Chicken Bulgogi with Riced Cauliflower and Pickled Cucumbers
Traditionally, bulgogi is a Korean barbecue beef dish; however, the dark meat of the chicken thigh is also a great venue for this delicious sauce. Coupled with the tameness of the cauliflower and the tanginess from the quick-pickled cucumbers, this is a complete one-bowl meal!
Equipment
- Airfreyer
Ingredients
For Pickled Cucumbers
- 1 large continental cucumber thinly sliced
- ¼ cup apple cider vinegar
- 2 cloves garlic peeled and minced
- ½ teaspoon ground ginger
- ⅛ teaspoon chilli flakes
- 2 teaspoons erythritol sweetener
- ⅛ teaspoon salt
For Chicken Bulgogi
- 1 ½ tablespoons coconut aminos
- 2 teaspoons sesame oil
- 2 teaspoons erythritol sweetener
- ¾ tablespoon apple cider vinegar
- ¾ tablespoon fresh lime juice
- 2 cloves garlic peeled and minced
- 2 teaspoons peeled and minced fresh ginger
- 3 spring onions sliced, whites and greens separated, divided
- 680 grams approximately 6 boneless, skinless chicken thighs, cut into 3cm cubes
Additional Ingredients
- 4 cups steamed cauliflower rice
- 2 teaspoons roasted sesame seeds
Instructions
To make Pickled Cucumbers:
- Combine all ingredients in a medium bowl.
- Cover and refrigerate until ready to serve.
To make Chicken Bulgogi:
- In a large bowl, whisk together coconut aminos, sesame oil, erythritol, apple cider vinegar, lime juice, garlic, ginger and whites of spring onions.
- Add chicken and marinate for 10 minutes in refrigerator.
- Preheat air fryer at 180°C for 3 minutes.
- Using a slotted spoon, place chicken in ungreased air fryer basket.
- Do not discard excess marinade.
- Cook chicken for 6 minutes.
- Shake basket and pour remaining marinade over chicken.
- Cook for an additional 5 minutes.
- Using a meat thermometer, ensure internal temperature is at least 75°C.
To assemble:
- Serve chicken warm over steamed cauliflower in a large serving dish.
- Garnish with spring onions, pickled cucumbers and sesame seeds.