Gochujang-Braised Chicken with Crispy Rice
Photo: Zayed Ahmed Zadu / Unsplash
Chicken thighs braised in a sticky, sweet-spicy sauce of gochujang, soy, garlic and ginger, served over rice pan-fried until golden and crackling underneath.
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Start your free weekContinue with free accessSear the chicken
Season the chicken with salt and sear in 1 tbsp oil in a deep pan for 4 minutes per side until golden.
Braise
Mix the gochujang, soy sauce, honey, vinegar, garlic, ginger and 150ml water. Pour over the chicken, cover and simmer for 20 minutes, turning once.
Reduce the glaze
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Crisp the rice
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Serve
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Sear the chicken
Season the chicken with salt and sear in 1 tbsp oil in a deep pan for 4 minutes per side until golden.
Braise
Mix the gochujang, soy sauce, honey, vinegar, garlic, ginger and 150ml water. Pour over the chicken, cover and simmer for 20 minutes, turning once.
Reduce the glaze
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Crisp the rice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Gochujang — a fermented paste of chili, glutinous rice and soybeans — has been made in Korea for centuries and gives countless dishes their sweet heat.
Crispy rice echoes nurungji, the toasted rice crust at the bottom of a traditional Korean rice pot, which families love to snack on.
⭐ Why It's Famous
Sticky, spicy and crunchy all at once — a one-pan dinner with big Korean flavour.
💡 Fun Fact
Koreans pour hot water over leftover nurungji to make sungnyung, a toasty drink served after meals.
Korea (modern home cooking)
35.87°N, 128.60°E
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