Korean-Style Chicken Thighs

🥘 Ingredients

• Korean chili flakes
  1 tsp
• black pepper
  1 pinch
• chicken thighs
  4 pieces
• cornstarch
  2 tbsp
• cucumber
  1 unit
• jasmine rice
  1 c
• lime
  1 unit
• salt
  1 pinch
• scallions
  2 pieces
• sesame oil
  2 tbsp
• sesame seeds
  1 tsp
• soy sauce
  1 tbsp
• sriracha
  1 tsp
• sugar
  1 tbsp
• vegetable oil
  1 tbsp
• water
  ¾ cup
• white wine vinegar
  1 tbsp

🍳 Cookware

• medium bowl
• small pot
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Pat chicken thighs dry with paper towels and season all over with black pepper . Sprinkle evenly all over with cornstarch . Rub cornstarch into meat to moisten and evenly coat.

   chicken thighs: 4 pieces, black pepper: 1 pinch, cornstarch: 2 tbsp
2. 

   2

   Quarter lime . Peel cucumber , then halve lengthwise. Scoop out seeds with a spoon and discard. Slice flesh into thin semicircles. Trim and thinly slice scallions , separating whites from greens. In a medium bowl , toss together cucumber, scallion whites, white wine vinegar , 1 tbsp of the sesame oil , 1 tsp of the sugar , and a large pinch of salt and pepper.

   lime: 1 unit, cucumber: 1 unit, scallions: 2 pieces, white wine vinegar: 1 tbsp, sesame oil: 2 tbsp, sugar: 1 tbsp, salt: 1 pinch
3. 

   3

   Place jasmine rice , ¾ cup water , and a pinch of salt in a small pot . Bring to a boil, then cover, lower heat, and reduce to a gentle simmer. Cook until tender, ⏱️ 15 minutes . Keep covered off heat until meal is ready.

   jasmine rice: 1 c, water: ¾ cup
4. 

   4

   Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add chicken and cook until surface is crisp and a deep golden brown, ⏱️ 6 minutes per side. While chicken cooks, in a small bowl , combine soy sauce , 2 tsp of the remaining sesame oil, 4 tsp of the remaining sugar, and sriracha . TIP: Add the sriracha to taste—use all if you like it spicy or 3 tsp for mild heat.

   vegetable oil: 1 tbsp, soy sauce: 1 tbsp, sriracha: 1 tsp
5. 

   5

   Once chicken is done, remove from pan. Discard excess oil and let pan cool off heat for about ⏱️ 30 seconds . Add soy sauce mixture to pan and let bubble using residual heat. (TIP: If sauce doesn’t bubble, heat pan over medium-low heat until it does.) Return chicken to pan and flip to coat. Fluff rice with a fork, then stir in remaining sesame oil, a squeeze of lime, and half the scallion greens. Season with salt and pepper.
6. 

   6

   Divide rice, chicken, and cucumber salad between plates. Drizzle with any remaining sauce in pan. Sprinkle with sesame seeds , Korean chili flakes (to taste), and remaining scallion greens. Serve with remaining lime quarters.

   sesame seeds: 1 tsp, Korean chili flakes: 1 tsp