High Protein Korean BBQ Chicken Rice Bowls

High Protein Korean BBQ Chicken Rice Bowls

1 mins
Serves 4
Serves

Directions

  1. 1.

    Get your boneless chicken thighs.

  2. 2.

    Add black pepper, garlic and ginger paste, gochujang, sriracha, sesame seeds and soy sauce.

  3. 3.

    Mix until you lose patience.

  4. 4.

    Thinly slice your cucumbers.

  5. 5.

    Add salt, fresh garlic, gochujang, honey, rice vinegar, sesame seeds, red pepper flakes and soy sauce.

  6. 6.

    Mix till well combined and store in a container and refrigerate for the week.

  7. 7.

    Lay down your chicken thighs on a sheet pan.

  8. 8.

    Oven bake or air fry at 200°C/400°F for 16-18 minutes until golden brown and juicy.

  9. 9.

    Slice your chicken into delicious cubes.

  10. 10.

    Serve with rice and cucumber salad.

  1. 1.

  2. 2.

  3. 3.

  4. 4.

  5. 5.

  6. 6.

  7. 7.

  8. 8.

  9. 9.

  10. 10.

Ingredients

  • 900 g Raw Chicken Thighs, Boneless Skinless
  • 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
  • Black Sesame Seeds

Equipment

sheet pan knife spoon container oven or air fryer

Tips

How accurate is this recipe?

Extract your Next Recipe!