Korean BBQ Chicken Thighs with Sweet and Sticky Rice

Serves 4
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Directions

  1. 1Add chicken thigh fillets to a bowl.
  2. 2Add chicken thigh fillets to a bowl.
  3. 3Add chicken thigh fillets to a bowl.
  4. 4Add garlic powder, onion powder, white pepper, smoked paprika, ground ginger, salt, gochujang paste and honey.
  5. 5Add garlic powder, onion powder, white pepper, smoked paprika, ground ginger, salt, gochujang paste and honey.
  6. 6Add garlic powder, onion powder, white pepper, smoked paprika, ground ginger, salt, gochujang paste and honey.
  7. 7Mix well.
  8. 8Mix well.
  9. 9Mix well.
  10. 10Place chicken on a lined baking tray.
  11. 11Place chicken on a lined baking tray.
  12. 12Place chicken on a lined baking tray.
  13. 13Oven bake at 200C for 20-25 mins.
  14. 14Oven bake at 200C for 20-25 mins.
  15. 15Oven bake at 200C for 20-25 mins.
  16. 16Add sushi rice to a pan with water.
  17. 17Add sushi rice to a pan with water.
  18. 18Add sushi rice to a pan with water.
  19. 19Bring to a bubble and simmer for 10 minutes until the water is gone.
  20. 20Bring to a bubble and simmer for 10 minutes until the water is gone.
  21. 21Bring to a bubble and simmer for 10 minutes until the water is gone.
  22. 22Add rice vinegar, sweetener of choice and salt to taste.
  23. 23Add rice vinegar, sweetener of choice and salt to taste.
  24. 24Add rice vinegar, sweetener of choice and salt to taste.
  25. 25Mix it well.
  26. 26Mix it well.
  27. 27Mix it well.
  28. 28Box everything up into 4 equal servings.
  29. 29Box everything up into 4 equal servings.
  30. 30Box everything up into 4 equal servings.

Ingredients

  • 1000 g boneless skinless chicken thighs
  • 1000 g boneless skinless chicken thighs
  • 1000 g boneless skinless chicken thighs
  • 60 g gochujang chilli paste
  • 60 g gochujang chilli paste
  • 60 g gochujang chilli paste
  • 30 g honey
  • 30 g honey
  • 30 g honey
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp white pepper
  • 1 tsp white pepper
  • 1 tsp white pepper
  • 1 tsp ground ginger
  • 1 tsp ground ginger
  • 1 tsp ground ginger
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • cooking oil spray
  • cooking oil spray
  • cooking oil spray
  • 250 g dry sticky or sushi rice
  • 250 g dry sticky or sushi rice
  • 250 g dry sticky or sushi rice
  • 20 ml rice vinegar
  • 20 ml rice vinegar
  • 20 ml rice vinegar
  • 15 g 0 cal sweetener of choice (or sugar)
  • 15 g 0 cal sweetener of choice (or sugar)
  • 15 g 0 cal sweetener of choice (or sugar)
  • to taste salt
  • to taste salt
  • 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.
Korean BBQ Chicken Thighs with Sweet and Sticky Rice | Clip Recipe