Ingredients
Chicken
- 4–5 large boneless chicken thighs
Smashed Cucumber & Cabbage Salad
- 1 cucumber
- 1½ cups shredded red cabbage
- Pinch of salt
- 1 tbsp rice vinegar
- ½ tsp sesame oil
- 1 tsp minced ginger
- 1½ tbsp soy sauce
- 2 pinches sugar
- 1 tsp sesame seeds
Sauce
- 3 tbsp honey
- 3 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 4 tbsp water
- 1 tbsp cornflour
- Black pepper
To Serve
- Cooked rice
- Japanese mayo (optional)
- Extra sesame seeds
Method
1. Prep the salad
Cut the cucumber in half, then use the side of a knife or a rolling pin to gently smash it. Cut into bite-sized pieces.
Place the cucumber and shredded red cabbage in a bowl, add a pinch of salt, toss, and set aside for 10 minutes to soften slightly.
In a separate bowl, mix the rice vinegar, sesame oil, soy sauce, ginger, and sugar.
Gently squeeze any excess liquid from the cucumber and cabbage, then toss with the dressing. Finish with sesame seeds and set aside to marinate.
2. Cook the chicken
Heat a large frying pan with a little oil over medium heat. Add the chicken thighs and cook until golden on both sides and fully cooked through.
3. Make the sauce
While the chicken cooks, whisk together the honey, soy sauce, garlic, ginger, water, cornflour, and a little black pepper.
Once the chicken is cooked, pour the sauce into the pan. Let it bubble and thicken, turning the chicken to coat.
4. Assemble
Spoon rice into bowls, top with the sticky chicken, and add a generous side of the smashed cucumber salad.
Finish with extra sesame seeds and a drizzle of Japanese mayo (optional).