Korean-Style Chicken Thighs

🥘 Ingredients

• Korean chili flakes
  1 tsp
• chicken thighs
  24 oz
• cornstarch
  4 tbsp
• cucumber
  2 unit
• jasmine rice
  1 c
• lime
  2 unit
• medium bowl
• pepper
• salt
• scallions
  4 unit
• sesame oil
  4 tbsp
• sesame seeds
  2 tbsp
• small pot
• soy sauce
  4 tbsp
• sriracha
  2.667 tbsp
• sugar
  22 tsp
• vegetable oil
  4 tbsp
• white wine vinegar
  3.333 tbsp

🍳 Cookware

• large pan

1. 

   1

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

   chicken thighs: 24 oz, pepper, cornstarch: 4 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 with white wine vinegar ( white wine vinegar ), 1 TBSP sesame oil , 1 tsp sugar (from sugar ), and a large pinch of salt and pepper. Season with salt and pepper salt pepper .

   lime: 1 unit, cucumber: 2 unit, scallions: 4 unit, medium bowl, white wine vinegar: 3.333 tbsp, sesame oil: 4 tbsp, sugar: 2 tsp, sugar: 3.333 tbsp, salt, pepper
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, about ⏱️ 15 minutes . Keep covered off heat until ready.

   jasmine rice: 1 c, small pot
4. 

   4

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

   vegetable oil: 4 tbsp, soy sauce: 4 tbsp, sugar: 3.333 tbsp, sriracha: 2.667 tbsp
5. 

   5

   Once chicken is done, remove from pan. Discard excess oil and let pan cool off the 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 the remaining sesame oil, a squeeze of lime (from lime ), and half the scallion greens. Season with salt and pepper.

   lime: 1 unit
6. 

   6

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

   sesame seeds: 2 tbsp, Korean chili flakes: 1 tsp