High Protein Korean BBQ Chicken Rice Bowls
Directions
- 1Get your boneless chicken thighs.
- 2Add black pepper, garlic and ginger paste, gochujang, sriracha, sesame seeds and soy sauce.
- 3Mix until you lose patience.
- 4Thinly slice your cucumbers.
- 5Add salt, fresh garlic, gochujang, honey, rice vinegar, sesame seeds, red pepper flakes and soy sauce.
- 6Mix till well combined and store in a container and refrigerate for the week.
- 7Lay down your chicken thighs on a sheet pan.
- 8Oven bake or air fry at 200°C/400°F for 16-18 minutes until golden brown and juicy.
- 9Slice your chicken into delicious cubes.
- 10Serve with rice and cucumber salad.
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
- 0 Black Sesame Seeds
Equipment
sheet panknifespooncontaineroven or air fryer