GOCHUJANG-BRAISED CHICKEN AND CRISPY RICE
Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you'll be good to go.
Categories Bon Appétit Chicken Dinner Sesame Oil Ginger Braise Rice Peanut Free Tree Nut Free
Yield Serves 4
Number Of Ingredients 19
Steps:
- Mix 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.
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Bikash Gm
[email protected]This recipe seems a bit complicated, but I'm willing to give it a try.
Kimberly Moya
[email protected]I'm not sure if I have all of the ingredients for this recipe, but I'm going to try it anyway.
Hoova Larry
[email protected]This recipe looks delicious. I'm going to save it for later.
Izzy Bowbizzy
[email protected]I'm going to make this recipe for my next dinner party.
Md,jihad Forazi
[email protected]I can't wait to try this recipe.
Loonie ML
[email protected]This recipe is a keeper!
Conor Thornton
[email protected]I'm definitely going to make this recipe again.
Pushkal Babu
[email protected]This dish is perfect for a special occasion.
David Eghaghe
[email protected]I would highly recommend this recipe to anyone who loves chicken and Korean food.
Jerry Doran
[email protected]This recipe is a great way to use up leftover chicken.
Eliseo Vasquez
[email protected]I'm not a huge fan of gochujang, but I really enjoyed this recipe. The chicken was so moist and flavorful.
Lala
[email protected]I made this recipe for my family and they all loved it. Even my picky kids ate it without complaint.
Naome Rorisang
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and impressive dish.
Tshepo Tshepo
[email protected]I wasn't sure what to expect with this dish, but I was pleasantly surprised. It's now one of my favorites.
janet torres
[email protected]I love how easy this recipe is to make. It's perfect for a weeknight meal.
Amir AboRomhain
[email protected]I've made this recipe several times now and it's always a crowd-pleaser.
ferdus Alom
[email protected]Wow! This dish was a hit at my dinner party. Everyone loved the combination of flavors.
Osamu festus
[email protected]This recipe was absolutely delicious! The chicken was so tender and flavorful, and the crispy rice was the perfect accompaniment.