1Get your boneless chicken thighs and add black pepper, garlic and ginger paste, gochujang, sriracha, sesame seeds, and soy sauce.
2Mix until well combined.
3Thinly slice your cucumbers.
4Add salt, fresh garlic, gochujang, a squeeze of honey, rice vinegar, sesame seeds, red pepper flakes, and soy sauce to the cucumbers.
5Mix to well combine, then store this in a container and refrigerate to last for the entire week.
6Lay down your chicken thighs on a sheet pan.
7Oven bake or air fry for 16-18 minutes at 200C / 400F until golden brown and juicy.
8Slice up your chicken into delicious cubes.
9Serve with rice, the cucumber salad, and optionally garnish with black sesame seeds.
Ingredients
1350 g Raw Chicken Thighs, Boneless Skinless
2.25 Tsp Black Pepper
1.5 Tbsp Garlic Paste
1.5 Tbsp Ginger Paste
60 g Gochujang Paste
37.5 g Sriracha
1.5 Tbsp Sesame Seeds
60 ml Light Soy Sauce
600 g Cucumbers thinly sliced
1.5 Tsp Salt
1.5 Tsp Fresh Garlic
22.5 g Gochujang
22.5 g Honey
45 ml Rice Vinegar
1.5 Tbsp Sesame Seeds
1.5 Tsp Red Pepper Flakes or Chilli Flakes
37.5 ml Light Soy Sauce
780 g Cooked Basmati Rice
Black Sesame Seeds
Equipment
sheet pancontainerovenair fryerpan
Tips
You can use chicken breast for this recipe too, just slice into thinner fillets before marinating.
Marinate the chicken overnight for the best flavour, but you can cook straight after marinating too!
Make the cucumber salad in batches and store to use for any meal! The flavours get even better the next days.
When you air fry the chicken, keep an eye on it, if your sheet pan is not full then the chicken will cook in less time (approx 12-13mins) make sure you get a nice char!
To reheat, best to store the cucumbers separately as it's served cold. Warm up the chicken and rice in a pan for a few mins on low heat.
High Protein Korean BBQ Chicken Rice Bowls | Clip Recipe