Gochujang-Braised Chicken and Crispy Rice Recipe
If you’re ready to elevate your weeknight dinner with bold flavors and irresistible textures, this Gochujang-Braised Chicken and Crispy Rice is about to become your new obsession. Tender chicken thighs soak up a savory-sweet, slightly spicy sauce made with gochujang and aromatics, while a golden layer of crispy jasmine rice adds an addictive crunch. Every bite brings together the warmth of slow-braised chicken and the vibrant zing of Korean-inspired flavors—no fancy equipment or hard-to-find ingredients required!
Ingredients You’ll Need
The magic of Gochujang-Braised Chicken and Crispy Rice is that every ingredient earns its keep—nothing extra, just the essentials to capture that mixture of depth, brightness, and crunch. Make sure to gather these staples, and let each one bring its color and character to the final dish:
- Chicken Thighs: Boneless and skinless thighs stay especially tender and juicy during the braising process—cut them into large chunks for even cooking.
- Gochujang (Korean Chili Paste): This is the flavor powerhouse—look for it in the international aisle, and don’t be shy! It brings earthy spice and subtle sweetness.
- Soy Sauce: Adds essential umami depth and just the right amount of saltiness to balance the sweet-spicy notes.
- Rice Vinegar: A splash of acidity to brighten all the flavors—don’t skip it!
- Honey: Balances out the heat with a touch of natural sweetness; maple syrup also works in a pinch.
- Sesame Oil: Nutty, toasty, and aromatic—just a tablespoon infuses the whole dish with irresistible depth.
- Garlic: Freshly minced cloves bring pungent, savory flavor and meld beautifully into the sauce.
- Fresh Ginger: Adds bright, peppery heat—grate it finely for the best texture and flavor release.
- Chicken Broth: This forms the braising liquid and keeps your chicken moist and rich.
- Onion: Thinly sliced, it’s both aromatic and sweetens as it braises in the sauce.
- Jasmine Rice: Make sure it’s cooked and chilled—cold rice is the key to achieving that perfectly crisp golden crust.
- Vegetable Oil: A neutral choice for high-heat crisping; make sure your pan is well-heated before adding the rice.
- Green Onions: Vibrant, fresh, and grassy—they’re the perfect pop of color and flavor for finishing.
- Toasted Sesame Seeds: Nutty and crunchy, these bring the finishing touch that will have everyone reaching for seconds.
How to Make Gochujang-Braised Chicken and Crispy Rice
Step 1: Marinate the Chicken
Start by whisking together the gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and chicken broth in a large bowl. Toss in your chicken pieces and make sure each one is thoroughly coated in all that vibrant marinade. Cover the bowl and let it rest in the fridge for at least 30 minutes (or up to 4 hours if you’d like extra depth). This simple step builds all the rich flavor into your Gochujang-Braised Chicken and Crispy Rice right from the start.
Step 2: Braise the Chicken and Onions
Heat your deep skillet or Dutch oven over medium-high, and add in the marinated chicken along with every drop of sauce and the sliced onions. Bring it all to a gentle simmer, then reduce to medium-low, cover, and let it braise for 25 to 30 minutes. The sauce will work its magic, thickening slightly and turning the chicken meltingly tender. Your kitchen is going to smell incredible!
Step 3: Crisp Up the Rice
Meanwhile, get your largest nonstick skillet ready for crispy rice happiness. Pour in the vegetable oil, heat it up over medium, then add the chilled jasmine rice in an even layer—no stirring yet! Let it sit for 5 to 7 minutes until the underside is richly golden and crispy. Gently break up the rice and toss so more edges can crisp up. The result? Those delectable bits of crunch that make Gochujang-Braised Chicken and Crispy Rice so addictive!
Step 4: Assemble and Garnish
Spoon the tender braised chicken (with its luscious sauce) over or alongside your mound of crispy rice. Top with green onions and a generous sprinkle of toasted sesame seeds. Each plate is a showstopper of color, aroma, and texture ready to light up your dinner table.
How to Serve Gochujang-Braised Chicken and Crispy Rice
Garnishes
Bring out the best in this dish by piling on the garnishes! Sliced green onions add a burst of freshness and color, while crunchy toasted sesame seeds echo the nutty base notes. For an extra flourish, a few slices of fresh red chili or a drizzle of sesame oil will make each serving really pop.
Side Dishes
This main course sings alongside simple steamed veggies (think bok choy, broccolini, or snap peas), a quick cucumber salad brightened with rice vinegar, or kimchi for extra zing. Even a bowl of miso soup is welcome for a meal that will warm you through and through.
Creative Ways to Present
Try piling the crispy rice into a bowl, topping with a nest of saucy chicken, and letting everyone dig in family-style. Or, for a fun dinner party twist, assemble individual portions in shallow plates and let guests top with their own favorite garnishes. However you do it, Gochujang-Braised Chicken and Crispy Rice is guaranteed to wow.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), simply cool everything to room temperature before packing into airtight containers. The chicken and rice will keep well in the fridge for up to 3 days, making lunch tomorrow something to really look forward to.
Freezing
For longer storage, freeze the braised chicken in a separate container from the rice to preserve the rice’s texture. Both will keep in the freezer for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
When it’s time to reheat, warm the chicken in a skillet over gentle heat until bubbling. For the rice, spread it out in a skillet with just a touch of oil and let it re-crisp for a few minutes. The textures and flavors will spring back beautifully, almost like it’s fresh from the stove.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While thighs stay juicier and more succulent during braising, chicken breasts work too. Just be careful not to overcook, as breast meat dries out faster—keep an eye on doneness and check after 20 minutes of braising.
Is gochujang really spicy?
Gochujang delivers a gentle, layered warmth rather than intense heat, along with a touch of sweetness and plenty of umami. Want extra kick? Stir in more to taste! Or, if you’re spice-sensitive, start with a little less and adjust as you go.
Can I make the rice ahead?
Yes! In fact, using cold, day-old rice is crucial for that beloved crispy texture. Cook your jasmine rice the night before or in the morning, let it cool, then refrigerate until ready to use.
What can I substitute for gochujang?
If you can’t find gochujang, try a mixture of miso paste and sriracha or another chili sauce. The result won’t be exactly the same, but you’ll still get a spicy-sweet, umami-rich punch.
Is this recipe suitable for meal prep?
Definitely! Both the braised chicken and the crispy rice keep and reheat well. Prep them in advance and store separately for best texture. It’s a great way to make your weekday lunches something to anticipate!
Final Thoughts
I hope you’re as excited as I am to dig into this Gochujang-Braised Chicken and Crispy Rice. It’s a dish that brings together comfort, crunch, and a world of flavor, whether you’re feeding family, friends, or simply treating yourself. Gather your ingredients and give it a try—you’ll be returning to this recipe again and again!
Print
Gochujang-Braised Chicken and Crispy Rice Recipe
- Total Time: 50 minutes plus marinating
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Gochujang-Braised Chicken and Crispy Rice recipe combines tender, flavorful chicken in a spicy Korean-inspired sauce with crispy, golden rice for a delicious and satisfying meal.
Ingredients
For the Gochujang-Braised Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup chicken broth
- 1/2 cup onion, thinly sliced
For the Crispy Rice:
- 2 cups cooked jasmine rice (cold)
- 2 tablespoons vegetable oil
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the Gochujang-Braised Chicken: In a large bowl, combine gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and chicken broth. Add chicken, marinate for at least 30 minutes.
- Braise the Chicken: Heat skillet, add marinated chicken and onions, simmer, then braise covered for 25–30 minutes.
- Make the Crispy Rice: In a nonstick skillet, cook cold rice without stirring until crispy, then toss.
- Serve: Serve braised chicken over or alongside crispy rice, garnish with green onions and sesame seeds.
Notes
- For extra heat, add more gochujang to the sauce.
- Chicken breasts can be used as a substitute, but thighs remain more tender.
- Prep Time: 15 minutes plus marinating
- Cook Time: 35 minutes
- Category: Main Course
- Method: Braising, Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 9 g
- Sodium: 910 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 115 mg
