochujang.
- 9Add water, sesame oil, and the resting juices from the chicken thighs.
- 10Return the chicken to the sauce.
- 11Serve over rice with the cucumber salad.
Ingredients
- 16 oz chicken thighs, boneless skinless
- to taste salt
- to taste 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
- fresh cilantro, chopped
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