For the chicken and marinade:
2 lbs Boneless Skinless Chicken Thighs
1.5 tsp black pepper
1 tbsp garlic paste
1 tbsp ginger paste
40g gochujang paste
25g sriracha
1 tbsp sesame seeds
40ml light soy sauce
For the pickled veggies:
~1 lb cucumbers thinly sliced
1 tsp salt
1 tsp fresh garlic
15g gojuchang
15g honey
30ml rice vinegar
1 tsp sesame seeds
1 tsp red pepper flakes
25 ml light soy sauce
Add all chicken ingredients and marinate, overnight is best. Air fry or oven bake for 16-18 mins at 400°F.
Mix all cucumber ingredients and lasts for up to a week.
Make two cups of dry rice. Divide recipe into 4 portions.
484 cals – 49g protein – 50g carbs – 10g fat