Korean Chicken & Rice Bowls

Ingredients:

Chicken:

1 kg boneless, skinless chicken thighs 

¼ cup oil

¼ cup gochujang

1 tbsp Supreme Chilli Powder 

½ Supreme Coarse Black Pepper 

2 tbsp Supreme Ginger Garlic Paste 

¼ cup rice wine vinegar 

¼ cup soy sauce 

¼ cup honey 

Salt to taste 

Sliced spring onions

Supreme Black Sesame Seeds 

Supreme White Sesame Seeds 

Rice:

2 ½ cups sushi rice 

2 ½ cup water 

Cucumber Salad: 

3 Persian cucumbers, sliced 

Salt 

1 tbsp soy sauce 

1 tsp Supreme Ginger Garlic Paste 

1 tbsp rice wine vinegar 

1 tbsp chilli oil 

1 tbsp sugar 

1 tsp sesame oil 

1 tsp Supreme Sesame Seeds 

Method:
Cucumber salad: Slice the cucumbers and add to a bowl. Sprinkle salt over cucumbers and gently massage into them. Let cucumbers soak in salt for 5 minutes. Rinse with cold water at least 3-4 times to completely remove the salt. Strain and set aside. Add the remaining ingredients to the cucumbers and mix well then set aside. 

Rice: Cook per packet instructions. 

Chicken: Preheat the oven at 200°c. Add oil, gochujang, chilli powder, black pepper, ginger garlic paste, rice wine vinegar, soy sauce, honey and salt to taste into a large mixing bowl. Mix well then add chicken thighs and mix so that the chicken thighs are coated evenly in the marinade. Arrange the chicken in a single layer on a baking tray. Pour over any leftover marinade over the chicken and bake in the oven for 30-35 minutes or until cooked through. Turn the chicken halfway. Remove the chicken from the oven and slice. Assemble the bowls by adding rice and then the prepared baked chicken and cucumber salad. Spoon any leftover marinade over the chicken and garnish with spring onions and sesame seeds.