Gochujang-Braised Chicken and Crispy Rice

This was a flavorful dish I would definitely make again. It does take some time to make (~1-1.5 hours), but is not too complicated. I saved the sauce to cook later in the week.

My modifications:

• Used 6 chicken thighs instead of 8 drumsticks

• Used 2 cups of chicken broth (with regular sodium) and ¾ cup of water

• Did not use any butter because my daughter has dairy allergies

• Added some additional sugar

• Changed the seasoning to the rice slightly and shaped into 8-9 smaller patties instead of 2 large ones.

Here is what I did:

1. Tossed the rice with garlic powder, cumin, and mustard powder and laid flat on parchment paper in fridge for 1 hour

2. Made Gochujang sauce

3. Pan fried chicken thighs for 5 min. Added the Gochujang sauce and cooked for 3 min.

4. Added 2 cups of chicken broth and ¾ cup of water and cooked for 45 min.

5. While chicken was cooking, shaped rice into 8-9 smaller patties (using water on hands to prevent sticking). Pan fried in oil.

6. Plated rice, added chicken and sauce on top and sprinkled with scallions.

Gochujang-Braised Chicken and Crispy Rice (~from Bon Appetit)

Ingredients

• 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)

• ¼ cup soy sauce

• 2 tablespoons sugar

• 1 tablespoon mirin

• 1 tablespoon toasted sesame oil

• 1 teaspoon freshly ground black pepper, plus more

• 3 cups cooked short-grain rice

• 1 teaspoon ground cumin (used ½ teaspoon cumin)

• ½ teaspoon garlic powder (used 1 teaspoon garlic powder)

• ½ teaspoon mustard powder

• 8 chicken drumsticks, patted dry (used 6 chicken thighs)

• Kosher salt

• 4 tablespoons unsalted butter (omitted)

• 2 tablespoons vegetable oil

• 4 cups low-sodium chicken broth (used 2 cups regular sodium chicken broth and ¾ cup water)

• 6 scallions, white and pale-green parts only, cut into 1-inch pieces

Recipe Preparation

1. Mix onion, garlic, ginger, gochujang, soy sauce, sugar, mirin, sesame oil, and 1 tsp. pepper in a medium bowl to combine; set sauce aside.

2. 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.

3. 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.

4. 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.

5. 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.