Gochujang-Braised Chicken and Crispy Rice
Gochujang-Braised Chicken and Crispy Rice is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Mix onion, garlic, ginger, gochujang, soy sauce, sugar, mirin, sesame oil, and 1 tsp. pepper in a medium bowl to combine; set sauce aside.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMix onion, garlic, ginger, gochujang, soy sauce, sugar, mirin, sesame oil, and 1 tsp. pepper in a medium bowl to combine; set sauce aside.
Toss rice, cumin, garlic powder, and mustard powder in a medium bowl to combine; spread out on a parchment-lined rimmed baking sheet and chill until cold, about 1 hour.
Meanwhile, season chicken generously with salt.
Heat butter and vegetable oil in a medium heavy pot over medium.
As soon as foaming subsides, add chicken and cook, turning occasionally, until lightly browned, about 5 minutes.
Add reserved sauce and bring to a simmer; cook until sauce appears to thin out, about 3 minutes.
Add broth and bring to a boil.
Reduce heat, partially cover pot, and simmer, turning occasionally, until chicken is very tender, 45–55 minutes.
Divide rice into 4 portions; form into 3/4"-thick disks (moisten hands with water to prevent sticking).
Heat a large nonstick skillet over medium.
Working in 2 batches, cook rice cakes, turning halfway through, until crisp, puffed, and golden, about 10 minutes.
Transfer to plates.
Add scallions to chicken and cook until tender, about 3 minutes.
Season with salt and pepper.
Top each cake with 2 chicken legs and a few scallions; spoon plenty of sauce over.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.