Description
This flavorful Gochujang-Braised Chicken and Crispy Rice recipe features tender, spicy chicken thighs braised in a savory Korean chili paste marinade, served atop golden, crispy jasmine rice. Balanced with aromatic garlic and ginger, this dish offers a delicious fusion of textures and bold flavors, perfect for a satisfying weeknight dinner.
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
Rice and Cooking
- 2 cups jasmine rice
- 2 ½ cups chicken broth
- 2 tablespoons vegetable oil
Garnish
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Season Chicken: Pat the chicken thighs dry with paper towels, then season them with salt and pepper evenly on all sides to enhance flavor.
- Prepare Marinade: In a medium bowl, whisk together the gochujang, soy sauce, honey, minced garlic, and grated ginger until smooth to create a spicy and sweet marinade.
- Marinate Chicken: Thoroughly coat the chicken thighs with the marinade, ensuring every piece is well covered. Allow the chicken to sit for at least 10 minutes to absorb the flavors.
- Heat Oil and Sear Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, place the chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden and crispy. Flip and sear the other side for an additional 4 minutes.
- Add Broth and Braise Chicken: Pour chicken broth into the skillet with the chicken and bring it to a gentle boil. Then reduce the heat to low, cover the skillet, and allow the chicken to braise for 15-20 minutes until thoroughly cooked and tender.
- Cook Jasmine Rice: Meanwhile, rinse the jasmine rice under cold water until the water runs clear. Cook the rice separately with fresh water according to package instructions, usually about 15 minutes, until tender.
- Make Crispy Rice: Once the rice is cooked, allow it to cool slightly. In a clean skillet, add a small amount of water and heat to a simmer. Add the cooked rice and press it down firmly to form a compact crust. Let it cook undisturbed for 5 minutes or until golden and crispy on the bottom.
- Plate and Garnish: Serve by placing the crispy rice on plates, topping it with the braised chicken. Drizzle some of the sauce from the skillet over the chicken and garnish with sliced green onions and sesame seeds for added flavor and texture.
Notes
- Marinating the chicken longer than 10 minutes will deepen the flavor; ideally marinate up to 30 minutes.
- Use skin-on chicken thighs to achieve the best crispy texture during searing.
- Be sure to rinse the jasmine rice thoroughly to remove excess starch and avoid gummy rice.
- The crispy rice step is key for texture contrast, pressing firmly to ensure a nice crust forms.
- If you prefer less spice, reduce the amount of gochujang or add a bit more honey to balance the heat.
