Cooked - Kbbq Garlic Chicken Bowls W/ Cucumber Salad

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Home Pricing Community My Recipes

Kbbq Garlic Chicken Bowls W/ Cucumber Salad

1.0

4 scallions, sliced, whites/greens separated

1.5 cups (270g) rice (I use jasmine)

2.25 cups (530g) unsalted chicken bone broth or water

2 lbs (900g) chicken thighs

6 garlic cloves, minced

1 inch piece ginger, grated

¼ cup (60g) gochujang

¼ cup (60g) light soy sauce/GF Tamari

1 tsp (7g) honey

1 tbsp (15g) water, plus additional as needed to thin

2 second spray of cooking oil (4g)

1.5 lbs (680g) cucumbers, diced

2 large carrots, grated

1 medium daikon radish, grated

2 tsp (10ml) rice wine vinegar

1 tbsp (15ml) sesame oil

1 tsp (3g) diamond crystal kosher salt

2-4 tbsp korean chili flakes

1 tbsp (7g) sesame seeds

Prepare the scallion rice by cooking the rice in the chicken broth or water according to package instructions. Once cooked, fluff with a fork and stir in the sliced scallion whites.
Make the KBBQ chicken by combining the garlic, ginger, gochujang, soy sauce, honey, and 1 tbsp water in a bowl. Add the chicken thighs and toss to coat. Spray a baking sheet with cooking oil and arrange the chicken in a single layer. Broil for 12-15 minutes, flipping halfway, until charred and cooked through.
For the cucumber salad, combine the diced cucumbers, grated carrots, grated daikon, rice wine vinegar, sesame oil, salt, korean chili flakes, and sesame seeds. Toss to combine.
Serve the KBBQ chicken over the scallion rice, with the cucumber salad on the side.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🥣Bowl

Cuisine🇰🇷Korean

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 39 weeks ago

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