Gochujang-Braised Chicken and Crispy Rice
January 24, 2022
I had some chicken legs leftover and searched for something interesting to do with them. I found this recipe for Gochujang-Braised Chicken and Crispy Rice. Although it seems like a long list of ingredients, it's rather easy to prepare. The spicy Gochujang paste gives it the perfect amount of heat. The crispy rice is mixed with spices, made into patties, and fried. My husband thought the sauce should be thicker, which can be achieved by taking the drumsticks out of the pan and whisking in some cornstarch.
- Prep: 15 mins
- Cook: 1 hr 10 mins
- Yields: 4 Servings
Ingredients
8 garlic cloves, finely grated
1 (2-inch) piece ginger, peeled, finely grated
¼ cup gochujang (Korean hot pepper paste)
1 tablespoon toasted sesame oil
1 teaspoon freshly ground black pepper, plus more
3 cups cooked short-grain rice
8 chicken drumsticks, patted dry
4 cups low-sodium chicken broth
6 scallions, white and pale-green parts only, cut into 1-inch pieces
Directions
1Mix onion, garlic, ginger, gochujang, soy sauce, sugar, mirin, sesame oil, and 1 teaspoon pepper in a medium bowl to combine; set sauce aside.
2Toss 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.
3Meanwhile, 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 the pot, and simmer, turning occasionally, until chicken is very tender, 45–55 minutes.
4Divide 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.
5Add 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.
Recipe from Bon Appétit, March 2016.
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