There are recipes you make once and recipes you immediately want to make again; Asian Cucumber Salad falls into the second group. I like my salads abundant, colorful, and interesting from the first bite to the last. Set it out, call everyone to the table, and enjoy it while the conversation is lively.
Ingredients
- 1kg. Chicken thighs (I also used chicken breast)
- 5 tsp. Black pepper
- 1 tbs. Garlic (minced)
- 1 tbs. Ginger (minced)
- 40g. Gochujang paste
- 25g. Sriracha
- 1 tbs. Sesame seed
- 5 tbs. Soy sauce
Asian cucumber salad
- 500g. Cucumber
- 1 tsp. Salt
- 1 tsp. Garlic (minced)
- 15g. Gochujang
- 15g. Honey
- 2 tbs. Rice vinegar
- 1 tsp. Red chili flakes
- 5 tbs. Light soy sauce
Instructions
- Marinate the chicken in the fridge for at least an hour.
- Line a baking sheet with foil and spread the chicken pieces making sure not to over crowd, bake at 400F. For 18-20 minutes.
- In the meantime prepare the cucumber salad, slice the cucumber thinly into discs. I used a mandolin you can use a knife to do so!
- Add the rest of the components give it a good shake and let marinate for 30 minutes inside the fridge for the flavors to develop.
- Once the chicken is done let rest for 5 minutes, serve next to rice and the cucumber salad. Enjoy.