# Korean BBQ Chicken Thighs with Sweet and Sticky Rice

The most delicious high-protein Korean BBQ chicken thighs served with sweet and sticky rice.

- Servings: 4 servings
- Cuisine: Japanese
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- pan
- baking 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.

## Source

- Original video: https://www.instagram.com/reel/DJrdj6CsnlI/?igsh=MXN1OW53Y2ptNW5zcg==
- Recipe page: https://www.cliprecipe.com/recipe/e6d37cd8-89b9-420b-944b-a030645c39ab
- Extracted: 2025-05-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt