Name: Gochujang-Braised Chicken and Crispy Rice: An Incredible Secret Recipe for 6
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Korean
Ingredients: 6 bone-in, skin-on chicken thighs; 3 tablespoons gochujang (Korean chili paste); 2 tablespoons soy sauce; 1 tablespoon honey; 3 cloves garlic, minced; 1 tablespoon grated fresh ginger; 2 cups jasmine rice; 2 ½ cups chicken broth; 2 tablespoons vegetable oil; 2 green onions, sliced (for garnish); 1 tablespoon sesame seeds (for garnish)

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Why You’ll Love This Recipe

This recipe balances bold, umami-packed gochujang with the comforting flavors of chicken and jasmine rice. The crispy rice base adds a fun, crunchy element that elevates the dish beyond a typical braise. It’s simple to prepare and perfect for sharing with family or guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Bone-in, skin-on chicken thighs
Gochujang (Korean chili paste)
Soy sauce
Honey
Minced garlic
Grated ginger
Jasmine rice
Chicken broth
Vegetable oil
Green onions, sliced (for garnish)
Sesame seeds (for garnish)

Directions

Prepare Chicken: Pat chicken thighs dry and season with salt and pepper.
Make Marinade: In a bowl, combine gochujang, soy sauce, honey, garlic, and ginger until smooth.
Marinate Chicken: Coat chicken thoroughly with marinade; let sit for at least 10 minutes.
Heat Oil: Warm vegetable oil in a large skillet over medium-high heat.
Brown Chicken: Place chicken skin-side down and sear for 4-5 minutes; flip and sear other side for 4 minutes.
Add Broth: Pour in chicken broth, bring to a gentle boil.
Simmer: Reduce heat, cover, and braise chicken for 15-20 minutes until fully cooked.
Cook Rice: Rinse jasmine rice and cook separately with water until absorbed (about 15 minutes).
Make Crispy Rice: Cool rice slightly. In a clean skillet with a bit of water simmering, add rice, press down to form a crust, and cook for 5 minutes until golden and crisp.
Serve: Place crispy rice on plates, top with braised chicken, drizzle with sauce, and garnish with green onions and sesame seeds.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Adjust gochujang for milder or spicier heat.
Substitute jasmine rice with basmati or brown rice for a different texture.
Add sautéed vegetables like bok choy or spinach for extra nutrition.
Use boneless chicken thighs for quicker cooking.

Storage/Reheating

Store leftovers in an airtight container for up to 3 days in the fridge.
Reheat chicken gently on the stovetop or microwave; crisp the rice again in a skillet before serving.

FAQs

Can I use boneless chicken thighs?

Yes, reduce cooking time as they cook faster.

What can I substitute for gochujang?

Try a mix of chili paste and miso for similar flavor.

Can this dish be made gluten-free?

Yes, use gluten-free soy sauce or tamari.

Is the crispy rice essential?

It adds great texture but can be skipped for a softer rice base.

Can I prepare the marinade ahead of time?

Yes, it keeps well in the fridge for a few days.

How spicy is this dish?

Moderate; adjust gochujang quantity to taste.

Can I use chicken breast?

Yes, but be careful not to overcook and dry it out.

What side dishes pair well?

Steamed vegetables or a fresh cucumber salad complement this well.

How do I get the rice crispy?

Cook the rice, then press it firmly into a hot skillet with a bit of water or oil and cook undisturbed until golden.

Can this be made vegan?

Yes, substitute chicken with tofu and use vegetable broth.

Conclusion

Gochujang-Braised Chicken and Crispy Rice is a flavorful and satisfying dish that combines tender, spicy chicken with the irresistible crunch of golden rice. Its vibrant flavors and textures make it perfect for family dinners or special occasions, delivering a unique Korean-inspired meal that’s both easy and impressive.