Description
This Gochujang-Braised Chicken and Crispy Rice recipe combines tender, spicy Korean chili paste-braised chicken thighs with flavorful crispy jasmine rice. The chicken is marinated in a rich blend of gochujang, soy sauce, honey, garlic, and ginger, then seared and braised to perfection. The crispy rice adds a delightful texture contrast, topped off with green onions and sesame seeds for a vibrant, satisfying meal perfect for six servings.
Ingredients
Scale
Chicken Marinade and Chicken
- 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
- 2 tablespoons vegetable oil
- 2 ½ cups chicken broth
Rice
- 2 cups jasmine rice
- Water, as needed for cooking rice and simmering for crispy crust
Garnish
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Prepare the chicken: Pat the chicken thighs dry using paper towels and season both sides with salt and pepper to taste. This helps the marinade adhere better and ensures flavorful chicken.
- Make the marinade: In a mixing bowl, whisk together the gochujang, soy sauce, honey, minced garlic, and grated fresh ginger until you achieve a smooth, evenly mixed sauce.
- Marinate the chicken: Thoroughly coat each chicken thigh in the prepared marinade. Allow the chicken to sit for at least 10 minutes, which lets the flavors infuse into the meat.
- Heat the skillet and sear chicken: Warm the vegetable oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down in the skillet and sear for 4 to 5 minutes until the skin turns golden and crisp. Flip the chicken and sear the other side for an additional 4 minutes.
- Add chicken broth and braise: Pour the chicken broth into the skillet. Bring the liquid to a gentle boil, then reduce the heat to low. Cover the skillet and let the chicken braise gently for 15 to 20 minutes until it is fully cooked and tender.
- Cook jasmine rice: Meanwhile, rinse the jasmine rice under cold water until the water runs clear. Cook the rice separately with water according to package instructions, typically about 15 minutes, until the rice is tender and fluffy. Let the rice cool slightly before proceeding.
- Make crispy rice: In a clean skillet, add a small amount of water and heat it to a gentle simmer. Add the cooled jasmine rice to the skillet, pressing down firmly to form an even crust layer. Cook undisturbed for about 5 minutes until the bottom becomes golden and crispy.
- Plate and garnish: Place the crispy rice on serving plates, arrange the braised chicken thighs on top, then drizzle with the flavorful sauce remaining in the skillet. Garnish with sliced green onions and sprinkle with sesame seeds for added texture and flavor.
Notes
- For extra heat, add a pinch of red pepper flakes to the marinade.
- You can substitute chicken thighs with boneless thighs for quicker cooking, adjusting braising time accordingly.
- Leftover crispy rice can be reheated in a skillet to maintain crispiness.
- Use low-sodium soy sauce to reduce salt content if preferred.
