Crispy Chicken Thigh Bowl Recipe
honey gochujang, miso-sesame mushrooms, smashed cucumber, cabbage
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Ingredients
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Crispy Chicken Thighs
Honey Gochujang Sauce
Miso-Sesame Mushrooms
Smashed Cucumber
Cabbage
Method
Crispy Chicken Thighs
- 1
Prepare Chicken
Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
- 2
Sear Chicken
In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for about 5-6 minutes until the skin is crispy and golden brown.
- 3
Bake Chicken
Flip the chicken thighs over and transfer the skillet to the preheated oven. Bake for an additional 20-25 minutes or until the internal temperature reaches 165°F (74°C).
Honey Gochujang Sauce
- 4
Mix Sauce
In a small bowl, whisk together gochujang, honey, soy sauce, and rice vinegar until smooth. Set aside for drizzling over the chicken.
Miso-Sesame Mushrooms
- 5
- 6
Add Miso
Stir in the white miso paste and sesame seeds, cooking for another 2-3 minutes until well combined and heated through.
Smashed Cucumber
- 7
Smash Cucumber
Using the side of a knife or a rolling pin, smash the cucumber until it cracks but stays intact. Cut it into bite-sized pieces.
- 8
Season Cucumber
In a bowl, mix the smashed cucumber with salt, rice vinegar, sesame oil, and chili flakes. Let it sit for 10 minutes to absorb the flavors.
Cabbage
- 9
Prepare Cabbage
In a large bowl, combine shredded cabbage and carrot. Sprinkle with salt, rice vinegar, and sugar. Toss to combine and let it sit for about 10 minutes.
