Spicy Korean Chicken Thighs with Sesame Cucumber Salad and Jasmine Rice

Bold, spicy and irresistibly saucy-these chicken thighs bring the heat and the flavor. Coated in a light cornstarch crust, pan-fried until golden, then tossed in a sweet-savory chili sauce, they’re everything you crave in Korean-inspired comfort food. The cool, crunchy sesame cucumber salad and fragrant jasmine rice balance the spice perfectly.

This recipe is all about big flavors with minimal fuss. Using pantry staples like soy sauce, sriracha and sesame oil, you can create a restaurant-quality meal in under 40 minutes. Perfect for a lively weeknight dinner or when you want to impress without the stress.

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Ingredients

12 ounce Chicken ThighsView ingredient guideLike ingredientDislike ingredient

2 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Pat chicken dry with paper towels and season all over with pepper. Sprinkle evenly with cornstarch and rub into the meat to coat.
2. Quarter the lime. Peel the cucumber, halve lengthwise, scoop out seeds and slice into thin semicircles. Trim and thinly slice scallions, separating whites from greens. In a medium bowl, toss cucumber, scallion whites, vinegar, 1 tablespoon sesame oil, 1 teaspoon sugar and a pinch of salt and pepper.
3. In a small pot, combine rice, ¾ cup water and a pinch of salt. Bring to a boil, cover, reduce heat to low and simmer until tender, about 15 minutes. Keep covered off heat until ready to serve.
4. Heat a drizzle of vegetable oil in a large nonstick pan over medium-high heat. Add chicken and cook until deep golden brown and crispy, about 6 minutes per side. While chicken cooks, mix soy sauce, remaining 2 teaspoons sesame oil, 4 teaspoons sugar and sriracha in a small bowl. Adjust sriracha to taste.
5. Remove chicken from pan. Discard excess oil and let pan cool slightly. Add soy sauce mixture; it should bubble from residual heat. If not, warm over medium-low heat. Return chicken to pan and flip to coat evenly.
6. Fluff rice with a fork, then stir in remaining sesame oil, a squeeze of lime and half the scallion greens. Season with salt and pepper. Divide rice, chicken and cucumber salad among plates. Drizzle with any remaining sauce. Sprinkle with sesame seeds, chili flakes and remaining scallion greens. Serve with lime wedges.

Recipe Tips

FAQ

Can I use boneless chicken thighs?

Yes, boneless thighs work well. Adjust cooking time to about 4-5 minutes per side.

What can I substitute for Korean chili flakes?

You can use regular red pepper flakes or omit them if you prefer less heat.

Is this recipe gluten-free?

It contains soy sauce and wheat, so it is not gluten-free. Use tamari or coconut aminos for a gluten-free version.