Gochujang-Braised Chicken And Crispy Rice
Serves: 6
Aurelia Collier
1 January 1970
Based on User reviews:
58
Spice
42
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 small
Onion (finely chopped)1 cup
Soy Sauce2 tbsps
Sugar1 tbsp
Mirin1 tbsp
Toasted Sesame Oil3 cups
Grain Rice (cooked short-)1 tsp
Ground Cumin1 tsp
Garlic Powder1 tsp
Mustard Powder4 tbsps
Unsalted Butter2 tbsps
Vegetable Oil4 cups
Chicken Broth (low-sodium)Directions:
1
Mix onion, garlic, ginger, gochujang, soy sauce, sugar, mirin, sesame oil, and 1 tsp
2
Pepper in a medium bowl to combine; set sauce aside
3
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
4
Meanwhile, season chicken generously with salt
5
Heat butter and vegetable oil in a medium heavy pot over medium
6
As soon as foaming subsides, add chicken and cook, turning occasionally, until lightly browned, about 5 minutes
7
Add reserved sauce and bring to a simmer; cook until sauce appears to thin out, about 3 minutes
8
Add broth and bring to a boil
9
Reduce heat, partially cover pot, and simmer, turning occasionally, until chicken is very tender, 45–55 minutes
10
Divide rice into 4 portions; form into 3/4"-thick disks (moisten hands with water to prevent sticking)
11
Heat a large nonstick skillet over medium
12
Working in 2 batches, cook rice cakes, turning halfway through, until crisp, puffed, and golden, about 10 minutes
13
Transfer to plates
14
Add scallions to chicken and cook until tender, about 3 minutes
15
Season with salt and pepper
16
Top each cake with 2 chicken legs and a few scallions; spoon plenty of sauce over
17
Mix onion, garlic, ginger, gochujang, soy sauce, sugar, mirin, sesame oil, and 1 tsp
18
Pepper in a medium bowl to combine; set sauce aside
19
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
20
Meanwhile, season chicken generously with salt
21
Heat butter and vegetable oil in a medium heavy pot over medium
22
As soon as foaming subsides, add chicken and cook, turning occasionally, until lightly browned, about 5 minutes
23
Add reserved sauce and bring to a simmer; cook until sauce appears to thin out, about 3 minutes
24
Add broth and bring to a boil
25
Reduce heat, partially cover pot, and simmer, turning occasionally, until chicken is very tender, 45–55 minutes
26
Divide rice into 4 portions; form into 3/4"-thick disks (moisten hands with water to prevent sticking)
27
Heat a large nonstick skillet over medium
28
Working in 2 batches, cook rice cakes, turning halfway through, until crisp, puffed, and golden, about 10 minutes
29
Transfer to plates
30
Add scallions to chicken and cook until tender, about 3 minutes
31
Season with salt and pepper
32
Top each cake with 2 chicken legs and a few scallions; spoon plenty of sauce over