Cucumber and Chicken Marinated in Chili Oil

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

1 ⅒ lb Japanese or Persian cucumbers (6 Japanese cucumbers or 2 English cucumbers) 6 2

13 oz boneless, skinless chicken thighs (about 3 pieces) 3

Korean chili thread (optional for garnish; I used mild chili threads)

¼ cup water (4 Tbsp) 4

2 Tbsp sake

1 Tbsp Diamond Crystal kosher salt

¼ cup soy sauce (4 Tbsp) 4

4½ Tbsp sugar

2 Tbsp mirin

2 Tbsp la-yu (Japanese chili oil) (you can make my Homemade La-yu)

2 Tbsp toasted sesame oil

1 tsp sake

Directions

Gather all the ingredients.

Discard both ends of 1.1 lb Japanese or Persian cucumbers and peel the skin, leaving some part unpeeled for the look.

Cut the cucumbers using the rangiri cutting technique, making a diagonal cut while rotating one-quarter turn between cuts.

Cut 13 oz boneless, skinless chicken thighs into bite-sized pieces.

Place the chicken in a frying pan skin side down and add Seasonings A: ¼ cup water, 2 Tbsp sake, and 1 Tbsp Diamond Crystal kosher salt.

Cover and start cooking over medium heat. Simmer for 2 minutes, then turn the chicken over and continue simmering, covered, for 2 minutes. Turn off the heat.

Continue cooking with the remaining heat and make sure the chicken is cooked through.

In a large airtight container, combine Seasonings B: ¼ cup soy sauce, 4½ Tbsp sugar, 2 Tbsp mirin, 2 Tbsp la-yu (Japanese chili oil), 2 Tbsp toasted sesame oil, and 1 tsp sake.

Remove the warm chicken from the pan and add to the container with Seasonings B.

Add the cucumbers and mix well. Let it marinate for at least 10 minutes. Serve cool or at room temperature.

To Store

You can keep the leftovers in an airtight container and store in the refrigerator for up to 2–3 days.

Nutrition

• Calories: 150 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Trans Fat: 1 g
• Cholesterol: 88 mg
• Sodium: 265 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 19 g