Description
Gochujang-Braised Chicken and Crispy Rice is a Korean-inspired dish featuring tender chicken thighs braised in a spicy-sweet gochujang sauce, paired with golden, crunchy rice for a delightful texture contrast. Perfect for a flavorful family meal or special occasion.
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)
Instructions
- Pat chicken thighs dry and season with salt and pepper.
- In a bowl, whisk together gochujang, soy sauce, honey, minced garlic, and grated ginger until smooth.
- Coat chicken thighs thoroughly with the marinade and let sit for at least 10 minutes.
- Heat vegetable oil in a large skillet over medium-high heat.
- Place chicken skin-side down and sear for 4-5 minutes until golden. Flip and sear the other side for 4 minutes.
- Add chicken broth to the skillet, bring to a gentle boil.
- Reduce heat to low, cover, and braise the chicken for 15-20 minutes until cooked through.
- While chicken cooks, rinse jasmine rice and cook separately with water until tender, about 15 minutes.
- Allow rice to cool slightly. In a clean skillet, add a little water and heat to simmer. Add rice and press down firmly to form a crust. Cook undisturbed for 5 minutes until golden and crispy.
- To serve, place crispy rice on plates, top with braised chicken, drizzle with sauce from skillet, and garnish with sliced green onions and sesame seeds.
Notes
- Adjust gochujang quantity to control heat level.
- Substitute jasmine rice with basmati or brown rice if preferred.
- Add sautéed greens like bok choy or spinach for extra nutrition.
- Boneless chicken thighs can be used for quicker cooking.
- Crispy rice adds texture but can be skipped for softer rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Braising and Pan-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
