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Ingredients
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For the Korean Chicken
For the Kimchi Aioli
For the Bowl
Method
For the Korean Chicken
- 1
- 2
Add Chicken
Place the chicken thighs in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- 3
- 4
Garnish
Slice the cooked chicken and sprinkle with chopped green onions before serving.
For the Kimchi Aioli
- 5
Mix the Ingredients
In a mixing bowl, combine mayonnaise, finely chopped kimchi, lime juice, and garlic powder. Stir until smooth and well combined.
- 6
Season
Add salt to taste, adjusting based on the saltiness of the kimchi.
For the Bowl Assembly
- 7
Prepare the Base
In a serving bowl, add a generous scoop of cooked rice as the base.
- 8
- 9
Add Chicken
Place the sliced Korean chicken on top of the vegetables.
- 10
Drizzle with Aioli
Spoon the kimchi aioli over the chicken and vegetables.
- 11
Garnish and Serve
Sprinkle toasted sesame seeds and additional green onions over the top. Serve immediately.
