Description
This Gochujang-Braised Chicken and Crispy Rice recipe presents a flavorful Korean-inspired dish featuring tender, spicy chicken thighs braised in a savory gochujang sauce paired with crispy pan-fried jasmine rice. The combination offers a perfect balance of heat, sweetness, and texture, making it an impressive main course perfect for a family dinner or special occasion.
Ingredients
Scale
Chicken and Sauce
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon vegetable oil
- 1 small yellow onion, sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 cup chicken broth
Crispy Rice
- 2 cups cooked jasmine rice (cold or day-old rice preferred)
- 2 tablespoons sesame oil
- Salt, to taste
Garnishes
- 2 green onions, sliced
- Sesame seeds for garnish
- Chopped cilantro (optional)
- Lime wedges (optional)
Instructions
- Prepare the chicken: Preheat the oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season lightly with salt and pepper.
- Sear the chicken: Heat vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken thighs, skin side down, and sear for 5–6 minutes until golden and crispy. Flip and cook the other side for 2–3 minutes, then remove the chicken from the pan and set aside.
- Sauté aromatics: Reduce heat to medium in the same pan. Add sliced onion and sauté for about 4 minutes until softened. Add minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Make the sauce: Stir in gochujang, soy sauce, rice vinegar, honey, and chicken broth, scraping up any browned bits from the bottom of the pan to enhance flavor.
- Braise the chicken: Return the chicken to the pan, skin side up, spoon some sauce over each piece, and transfer the pan uncovered to the preheated oven. Bake for 30–35 minutes until the chicken is cooked through and the sauce thickens.
- Cook the crispy rice: While the chicken bakes, heat the sesame oil in a separate nonstick skillet over medium heat. Add the cold jasmine rice and press it down evenly with a spatula. Cook undisturbed for 8–10 minutes until the bottom becomes golden and crispy. Gently flip or stir the rice to combine crispy and tender textures. Season lightly with salt.
- Serve: Spoon the crispy rice onto serving plates, top with the braised chicken and a generous amount of sauce. Garnish with sliced green onions, sesame seeds, chopped cilantro, and a squeeze of lime if desired.
Notes
- Using cold or day-old rice is essential to achieve a crispy texture; fresh rice tends to steam and become mushy.
- Adjust the amount of gochujang depending on your preferred spice level.
- For extra richness, stir a teaspoon of butter into the sauce right before serving.
- You can substitute vegetable oil with any neutral oil if preferred.
