The photo doesn't have the cucumber salad, but trust me it's a great compliment to the chicken and rice

Scallion Rice Ingredients

4 scallions, sliced, whites/greens separated
1 1/2 cups rice (270g) (I use jasmine)
2 1/4 cups unsalted chicken broth or water (530g) Optional: sub 1/2 the liquids above for coconut milk.

Chicken Ingredients

2 lbs chicken (900g) (Thighs are best but breast work too) 6 garlic cloves, minced
1 inch piece ginger, grated
1/4 cup gochujang (60g)
1/4 cup light soy sauce (60g)
1 tsp honey (7g)
1 tbsp water, plus additional as needed to thin (15g + additional)
1-2 tsp sesame oil

Cucumber Salad Ingredients

1 1/2 lbs cucumbers, diced (680g)
2 large carrots, grated
1 medium radish, grated
2 tsp rice wine vinegar (10ml)
1 tbsp sesame oil (15ml)
1 tsp diamond crystal kosher salt (3g)
2-4 tbsp chili flakes
1 tbsp sesame seeds (7g)

Rice Directions

1. Combine the rice, scallion whites, and broth (Optional: sub 1/2 the liquids above for coconut milk) and cook according to the instructions.
2. When done, fold in the scallion greens.

Chicken Directions

1. In a large bowl, combine the garlic, ginger, gochujang, light soy sauce, sesame oil and honey. Stir to combine, gradually adding water as needed. The mixture should be on the thicker side of marinades so it can coat the chicken.
2. Add the chicken thighs and mix thoroughly to ensure each piece is well coated. Marinate for 1 hour or up to overnight if you have time.
3. Line a baking sheet with foil and arrange the chicken in a single layer, leaving space between each piece.
4. Bake at 450°F for 5 minutes, then broil on high until charred and cooked through. Alternatively, air fry at 400°F for about 12 minutes or until charred and cooked through.

Salad Directions

1. In a large bowl, combine the cucumbers, carrots, and radish.
2. Toss with rice wine vinegar and sesame oil, then add the salt, chili flakes, and sesame seeds while stirring.
3. Taste and adjust the salt, acidity, or seasoning as needed.

Inspired by

• mishkamakesfood