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.
Recipe information
Yield
4 Servings
Ingredients
1
8
1
¼
¼
2
1
1
1
3
1
½
½
8
4
2
4
6
Preparation
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Nutrition Per Serving
How would you rate Gochujang-Braised Chicken and Crispy Rice?
Leave a Review
Reviews (27)
Back to TopI took the suggestion to cut back the stock, I only used about 2 cups. Chicken was super tasty-I didn't quite get the rice cakes to work right. I think if I make again I'll go for one big rice cake and break it up after browning on side.
Anonymous
Long Beach, CA
7/6/2021
This is a great recipe. I use the spice combination to make similar sheet-pan dinners. I agree with some of the comments that 4 cups of chicken stock is a lot for this recipe.
Anonymous
Halifax, NS
6/22/2021
This is a great recipe, bursting with flavor! Following a couple comments that said the sauce was too watery and my own judgement when I was pouring the stock in, I only ended up using 2 cups of stock. This still made more than enough sauce and I recommend judging from what your pan looks like before adding more than that. You can always add more, but it's hard to take out. Even though I'm not one to cut fat from recipes, I usually add more, I think you could also reduce some of the fat from this recipe. There's a lot of separated fat on top at the end and the mouthfeel is a little too rich some times. In general this is an excellent recipe that was probably originally written for a restaurant and then scaled for home applications and some of the scaling could use a little adjustment. I would highly recommend making it and adjusting as necessary.
Antonia
Ithaca, New York
4/7/2021
Really delicious. This works with any chicken parts; I usually use a whole leg instead of a drumstick. The crispy rice cakes are a really nice touch - guests always love the presentation.
Bob S
Philadelphia, PA
3/17/2021
Love gochujang and loved this. Yes, lots of sauce and probably not enough rice. My rice balls fell apart but I still got the crunchy stuff. Will eat up the rice like a rice bowl. Super delicious.
brushjl
solon, oh
12/12/2020
This whole recipe was delicious. We didn't have short grain rice, so we used basmati. Instead of forming into patties, we just put a little grapeseed oil in a 10" cast iron skillet and pressed the rice firmly into the pan. We cooked it on the first side for about 5 minutes on medium high at which point it was nice and golden and crispy. We broke it up and flipped it to get crispy on the other side. It worked out great! If you want some greens on the side, stir frying bok choy in a high heat pan of olive oil and finishing with some salt is simple and delicious.
Anonymous
Michigan
8/31/2020
This 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 Laux
Astoria, NY
6/11/2020