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
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 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
