Ingredients:

  • 1 lb (450 g) Boneless, skinless chicken thighs (cut into 1-inch / 2.5 cm pieces)
  • 3 Tbsp (45 ml) Soy Sauce (low sodium preferred)
  • 2 Tbsp (30 ml) Gochujang (Korean chili paste)
  • 2 Tbsp (30 ml) Clear Honey or Maple Syrup
  • 1 Tbsp (15 ml) Toasted Sesame Oil
  • 1 Tbsp (15 g) Fresh Ginger, grated
  • 2 cloves Garlic, minced
  • 1 tsp (5 ml) Rice Vinegar
  • 1 Tbsp (15 ml) Neutral Oil (e.g., canola or grapeseed), for searing
  • 4 oz (115 g) Feta Cheese, crumbled (Greek style, in brine)
  • 1/2 cup (120 ml) Plain Greek Yogurt (full fat recommended)
  • 1/2 Lemon or Lime, juiced (approx. 1 Tbsp / 15 ml)
  • 1 Tbsp (15 ml) Olive Oil (extra virgin)
  • 1/4 tsp (1 g) Black Pepper
  • 3 cups (450 g) Cooked Jasmine or Basmati Rice
  • 1 large Carrot, shredded or julienned
  • 1 cup (150 g) Edamame, shelled
  • 4 Scallions (Spring onions), thinly sliced
  • 1 Tbsp (5 g) Black or White Sesame Seeds, for garnish

Instructions:

  1. Marinate the Chicken: In a medium bowl, combine the soy sauce, Gochujang, honey, sesame oil, grated ginger, minced garlic, and rice vinegar. Whisk well. Add the cut chicken thighs and toss thoroughly to coat. Set aside to marinate at room temperature for at least 15 minutes.
  2. Prepare Sides: Cook your rice according to package instructions and keep warm. Shred the carrot. Cook the edamame (if frozen) for 2-3 minutes, then drain and cool slightly.
  3. Create the Whipped Feta Sauce: Place the crumbled feta, Greek yogurt, lime juice, olive oil, and black pepper into a small food processor or tall jar. Process until completely smooth, creamy, and airy. Transfer to a small serving bowl.
  4. Sear the Chicken: Heat the neutral oil in your high-sided skillet or wok over high heat until shimmering. Add the marinated chicken pieces to the hot pan, ensuring they are in a single layer. Cook for 3–4 minutes without stirring, allowing a deep crust to form.
  5. Glaze and Finish: Turn the chicken and continue cooking until fully cooked through (165°F / 74°C). The remaining marinade will reduce and turn into a sticky, glossy glaze. Remove the pan from the heat and let the chicken rest in the glaze for 2 minutes.
  6. Assembly: Divide the warm rice evenly among four serving bowls. Arrange the firecracker chicken pieces over the rice, along with mounds of the shredded carrot and edamame.
  7. Garnish: Drizzle a generous spoonful of the Whipped Feta-Yogurt Sauce over the chicken and vegetables. Sprinkle generously with sliced scallions and sesame seeds. Serve immediately while hot.