Spicy Korean Chili Chicken Thighs with Sesame Cucumber Salad and Jasmine Rice

Bold, spicy and utterly addictive-these chicken thighs bring the heat and flavor of Korean chili to your dinner table. Coated in a light cornstarch crust, pan-fried until golden, then tossed in a sweet-savory sauce with a kick of sriracha, they deliver restaurant-quality taste in under an hour.

On the side, a crisp cucumber salad with sesame oil and rice vinegar adds a refreshing crunch, while fluffy jasmine rice rounds out the meal. Perfect for a weeknight adventure in flavor.

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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. Pat chicken thighs dry with paper towels and season with pepper. Sprinkle cornstarch evenly over chicken and rub into the meat to coat.
2. Quarter the lime. Peel the cucumber, halve lengthwise, scoop out seeds and slice into thin half-moons. Trim and thinly slice scallions, separating white and green parts. In a medium bowl, combine cucumber, scallion whites, vinegar, 1 tablespoon sesame oil, 1 teaspoon sugar and a pinch of salt and pepper. Toss well.
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 golden 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 (use 3 teaspoons for milder heat).
5. Remove chicken from pan. Discard excess oil and let pan cool for 30 seconds. Add soy sauce mixture to pan; it should bubble from residual heat. If not, warm over medium-low heat. Return chicken to pan and flip to coat in sauce.
6. Fluff rice with a fork and 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 pan sauce. Sprinkle with sesame seeds, Korean chili flakes (to taste) and remaining scallion greens. Serve with lime wedges.

Recipe Tips

FAQ

Can I use boneless chicken thighs instead?

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

What can I substitute for Korean chili flakes?

Crushed red pepper flakes or gochugaru are good substitutes. Adjust to taste.

Is there a non-alcoholic substitute for white wine vinegar?

Rice vinegar or apple cider vinegar can be used in the same amount.