30 MINUTE MEAL - Spicy sticky KOREAN style chicken with smashed cucumber and onion rice!

gochujang

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a lower-calorie option while maintaining heat.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is a lower-glycemic sweetener.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option.

Thinly slice 2 medium-sized onions (or 1 large onion) and set aside.

Heat a pan and add 2-3 tablespoons of oil, letting it sizzle.

Add the sliced onions to the pan and cook for 5 minutes until softened and slightly colored.

Chop 3-4 cloves of garlic finely and add to the onions, cooking for 1 minute.

Wash 300 g of basmati rice 3-4 times and add it to the pan with the onions and garlic.

Season the rice with 1 teaspoon of salt, chili to taste, and lots of black pepper.

Pour in 650 mL of boiling water, stir, cover, and cook on medium to low heat for 15 minutes.

While the rice cooks, clean and pat dry 8 skinless, boneless chicken thighs.

Prepare a spice mix with 0.5 teaspoon of salt, black pepper, chili powder to taste, and 2 tablespoons of corn flour. Sprinkle this mix on both sides of the chicken thighs.

Heat a pan with 2-3 tablespoons of oil for pan-frying the chicken.

Cook 2 chicken thighs at a time for 3-4 minutes on each side until fully cooked (total 6-8 minutes).

Prepare a smashed cucumber salad by cutting a whole cucumber in half and smashing it, then transferring it to a bowl.

Add 1 chili (to taste), fresh coriander, 2 tablespoons of extra virgin olive oil, 1 tablespoon of soy sauce, a pinch of salt, 1 teaspoon of rice wine vinegar, and 1 teaspoon of sesame seed oil to the smashed cucumber. Mix well.

Check the chicken after 4 minutes, cooking for another 4 minutes if needed.

Once the chicken is done, remove it from the pan and set aside. In the same pan, add 3-4 tablespoons of oil and 3-4 chopped garlic cloves to make the sauce.

Add 1 tablespoon of gochujang, 1 tablespoon of honey, 1 tablespoon of soy sauce, and 100 mL of water to the pan. Cook for a minute to combine flavors.

If desired, add 1 tablespoon of chili oil and 1 teaspoon of rice vinegar to the sauce, adjusting the consistency to taste.

Coat the cooked chicken thighs in the sauce and prepare to serve.

Fluff the rice and assemble the dish with rice, chicken, and smashed cucumber salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens