HIGH PROTEIN Korean Chicken Rice | MEAL PREP

Name: HIGH PROTEIN Korean Chicken Rice | MEAL PREP
Total time: 45 min
Ingredients: 1 kg Chicken thigh; 15 ml Toasted sesame oil; 7 Garlic; 10 g Ginger; 80 g Gochujang; 30 g Sriracha sauce; 60 g + 10 ml Soy sauce; White pepper, ground; 1 Cucumber; 10 ml Rice wine vinegar; 2 g Chili flake, flakes; 1 Scallion; Salt; 300 g Rice

By Chef Jack Ovens · 45 min

Ingredients

Chicken thigh1 kg
Toasted sesame oil15 ml
Garlic7
Ginger10 g
Gochujang80 g
Sriracha sauce30 g
Soy sauce60 g + 10 ml
White pepper · ground
Cucumber1
Rice wine vinegar10 ml
Chili flake · flakes2 g
Scallion1
Salt
Rice300 g

Instructions

Marinate the chicken with the marinade ingredients for up to 24 hours, or cook it straight away.
Mix the gochujang cucumber ingredients in a bowl and keep chilled in the fridge until serving.
Bake the chicken on a parchment-lined tray at 220°C (430°F) for 20 minutes, until cooked through and the internal temperature reaches 74°C (165°F). For a slight char, grill or broil for the final 5 minutes, watching closely.
For air frying instead, cook the chicken at 200°C (390°F) for 16–18 minutes, until cooked through and lightly charred.
Rest the chicken for 5 minutes, then slice into strips or dice it.
Put the rice and cold water in a saucepan over high heat, season with salt and white pepper, and bring to a boil.
Cover, lower the heat to low and cook for 12 minutes, then take off the heat and leave covered for 4 minutes to steam.
Fluff the rice with a fork.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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