Description
This Gochujang-Braised Chicken and Crispy Rice recipe combines tender, juicy chicken thighs cooked in a spicy-sweet Korean chili paste marinade with perfectly crispy jasmine rice. The dish features rich, bold flavors from gochujang, garlic, and ginger, balanced by the comforting texture of golden seared chicken and crunchy rice crust. Perfect for an impressive yet easy weeknight dinner that serves 6.
Ingredients
Scale
For the 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
- 2 tablespoons vegetable oil
For the Rice and Garnish
- 2 cups jasmine rice
- 2 ½ cups chicken broth
- Water, as needed for cooking rice and making crust
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Prepare the chicken: Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper to enhance the flavor and help achieve a crispy skin.
- Make the marinade: In a mixing bowl, whisk together gochujang, soy sauce, honey, minced garlic, and grated ginger until the mixture is smooth and well combined.
- Marinate the chicken: Coat the chicken thighs thoroughly with the prepared marinade, making sure every piece is evenly covered. Let them sit for at least 10 minutes to absorb the flavors.
- Sear the chicken: Heat vegetable oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 4-5 minutes or until the skin turns golden and crispy. Flip and sear the other side for about 4 minutes.
- Braise the chicken: Pour chicken broth into the skillet and bring it to a gentle boil. Reduce the heat to low, cover the skillet, and let the chicken braise for 15-20 minutes until fully cooked and tender.
- Cook the rice: While the chicken is braising, rinse the jasmine rice under cold water to remove excess starch. Cook the rice separately with water according to package instructions or until tender, about 15 minutes.
- Make crispy rice crust: Allow the cooked rice to cool slightly. In a clean skillet, add a small amount of water and heat it to a simmer. Add the cooled rice and press down firmly with a spatula to form an even layer. Cook undisturbed on medium heat for about 5 minutes until the bottom develops a golden, crispy crust.
- Plate and garnish: Serve the crispy rice on plates and top each portion with a braised chicken thigh. Drizzle with the flavorful sauce from the skillet and garnish with sliced green onions and sesame seeds for added flavor and texture.
Notes
- For extra flavor, you can marinate the chicken overnight in the refrigerator.
- Use bone-in, skin-on chicken thighs for juicier meat and better texture.
- If you prefer less spicy, reduce the amount of gochujang to 2 tablespoons.
- Make sure not to stir the rice when forming the crust to ensure it crisps properly.
- Leftover crispy rice can be stored in the refrigerator and reheated in a skillet to regain crispiness.
