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
Scale
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
