Cucumber and Chicken Marinated in Chili Oil
User Reviews
4.6
63 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
15 mins
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Servings
4
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Calories
150 kcal
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Course
Main Course
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Cuisine
Japanese
Cucumber and Chicken Marinated in Chili Oil
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Easy steamed chicken mixed with cucumber in chili oil (La-yu) dressing, perfect way to start a meal.
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Ingredients
- 1.1 lb Japanese or Persian cucumbers (6 Japanese cucumbers or 2 English cucumbers)
- 13 oz boneless, skinless chicken thighs (about 3 pieces)
- Korean chili thread (optional for garnish; I used mild chili threads)
For the Seasonings A
- ¼ cup water (4 Tbsp)
- 2 Tbsp sake
- 1 Tbsp Diamond Crystal kosher salt
For the Seasonings B
- ¼ cup soy sauce (4 Tbsp)
- 4½ Tbsp sugar
- 2 Tbsp mirin
- 2 Tbsp la-yu (Japanese chili oil) (you can make my Homemade La-yu)
- 2 Tbsp toasted sesame oil
- 1 tsp sake
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Instructions
- Gather all the ingredients.
- Discard both ends of 1.1 lb Japanese or Persian cucumbers and peel the skin, leaving some part unpeeled for the look.
- Cut the cucumbers using the rangiri cutting technique, making a diagonal cut while rotating one-quarter turn between cuts.
- Cut 13 oz boneless, skinless chicken thighs into bite-sized pieces.
- Place the chicken in a frying pan skin side down and add Seasonings A: ¼ cup water, 2 Tbsp sake, and 1 Tbsp Diamond Crystal kosher salt.
- 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 the remaining heat and make sure the chicken is cooked through.
- In a large airtight container, combine Seasonings B: ¼ cup soy sauce, 4½ Tbsp sugar, 2 Tbsp mirin, 2 Tbsp la-yu (Japanese chili oil), 2 Tbsp toasted sesame oil, and 1 tsp sake.
- Remove the warm chicken from the pan and add to the container with Seasonings B.
- Add the cucumbers and mix well. Let it marinate for at least 10 minutes. Serve cool or at room temperature.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 2–3 days.
Notes
- The recipe is slightly adapted from Hashimoto's Tohoku Recipes.
Nutrition Information
Show Details
Calories
150kcal
(8%)
Carbohydrates
6g
(2%)
Protein
19g
(38%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
88mg
(29%)
Sodium
265mg
(11%)
Potassium
409mg
(12%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
153IU
(3%)
Vitamin C
3mg
(3%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 19g | 38% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 265mg | 11% |
| Potassium | 409mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 153IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
63 reviews
Excellent
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