Spicy Korean Chili Chicken Thighs with Sesame Cucumber Salad

Get ready for a flavor-packed dinner that brings the heat and the crunch. These chicken thighs are coated in a sweet, spicy and savory sauce inspired by Korean fried chicken, then served over fluffy jasmine rice. A crisp cucumber salad with sesame oil and vinegar adds a refreshing contrast.

This recipe is all about bold, balanced flavors with minimal fuss. The chicken gets a light cornstarch coating for extra crispiness, then gets tossed in a sriracha-soy glaze. The cucumber salad comes together in minutes and the rice cooks while you prepare the rest. Perfect for a weeknight meal that feels special.

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Ingredients

10 ounce Chicken Breast StripsView 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. Place chicken in a medium bowl. Pat dry with paper towels and season all over with pepper. Sprinkle all over with cornstarch; toss to evenly coat.
2. Quarter lime. Peel and halve cucumber lengthwise. Scoop out and discard seeds with a spoon. Slice cucumber crosswise into thin half-moons. Trim and thinly slice scallions, separating whites from greens. In a second medium bowl, combine cucumber, scallion whites, vinegar, half the sesame oil, 1 tsp sugar (2 tsp for 4 servings) and a large pinch of salt and pepper.
3. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat.
4. Heat a large drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and cook, stirring, until browned and cooked through, about 5 minutes. While chicken cooks, in a small bowl, combine soy sauce, 2 tsp sesame oil (4 tsp for 4 servings), 4 tsp sugar (8 tsp for 4 servings) and sriracha. TIP: Add the sriracha to taste-use all if you like it spicy or 3 tsp for mild heat.
5. Once chicken is done, turn off heat and remove from pan. Discard excess oil and let pan cool 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 toss to coat. Fluff rice with a fork and stir in remaining sesame oil, a squeeze of lime juice and half the scallion greens. Season with salt and pepper.
6. Divide rice, chicken and cucumber salad between bowls. Drizzle with any remaining sauce. Sprinkle with sesame seeds, chili flakes (to taste) and remaining scallion greens. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use chicken thighs instead of breast strips?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

Is there a substitute for Korean chili flakes?

You can use red pepper flakes or omit them for less heat. The sriracha already provides spiciness.

Can I make this gluten-free?

Use tamari or coconut aminos instead of soy sauce and ensure cornstarch is gluten-free. Check all ingredient labels.