Spicy Gochujang Chicken with Crispy Rice
Shake up your dinner routine with this week's recommendation! We're bringing the vibrant flavors of Korea to your kitchen with a dish that's sweet, spicy, and utterly addictive. The crispy rice base is the perfect partner for the saucy chicken, creating a truly exciting and tasty meal.
Ingredienser
- Boneless, skinless chicken thighs, cut into bite-sized pieces600 g
- Cooked jasmine rice, preferably day-old4 cups
- Gochujang (Korean chili paste)4 tbsp
- Soy sauce2 tbsp
- Honey or maple syrup2 tbsp
- Toasted sesame oil1 tbsp
- Garlic, minced3 cloves
- Fresh ginger, grated1 tbsp
- Vegetable oil2 tbsp
- Kimchi, chopped1 cup
- Shredded cabbage or lettuce2 cups
- Scallions, sliced3 pcs
- Toasted sesame seeds, for garnish1 tbsp
Gör så här
In a medium bowl, whisk together the gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger to create the sauce. Add the chicken pieces and toss to coat.
Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
Wipe the skillet clean, add the remaining 1 tbsp of oil, and heat over medium-high heat. Press the cooked rice firmly into the skillet in an even layer. Cook without stirring for 5-7 minutes, until the bottom is golden brown and crispy.
While the rice is crisping, combine the chopped kimchi, shredded cabbage, and most of the sliced scallions in a bowl to make a quick slaw.
To serve, break the crispy rice into portions and place in bowls. Top with the warm gochujang chicken, a generous spoonful of the kimchi slaw, and garnish with the remaining scallions and toasted sesame seeds.