Gochujang Braised Chicken And Crispy Rice Recipes
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.
Categories Bon Appétit Chicken Dinner Sesame Oil Ginger Braise Rice Peanut Free Tree Nut Free
Yield Serves 4
Number Of Ingredients 19
Steps:
- 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 3/4"-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.
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- Pat the chicken dry with paper towels then season all over with salt. Heat a large 7-quart Dutch oven over medium heat, add the vegetable oil and heat through. Working in batches, sear the chicken on all sides, about 8 minutes total.
- In a small bowl whisk together the chicken stock, Gochujang, soy sauce, rice vinegar and honey then add to the pot with the chicken. Add the whites of the green onions and the garlic and bring the mixture to a boil over medium heat. Cover the pot and lower heat to medium low, simmering until the chicken is fork tender, about 1 hour.
- Use tongs to remove the chicken to a large plate and set aside. Continue to simmer the sauce until it’s thick enough to coat the back of a spoon, about 10 minutes then add the chicken back in, using tongs to coat the chicken in the sauce.
- Return the chicken to the pot and garnish with the sesame seeds, remaining green onion and cilantro. Serve the chicken over rice.
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