High Protein Korean BBQ Chicken Rice Bowls
Directions
- 1Get your boneless chicken thighs, add black pepper, garlic and ginger paste, gochujang, sriracha, sesame seeds and soy sauce. Mix till you lose patience.
- 2Thinly slice your cucumbers.
- 3Add salt, fresh garlic, gochujang, honey, rice vinegar, sesame seeds, red pepper flakes and soy sauce to the cucumbers. Mix till well combined and store in a container and refrigerate for the week.
- 4Lay down your chicken thighs on a sheet pan and oven bake or air fry for 16-18 minutes at 200C/400F till golden brown and juicy.
- 5Slice up your chicken into delicious cubes.
- 6Serve with rice and cucumber salad.
Ingredients
- 900 g boneless chicken thighs
- 1.5 tsp black pepper
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 40 g gochujang paste
- 25 g sriracha
- 1 tbsp sesame seeds
- 40 ml light soy sauce
- 400 g cucumbers
- 1 tsp salt
- 1 tsp fresh garlic
- 15 g gochujang
- 15 g honey
- 30 ml rice vinegar
- 1 tbsp sesame seeds
- 1 tsp red pepper flakes
- 25 ml light soy sauce
- 520 g cooked basmati rice
- 0 black sesame seeds
Equipment
baking sheetknifebowlspooncontainer