Gochujang Chicken & Rice
Gochujang Chicken & Rice
Ingredients
For the Gochujang Broth
- 4 tablespoons gochujang
- 600 ml coconut milk
- 4 garlic cloves
- 1 chicken stock cube
- 2 teaspoons smoked paprika powder
- 4 teaspoons brown sugar
- 1 knob butter
For the Chicken
- 4 large chicken thighs
- as needed salt
- as needed pepper
- 8 tablespoons soy sauce
- 4 tablespoons water
- 2 tablespoons mirin
- 4 tablespoons honey
- 2 tablespoons brown sugar
To Serve
- as needed rice, cooked
- as needed green onions
- as needed fried onions
Instructions
- 1
Season the chicken thighs generously with salt and pepper on both sides.
⏱️ 2 min
- 2
Heat a large pan over medium heat. Add the seasoned chicken thighs and fry until a nice crust has formed on both sides and the chicken is cooked through, about 6-8 minutes per side.
⏱️ 15 min
- 3
While the chicken is cooking, thinly slice the green onions lengthwise and place them in a bowl of ice water. Let them sit for 10 minutes to curl.
⏱️ 10 min
- 4
Once the chicken has a crust, add the soy sauce, water, mirin, honey, and 2 tablespoons of brown sugar to the pan. Let the sauce reduce, stirring occasionally, until it thickens and coats the chicken in a sticky glaze.
⏱️ 5 min
- 5
Remove the glazed chicken from the pan and let it rest on a cutting board for a few minutes before slicing.
⏱️ 3 min
- 6
While the chicken rests, combine all the ingredients for the gochujang broth (gochujang, coconut milk, garlic cloves, chicken stock cube, smoked paprika powder, 4 teaspoons brown sugar) in a bowl or blender. Blend until completely smooth.
⏱️ 3 min
- 7
Heat the blended broth in a saucepan with a small knob of butter over medium-low heat until it is hot, but not boiling. Stir frequently to prevent scorching.
⏱️ 5 min
- 8
Slice the rested chicken thighs into desired pieces.
⏱️ 2 min
- 9
To serve, place a portion of cooked rice in each bowl. Arrange the sliced chicken on top of the rice and spoon the hot gochujang broth generously around the chicken.
⏱️ 2 min
- 10
Garnish with the curled green onions (drained from the ice water) and fried onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gochujang Chicken & Rice
For the Gochujang Broth
- 4 tablespoons gochujang
- 600 ml coconut milk
- 4 garlic cloves
- 1 chicken stock cube
- 2 teaspoons smoked paprika powder
- 4 teaspoons brown sugar
- 1 knob butter
For the Chicken
- 4 large chicken thighs
- as needed salt
- as needed pepper
- 8 tablespoons soy sauce
- 4 tablespoons water
- 2 tablespoons mirin
- 4 tablespoons honey
- 2 tablespoons brown sugar
To Serve
- as needed rice, cooked
- as needed green onions
- as needed fried onions
Instructions
- 1
Season the chicken thighs generously with salt and pepper on both sides.
⏱️ 2 min - 2
Heat a large pan over medium heat. Add the seasoned chicken thighs and fry until a nice crust has formed on both sides and the chicken is cooked through, about 6-8 minutes per side.
⏱️ 15 min - 3
While the chicken is cooking, thinly slice the green onions lengthwise and place them in a bowl of ice water. Let them sit for 10 minutes to curl.
⏱️ 10 min - 4
Once the chicken has a crust, add the soy sauce, water, mirin, honey, and 2 tablespoons of brown sugar to the pan. Let the sauce reduce, stirring occasionally, until it thickens and coats the chicken in a sticky glaze.
⏱️ 5 min - 5
Remove the glazed chicken from the pan and let it rest on a cutting board for a few minutes before slicing.
⏱️ 3 min - 6
While the chicken rests, combine all the ingredients for the gochujang broth (gochujang, coconut milk, garlic cloves, chicken stock cube, smoked paprika powder, 4 teaspoons brown sugar) in a bowl or blender. Blend until completely smooth.
⏱️ 3 min - 7
Heat the blended broth in a saucepan with a small knob of butter over medium-low heat until it is hot, but not boiling. Stir frequently to prevent scorching.
⏱️ 5 min - 8
Slice the rested chicken thighs into desired pieces.
⏱️ 2 min - 9
To serve, place a portion of cooked rice in each bowl. Arrange the sliced chicken on top of the rice and spoon the hot gochujang broth generously around the chicken.
⏱️ 2 min - 10
Garnish with the curled green onions (drained from the ice water) and fried onions.
⏱️ 1 min