Ingredients

Scale

Gochujang Chicken by @cooklikeimbook

1.5 lbs. Boneless Skinless Chicken Thighs

1.5 oz. Gochujang Paste

1-2 oz. Hot Water

~1/2 tbsp. Brown Sugar

Black Pepper to Taste

Rice Bowls

Cooked Rice

Fresh Salad Greens

1 Cucumber, sliced

1 Carrot, sliced or shredded

Sesame Seeds, for topping

Dressing

1 tbsp. Sesame Oil

2 tbsp. Rice Vinegar

2 tsp. Soy Sauce

1 tsp. Sugar

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Instructions

If baking, preheat oven to 400º F.

In a medium bowl, whisk together the gochujang paste, hot water, brown sugar and black pepper.

Add the chicken thighs to the marinade and toss to coat.

Place the sauced chicken thighs on a lightly greased baking sheet or air fryer basket.

Airfry the chicken for 15 minutes until cooked through. Or bake the chicken thighs for 20 minutes until cooked through.

For the dressing, in a jar, shake together sesame oil, rice vinegar, soy sauce and sugar.

Assemble the rice bowls with cooked rice, fresh greens, sliced cucumber, and shredded carrot. Dress the veggies with the dressing and then top with sliced chicken thighs and sprinkle with sesame seeds.