Directions
- 1Season chicken thighs with salt, pepper, garlic powder and cornstarch.
- 2Set seasoned chicken aside.
- 3Slice the cucumber and red onion for the salad.
- 4Add cucumber, red onion, brown sugar, salt, garlic, soy sauce, rice vinegar, sesame oil, cilantro, and chili flakes to a bowl.
- 5Place the cucumber salad in the fridge.
- 6Sear chicken thighs on high heat for 4-6 minutes per side.
- 7Let chicken rest.
- 8Add butter and garlic to the pan and cook for a few minutes.
- 9Add honey and gochujang.
- 10Add water and sesame oil.
- 11Add the resting juices from the chicken thighs.
- 12Return the chicken to the sauce.
- 13Serve chicken over rice with cucumber salad.
Ingredients
- 16 oz chicken thighs
- 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 cucumber
- 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
- rice
Tips
- Add resting juices from the chicken thighs to the sauce.
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