Korean Barbecue Chicken Over Rice with a Carrot Slaw

• 總時間: 9 minutes

步驟

Two Carrots in ribbons using a peeler

2 tablespoons rice vinegar

1 tablespoon soy sauce

1 tablespoon honey

Salt

2 squeeze Lime juice

Chili flakes

1 tablespoon sesame oil

Chicken seasoning: mix

4 chicken thighs cut into pieces

1/4 cup soy sauce

3 tablespoons gochujang paste

2 tablespoons brown sugar

1 teaspoon rice vinegar

1 tablespoon sesame oil

1 tablespoon garlic minced

1 tablespoon ginger grated

Make 4 cups of white rice- I used basmati or jasmine

Make your carrots slaw

Cut chicken into small pieces . Season chicken.

In a skillet, cook your chicken in a tablespoon of oil for 5 to 7 minutes until you get a nice sear. Initially, you want to leave the chicken untouched for at least a minute to two minutes to get a nice sear then stir.

Chicken will caramelize as it cooks.

Serve the chicken over rice with a carrot, slaw, red cabbage, and cucumbers.

Garnish with chili oil and Sriracha mayo.

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