Korean BBQ Chicken Thighs with Sweet and Sticky Rice
Serves 4
Directions
- 1Add chicken thigh fillets to a bowl.
- 2Add garlic powder, onion powder, white pepper, smoked paprika, ground ginger, salt, gochujang paste and honey.
- 3Mix well.
- 4Place chicken on a lined baking tray.
- 5Oven bake at 200C for 20-25 mins.
- 6Add sushi rice to a pan with water.
- 7Bring to a bubble and simmer for 10 minutes until the water is gone.
- 8Add rice vinegar, sweetener of choice and salt to taste.
- 9Mix it well.
- 10Box everything up into 4 equal servings.
Ingredients
- 1000 g boneless skinless chicken thighs
- 60 g gochujang chilli paste
- 30 g honey
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp white pepper
- 1 tsp ground ginger
- 2 tsp salt
- cooking oil spray
- 250 g dry sticky or sushi rice
- 20 ml rice vinegar
- 15 g 0 cal sweetener of choice (or sugar)
- to taste salt
Equipment
panbaking tray
Tips
- Oven bake at 200°C for 20-25 minutes.
- Cook rice to package instructions then allow to sit for 10 minutes before adding other ingredients.
- Store for up to 5 days in the fridge.
- To reheat, remove the lid, cover with a damp paper towel and microwave for 3-4 minutes.
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