KBBQ Garlic Chicken Bowlswith Cucumber Salad

1. 1

   Rinse the jasmine rice under cold water until the water runs clear.

2. 2

   In a medium saucepan, combine the rinsed rice, chicken bone broth (or water), and the sliced white parts of the scallions.

3. 3

   Bring to a boil, then reduce heat to low, cover, and simmer for 12‑15 minutes until the liquid is absorbed and the rice is tender.

4. 4

   Remove from heat and let stand, covered, for 5 minutes; fluff with a fork and stir in the green scallion tops.

5. 5

   Pat the chicken thighs dry and season both sides with salt and freshly ground black pepper.

6. 6

   In a bowl, whisk together minced garlic, grated ginger, gochujang, light soy sauce, honey, and 1 tbsp water until smooth.

7. 7

   Preheat a grill pan or broiler to high heat and lightly spray with cooking oil.

8. 8

   Brush the chicken thighs generously with half of the sauce and place them on the hot grill.

9. 9

   Cook for 6‑8 minutes per side, brushing with the remaining sauce halfway through, until charred and the internal temperature reaches 165°F (165°F).

10. 10

    Transfer the chicken to a cutting board, let rest for 5 minutes, then slice against the grain.

11. 11

    Place diced cucumbers, grated carrots, and grated daikon in a bowl; add rice wine vinegar, sesame oil, kosher salt, Korean chili flakes, and sesame seeds.

12. 12

    Toss the salad until all vegetables are evenly coated.

Assemble each bowl

13. 13

    start with a bed of scallion rice, top with sliced garlic chicken, and finish with a generous scoop of cucumber salad.

Optional

14. 14

    drizzle any remaining sauce over the assembled bowl for extra flavor.