Unusual recipes

Gochujang-Braised Chicken and Crispy Rice

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.


  • 1 small onion, finely chopped
  • 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
  • ½ teaspoon mustard powder
  • 8 chicken drumsticks, patted dry
  • 4 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 4 cups low-sodium chicken broth
  • 6 scallions, white and pale-green parts only, cut into 1-inch pieces

Recipe Preparation

  • 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 ¾"-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.

Nutritional Content

Calories (kcal) 900 Fat (g) 47 Saturated Fat (g) 15 Cholesterol (mg) 310 Carbohydrates (g) 59 Dietary Fiber (g) 3 Total Sugars (g) 10 Protein (g) 59 Sodium (mg) 2160Reviews SectionThis was REALLY underwhelming, especially for how long it took to make. The flavor is fine but extremely low on oomph and sauce is too watery. I did follow the recipe directions and my only changes were to add more ginger than was called for. (I do understand it’s a braising situation but the sauce was a major letdown)Sarah LauxAstoria, NY06/11/20Really good! As other reviewers said, it’s a bit time consuming (hour & a half at best) but the flavors are excellent. Did a quick pickled cucumber to add some crunch to the plate. Would definitely make again!Great flavor, it is on the buttery side. I had lots of leftover sauce and included that in other dishes.AnonymousSan Francisco05/10/20Absolutely delicious, the prep took a little bit of pen but the outcome was just perfect. Very tasty and a memorably meal, the left over broth if perfect to add to stews and sauces.Would happily cook again!AnonymousUnited Kingdom05/06/20Cook all the time, eat out at top notch restaurants, and this is possibly my favorite recipe ever. Seriously, close your other tabs and make this. It’s easy and next level flavors. Usually pair it with simple steamed short grain rice when not up to making the crispy rice and I use chicken breast because I’m just not that into dark meat, I know, basic, but don’t hold it against this recipe. I’ll make a 4x batch and freeze the sauce before the chicken broth is added for some no thought needed dinners down the roadAbsolutely loved this, but like many people commenting I'd also use thighs instead. I was using the leftover braising liquid in soups and stews for a week, so flavorful and rich!in fact, i'd use Priya Krishna's Cilantro Chutney (from her Dahi Toast recipe). it would make a fantastic drizzle or offered in a side bowl.hollis5Vero Beach, FL03/01/19awesome, but i prefer thighs to legs. love the 8 grated garlic cloves and grated ginger and gochujang! GEE! also, how do i cook the rice cakes -- in oil or schmaltz (my preference) or ... whatever? the recipe doesn't say. i'll be using schmaltz.this recipe would be excellent with a cilantro side, like a chimichurri or a chutney.hollis5Vero Beach, FL03/01/19This was super tasty and super easy. The crispy rice is memorable and I will use it as a base for other saucy recipes. There isplenty of sauce, so next time I would add some veggies in the mix. A keeper recipe, no doubt.HannahguccioneNew Orleans06/18/18This was delicious. Perfect amount of spice and very well balanced. I would definitely make again, and will have to, because there were no leftovers.I also love a recipe that has elements that can be carried over to something else--the crispy rice was a great addition and loved that it didn't use oil. Could definitely be used with anything else saucy.

Watch the video: Lemon Gochujang Chicken Recipe (October 2021).