If you are craving a dish that bursts with bold flavors and delightful textures, look no further than this Gochujang-Braised Chicken with Crispy Jasmine Rice Recipe. It combines the rich, spicy-sweet depth of Korean gochujang sauce-infused chicken thighs with the irresistible crunch of perfectly crisped jasmine rice. Every bite sings with layers of savory, spicy, and slightly sweet notes, guaranteed to have you coming back for more. This isn’t just dinner; it’s a heartfelt invitation to explore vibrant tastes right in your own kitchen.
Ingredients You’ll Need
This recipe shines because of its simple yet essential ingredients. Each one plays a key role in building the complex flavor profile and satisfying textures, from the tender, juicy chicken thighs marinated in a luscious sauce to the fragrant jasmine rice that crisps up beautifully for an unforgettable contrast.
- 6 bone-in, skin-on chicken thighs: The perfect cut for juicy, flavorful meat with crispy skin.
- 3 tablespoons gochujang: Korean chili paste providing a sweet-spicy kick and depth of flavor.
- 2 tablespoons soy sauce: Adds savory umami to balance the heat.
- 1 tablespoon honey: Brings a touch of natural sweetness to mellow the spice.
- 3 cloves garlic, minced: Infuses the dish with fragrant savory notes.
- 1 tablespoon grated fresh ginger: Adds a warm, zesty brightness.
- 2 cups jasmine rice: The fragrant, slightly sticky rice that crisps up to satisfy every crunch lover.
- 2 ½ cups chicken broth: Used to braise the chicken and add richness.
- 2 tablespoons vegetable oil: Essential for searing chicken and crisping the rice perfectly.
- 2 green onions, sliced (for garnish): Offers fresh color and mild onion aroma at the finish.
- 1 tablespoon sesame seeds (for garnish): Adds a nutty crunch and visual appeal.
How to Make Gochujang-Braised Chicken with Crispy Jasmine Rice Recipe
Step 1: Prepare and Marinate the Chicken
Begin by patting your chicken thighs dry to ensure the skin crisps nicely during searing. Season them lightly with salt and pepper. Next, whisk together the gochujang, soy sauce, honey, minced garlic, and grated ginger until you have a smooth marinade. Generously coat each chicken thigh in this mixture and let them rest at least 10 minutes. This step is where the magic starts, as the flavors begin to meld into the chicken.
Step 2: Sear the Chicken to Golden Perfection
Heat your vegetable oil in a large skillet over medium-high heat. Lay the chicken thighs skin-side down first to render the fat and develop a gorgeous golden crust—cook undisturbed for about 4-5 minutes. Then flip them and give the other side roughly 4 minutes to brown. This searing locks in juices and adds texture worth savoring.
Step 3: Braise the Chicken in Flavor-Packed Broth
Pour chicken broth into the skillet and bring it to a gentle boil. Once bubbling, reduce the heat to low, cover the pan, and let the chicken braise for 15 to 20 minutes until it’s tender and cooked through. This slow cooking infuses the meat with all those rich, spicy-sweet notes from the gochujang marinade.
Step 4: Cook and Crisp the Jasmine Rice
While the chicken simmers, rinse your jasmine rice under cold water to remove excess starch, then cook it in water until tender, approximately 15 minutes. After it’s done, let the rice cool slightly. In a clean skillet, add a splash of water and bring it to a simmer. Add the cooked rice, pressing down firmly so it forms a compact layer. Cook it undisturbed for 5 minutes until you see a golden, crispy crust develop underneath.
How to Serve Gochujang-Braised Chicken with Crispy Jasmine Rice Recipe
Garnishes
To elevate the dish even further, top your plates with bright slices of green onion and sprinkle toasted sesame seeds over the chicken and crispy rice. These fresh garnishes not only add delightful texture contrasts but also brighten the rich flavors with aromatic, nutty notes.
Side Dishes
Pair this hearty Gochujang-Braised Chicken with Crispy Jasmine Rice Recipe with simple steamed vegetables like bok choy, sautéed spinach, or roasted carrots. These sides complement the spicy, rich chicken while adding essential nutrients and color to your meal.
Creative Ways to Present
For a fun spin, serve the chicken and crispy rice family style, letting everyone help themselves to the crispy rice base before piling on chicken and sauce. Alternatively, stack the chicken atop crispy rice in individual bowls, drizzle with extra braising liquid, and top with garnishes to create an elegant, restaurant-quality presentation.
Make Ahead and Storage
Storing Leftovers
After your feast, store any leftover chicken and crispy rice in airtight containers in the refrigerator. They will keep well for up to 3 days and remain delicious, making it perfect for quick meals later in the week.
Freezing
You can freeze the cooked chicken and rice separately to preserve texture. Wrap the chicken tightly and store rice in freezer-safe containers for up to 2 months. When thawed, they will retain most of their original flavor.
Reheating
Reheat chicken gently in a covered pan with a splash of water or broth to keep it moist, and crisp up the jasmine rice again in a skillet with a little oil to bring back its signature crunch. Avoid the microwave if you want to preserve that crispy texture.
FAQs
Can I use boneless chicken instead of bone-in thighs?
Yes, you can, but bone-in, skin-on thighs are preferred for their juiciness and flavor. Boneless chicken cooks faster but won’t deliver quite the same depth of taste or crispy skin experience.
Is gochujang very spicy?
Gochujang has a moderate heat level with a pleasant sweetness. It adds warmth and complexity rather than overwhelming spiciness, making it approachable for most palates.
What if I don’t have jasmine rice?
Medium or long-grain rice can work, but jasmine rice’s aroma and slightly sticky texture make it ideal for crisping and complementing the chicken’s bold flavors.
Can I prepare this recipe vegan?
For a vegan twist, substitute chicken with firm tofu or mushrooms and use vegetable broth. Keep the gochujang sauce intact, as it’s naturally vegan and adds fantastic flavor.
How can I make the crispy rice extra crunchy?
Pat the rice firmly and cook over medium-low heat without disturbing it. Adding a little oil instead of water when crisping can create an even more golden and crispy crust.
Final Thoughts
This Gochujang-Braised Chicken with Crispy Jasmine Rice Recipe is a true delight that brings warmth, spice, and soul to the table. It’s approachable yet impressive—perfect for a cozy weeknight dinner or sharing with friends and family. Give it a try and get ready to savor every juicy, crispy, spicy bite. Once you taste it, it’s bound to become one of your favorite go-to meals.
Print
Gochujang-Braised Chicken with Crispy Jasmine Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Description
This Gochujang-Braised Chicken and Crispy Rice recipe combines tender, flavorful chicken thighs braised in a spicy Korean chili paste marinade with crispy golden rice. The bold flavors of gochujang, soy sauce, honey, garlic, and ginger create a deliciously balanced sauce, while the crispy rice adds a delightful texture, making it a perfect comforting meal for six.
Ingredients
Chicken and Marinade
- 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
- Salt and pepper, to taste
Rice and Cooking
- 2 cups jasmine rice
- 2 ½ cups chicken broth
- 2 tablespoons vegetable oil
- Water for cooking rice and crisping
Garnish
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Prepare Chicken: Pat chicken thighs dry with paper towels and season both sides with salt and pepper evenly to enhance flavor and ensure a crisp skin.
- Make Marinade: In a mixing bowl, whisk together gochujang, soy sauce, honey, minced garlic, and grated ginger until fully combined and smooth, creating a flavorful Korean-inspired sauce.
- Marinate Chicken: Coat each chicken thigh thoroughly with the marinade, making sure every piece is well covered. Let them sit at room temperature for at least 10 minutes to absorb the flavors.
- Sear Chicken: Heat vegetable oil in a large skillet over medium-high heat. Place chicken thighs skin-side down in the hot skillet and sear for 4-5 minutes or until the skin is golden brown and crispy. Flip and sear the other side for an additional 4 minutes.
- Braise Chicken: Pour chicken broth into the skillet with the seared chicken and bring to a gentle boil. Reduce heat to low, cover with a lid, and braise the chicken for 15-20 minutes until fully cooked and tender.
- Cook Jasmine Rice: Meanwhile, rinse jasmine rice under cold water until the water runs clear. Cook rice separately in boiling water until tender, about 15 minutes. Drain any excess water.
- Prepare Crispy Rice: Allow the cooked rice to cool slightly so it firms up. In a clean skillet, add a small amount of water and heat it to a simmer. Add the rice and press it down firmly with a spatula to form a compact layer. Cook undisturbed for 5 minutes until the bottom forms a golden, crispy crust.
- Serve: Place the crispy rice onto serving plates. Top with the braised chicken thighs, drizzle some of the flavorful sauce from the skillet over the top, and garnish with sliced green onions and sesame seeds for a fresh finish.
Notes
- For extra flavor, marinate the chicken for up to 1 hour in the refrigerator.
- Use a non-stick skillet or well-seasoned cast iron to prevent rice from sticking when forming the crispy crust.
- Adjust the spiciness by varying the amount of gochujang according to your preference.
- Leftover rice can be used to make crispy rice the next day by following the same method.
- If you prefer, substitute chicken thighs with chicken drumsticks or breasts but adjust cooking time accordingly.
