Cucumber and Chicken Marinated in Chili Oil

Easy steamed chicken mixed with cucumber in chili oil (La-yu) dressing, perfect way to start a meal.

Cucumber and Chicken Marinated in Chili Oil

INGREDIENTS

• 1.1 lb Persian/Japanese cucumbers (6 Japanese cucumbers or 2 English cucumbers)
• ▢13 oz boneless, skinless chicken thighs (3 pieces)
• ▢Korean chili thread (optional for garnish)

Seasonings A:

• ▢¼ cup water (4 Tbsp)
• ▢2 Tbsp sake
• ▢1 Tbsp kosher/sea salt (I use Diamond Crystal; use half for table salt)

Seasonings B:

• ▢¼ cup soy sauce (4 Tbsp)
• ▢4 ½ Tbsp sugar
• ▢2 Tbsp mirin
• ▢2 Tbsp la-yu (Japanese chili oil)
• ▢2 Tbsp sesame oil (roasted)
• ▢1 tsp sake

INSTRUCTIONS

 

• Gather all the ingredients.
  
• Discard both ends of the cucumbers and peel the skin, leaving some part unpeeled for the look.
• Cut the cucumbers in the "rangiri" cutting technique, making a diagonal cut while rotating one-quarter between every cut.
• Cut the chicken into bite-sized pieces.
• Place the chicken in a frying pan skin side down and add the Seasonings A.
• Cover and start cooking over medium heat. Simmer for 2 minutes, then turn the chicken over and continue simmering covered for 2 minutes. Turn off the heat.
• Continue cooking with remaining heat and make sure the chicken is cooked through.
• Combine Seasonings B in a large airtight container.
• Remove the warm chicken from the pan and add in the container.
• Add the cucumbers and mix well. Let marinate for at least 10 minutes. Serve at cool or room temperature.

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for up to 2-3 days.

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