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
Scale
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.
