High Protein Korean BBQ Chicken Rice Bowls

1 mins
Serves 4
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Directions

  1. 1Get your boneless chicken thighs, add black pepper, garlic and ginger paste, gochujang, sriracha, sesame seeds and soy sauce. Mix till you lose patience.
  2. 2Thinly slice your cucumbers.
  3. 3Add salt, fresh garlic, gochujang, honey, rice vinegar, sesame seeds, red pepper flakes and soy sauce to the cucumbers. Mix till well combined and store in a container and refrigerate for the week.
  4. 4Lay down your chicken thighs on a sheet pan and oven bake or air fry for 16-18 minutes at 200C/400F till golden brown and juicy.
  5. 5Slice up your chicken into delicious cubes.
  6. 6Serve 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 sheetknifebowlspooncontainer