If you’re craving a dish that perfectly balances bold flavors with comforting textures, the Gochujang-Braised Chicken with Crispy Jasmine Rice Recipe is about to become your new favorite. Tender chicken thighs soak up a spicy-sweet marinade that melts into every bite, while the crispy jasmine rice adds a mouthwatering crunch that brings the whole experience to life. This recipe is an exciting twist on classic comfort food, combining Korean-inspired heat and umami richness with a delightful crispy rice component that will have you hooked from the very first forkful.
Ingredients You’ll Need
Getting started with the Gochujang-Braised Chicken with Crispy Jasmine Rice Recipe is a breeze thanks to a handful of straightforward ingredients. Each one plays an important role, from the punchy gochujang that delivers that signature heat, to the jasmine rice that crisps up beautifully, adding texture and flavor. This simplicity is the secret to the recipe’s magic.
- Bone-in, skin-on chicken thighs: These give juicy, flavorful meat and crispy skin perfect for braising.
- Gochujang (Korean chili paste): The heart of the marinade, bringing a spicy, slightly sweet depth.
- Soy sauce: Adds umami richness and balances the heat with saltiness.
- Honey: Provides a touch of sweetness that complements the spicy and savory flavors.
- Garlic, minced: Infuses the dish with aromatic warmth and a bit of bite.
- Fresh ginger, grated: Brightens up the marinade with zesty and slightly peppery notes.
- Jasmine rice: Its fragrant aroma and delicate grains crisp up wonderfully for texture contrast.
- Chicken broth: Helps braise the chicken, keeping it tender and moist while adding subtle savory flavor.
- Vegetable oil: For searing chicken skin to crispy perfection.
- Sliced green onions: Fresh garnish that adds color and a mild onion crunch.
- Sesame seeds: Nutty garnish that enhances the overall aroma and crunch.
How to Make Gochujang-Braised Chicken with Crispy Jasmine Rice Recipe
Step 1: Prepare and Marinate the Chicken
First, pat your chicken thighs dry then season with a bit of salt and pepper. This step ensures the chicken skin crisps up nicely during searing. In a bowl, whisk together gochujang, soy sauce, honey, minced garlic, and grated ginger until you have a smooth, fiery marinade. Coat each piece of chicken thoroughly with this flavorful mixture, then let them rest for at least 10 minutes. Even a short marination time helps the flavors get beautifully infused.
Step 2: Sear the Chicken to Golden Perfection
Heat vegetable oil over medium-high heat in a large skillet. Once shimmering, place your chicken thighs skin-side down. Sear them for 4 to 5 minutes until you achieve a gorgeous golden-brown crust. Flip the chicken and sear the other side for another 4 minutes. This searing step locks in juices and adds incredible flavor through that crispy skin.
Step 3: Braise the Chicken
Add chicken broth to the skillet and bring it to a gentle boil. Lower the heat to a simmer, cover the skillet, and let the chicken braise for 15 to 20 minutes. This slow cooking tenderizes the chicken while the fragrant braising liquid infuses each bite. Check that the chicken reaches an internal temperature that’s fully cooked and juicy.
Step 4: Cook the Jasmine Rice
While your chicken is cooking, rinse the jasmine rice under cold water until it runs clear. This step removes excess starch for fluffier rice. Cook the rice in water until tender, approximately 15 minutes, then let it cool slightly to firm up — this is key for forming that irresistible crispy crust later.
Step 5: Create the Crispy Jasmine Rice Crust
In a clean skillet, add a splash of water and bring it to a low simmer. Add the cooked jasmine rice, pressing it down firmly to shape an even layer. Let it cook, undisturbed, for 5 minutes until the bottom develops a golden, crispy crust. This delightful texture is what takes the dish from great to spectacular.
How to Serve Gochujang-Braised Chicken with Crispy Jasmine Rice Recipe
Garnishes
Once plated, generously sprinkle the dish with sliced green onions and a handful of toasted sesame seeds. These garnishes add a fresh bite and subtle nuttiness that complements the rich chicken and crispy rice perfectly, enhancing both flavor and visual appeal.
Side Dishes
Pair your Gochujang-Braised Chicken with Crispy Jasmine Rice Recipe with simple sides like steamed bok choy or a crunchy cucumber salad. These lighter accompaniments balance the richness and spice of the main, making your meal feel complete and refreshing.
Creative Ways to Present
For a fun twist, serve the dish family-style, placing the crispy rice as a base on a large platter and topping with braised chicken. Drizzle some extra braising sauce on top and scatter garnishes generously. It’s visually stunning and perfect for sharing around the table.
Make Ahead and Storage
Storing Leftovers
Leftover Gochujang-Braised Chicken with Crispy Jasmine Rice Recipe should be cooled to room temperature before storing. Transfer both chicken and rice to airtight containers and keep refrigerated for up to 3 days. This way, you’ll preserve freshness and flavor.
Freezing
You can freeze leftovers for up to 2 months. Separate chicken and crispy rice into portions and wrap tightly with plastic wrap or place in freezer-safe containers. When you’re ready to enjoy again, thaw overnight in the refrigerator for best results.
Reheating
To reheat, warm the chicken gently in a covered skillet over medium-low heat to maintain tenderness and moisture. For the crispy rice, reheat in a non-stick pan over medium heat without stirring to help restore its crunch. Avoid the microwave for the rice, as it tends to get soggy.
FAQs
Can I use boneless chicken thighs?
Absolutely! Boneless chicken thighs will cook faster and are easier to eat, although bone-in chicken often has more flavor and stays juicier during braising.
What if I don’t have gochujang?
If you’re without gochujang, try mixing a bit of miso paste with chili paste or a touch of hot sauce and honey to mimic its sweet-spicy-umami profile, though the exact flavor won’t be quite the same.
Can I make the crispy rice vegan?
Definitely! Simply prepare the crispy rice as usual and serve it alongside a plant-based braised dish or tofu marinated with similar flavors to keep it vegan and full of umami.
What’s the best way to get crispy rice at home?
Pat the cooked rice dry and don’t stir it while it’s cooking in the skillet. Press it down firmly and allow it to cook undisturbed to form a golden crust — patience is key to that perfect crunch.
Is this recipe spicy?
The gochujang gives a moderate, pleasant heat with a hint of sweetness. You can adjust the spiciness by adding more or less gochujang or balancing with extra honey if you prefer milder flavors.
Final Thoughts
This Gochujang-Braised Chicken with Crispy Jasmine Rice Recipe is a dazzling dish that delivers layers of flavor and texture in every bite. It’s the kind of meal that brings a smile to your face and the perfect excuse to gather friends or family around your table. Give it a go, and you’ll soon see this recipe becoming a cherished staple in your culinary lineup.
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Gochujang-Braised Chicken with Crispy Jasmine Rice Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Gochujang-Braised Chicken and Crispy Rice recipe features tender, flavorful chicken thighs marinated and braised in a spicy-sweet Korean chili paste sauce, served atop a golden, crispy jasmine rice crust. The combination of spicy, savory chicken with crispy rice makes for an irresistible and comforting meal perfect for weeknight dinners or entertaining guests.
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 Garnish
- 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)
- Water, as needed for cooking rice and crisping
Instructions
- Season Chicken: Pat the chicken thighs dry with paper towels, then season both sides generously with salt and pepper to enhance the natural flavors.
- Make Marinade: In a medium bowl, whisk together gochujang, soy sauce, honey, minced garlic, and grated ginger until fully combined and smooth.
- Marinate Chicken: Coat each chicken thigh thoroughly with the marinade, ensuring the sauce covers all surfaces. Let them sit 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 and sear without moving for 4-5 minutes until the skin is golden brown and crispy. Flip and sear the other side for an additional 4 minutes.
- Braise Chicken: Add chicken broth to the skillet with chicken, bring to a gentle boil. Then reduce heat to low, cover the pan, and let the chicken braise for 15-20 minutes until fully cooked and tender.
- Cook Rice: While the chicken braises, rinse jasmine rice under cold water until water runs clear. Cook rice separately using water according to package instructions or until tender, about 15 minutes. Allow cooked rice to cool slightly.
- Make Crispy Rice: In a clean skillet, add a small amount of water and heat it to a simmer over medium heat. Add the cooked rice and press down firmly with a spatula to compact it into a flat crust. Cook undisturbed for 5 minutes or until the bottom is golden and crispy.
- Serve: Place the crispy rice crust on serving plates, top with the braised chicken thighs. Drizzle the flavorful sauce from the skillet over the chicken and rice, then garnish with sliced green onions and toasted sesame seeds for a fresh, nutty finish.
Notes
- For extra crispy rice, you can add a bit of vegetable oil to the skillet when making the rice crust instead of water.
- Make sure to not move the rice when forming the crust to allow it to crisp properly.
- Chicken thighs can be substituted with boneless breasts, but cooking time may vary.
- Adjust the amount of gochujang based on your spice preference.
- This dish pairs well with steamed or stir-fried vegetables on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Korean
