Korean-Style Chicken Thighs
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Korean-Style Chicken Thighs

Korean-Style Chicken Thighs

with Sesame Cucumber Salad and Jasmine Rice

Korean cuisine isn’t shy about using big, bold, and outrageous flavors. These chicken thighs are no exception. They take a cue from the Asian nation’s famed version of fried chicken, using a sweet, spicy, and savory sauce to give them major personality. To complete the vibrant array on this plate, we’re adding a crisp sesame cucumber salad and a side of rice.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

12 ounce

Chicken Thighs

2 tablespoon


1 unit


1 unit


2 unit


5 teaspoon

White Wine Vinegar

2 tablespoon

Sesame Oil

½ cup

Jasmine Rice

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

4 teaspoon


1 tablespoon

Sesame Seeds

1 teaspoon

Korean Chili Flakes

Not included in your delivery

5 teaspoon


2 teaspoon

Vegetable Oil




Nutrition Values

/ per serving
Energy (kJ)3431 kJ
Calories820 kcal
Fat23 g
Saturated Fat9 g
Carbohydrate70 g
Sugar14 g
Dietary Fiber2 g
Protein29 g
Cholesterol135 mg
Sodium810 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Medium Bowl
Small pot
Large Pan
Small Bowl


Coat Chicken

Wash and dry all produce. Pat chicken dry with paper towels and season all over with pepper. Sprinkle evenly all over with cornstarch. Rub cornstarch into meat to moisten and evenly coat.

Prep and Make Sauce

Quarter lime. Peel cucumber, then halve lengthwise. Scoop out seeds with a spoon and discard. Slice flesh into thin semicircles. Trim and thinly slice scallions, separating whites from greens. In a medium bowl, toss together cucumber, scallion whites, vinegar, 1 TBSP sesame oil (1 pack), 1 tsp sugar, and a large pinch of salt and pepper.

Cook Rice

Place rice, ¾ cup water, and a pinch of salt in a small pot. Bring to a boil, then cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat until meal is ready.

Cook Chicken

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 until surface is crisp and a deep golden brown, about 6 minutes per side. While chicken cooks, in a small bowl, combine soy sauce, 2 tsp sesame oil (save the rest for the next step), 4 tsp sugar, and sriracha. TIP: Add the sriracha to taste—use all if you like it spicy or 3 tsp for mild heat.

Make Sauce

Once chicken is done, remove from pan. Discard excess oil and let pan cool off heat 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 flip to coat. 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.

Finish and Serve

Divide rice, chicken, and cucumber salad between plates. Drizzle with any remaining sauce in pan. Sprinkle with sesame seeds, chili flakes (to taste), and remaining scallion greens. Serve with remaining lime quarters.