Korean BBQ Chicken Bowls with Cucumber Salad

A quick and flavorful Korean-inspired dish featuring crispy chicken thighs in a rich gochujang sauce, served with fresh cucumber salad over rice.

By @tastewithnicki

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 1 lb chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons cornstarch
• 2 tablespoons butter
• 1 tablespoon garlic minced
• 2 heaping tablespoons gochujang
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 0.5 cup water
• 1 cucumber sliced
• 0.5 red onion sliced
• 0.25 cup cilantro chopped
• 0.25 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar
• 1 teaspoon chili flakes
• 1 tablespoon sesame seeds
• 2 cups rice

Instructions

1. Season chicken thighs with olive oil, salt, pepper, garlic powder, onion powder, and cornstarch.
2. Cook the seasoned chicken on medium-high heat for 4 to 6 minutes on each side until golden brown. Set aside.
3. Prepare the Korean BBQ sauce by melting butter in a pan. Add minced garlic, gochujang, honey, sesame oil, and water. Mix well.
4. Bring the sauce to a slight simmer and add some of the juice from the cooked chicken to enhance the flavor.
5. Return the chicken to the pan, coat it in the sauce, and simmer on low for 5 minutes.
6. Prepare the cucumber salad by combining sliced cucumber, red onion, cilantro, rice vinegar, soy sauce, sesame oil, brown sugar, chili flakes, and sesame seeds.
7. Serve the chicken with prepared rice and top with cucumber salad. Add additional sauce if desired.