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.
Servings
Ingredients
Nutrition
Per serving
Steps
Brown the chicken
Season the chicken with salt. Heat 1 tablespoon of oil in a 30 cm (12-inch) deep skillet over medium-high heat and cook the chicken for about 4 minutes per side.
- 800g chicken thighs
- 1 tbsp neutral oil
- to taste salt
✅ Done when: deep golden brown on both sides (it will finish cooking in step 2)
Cook in the sauce
Mix the , soy sauce, honey, vinegar, garlic, ginger and water, then pour over the chicken. Cover, lower the heat to low, and simmer for about 20 minutes, turning the chicken once halfway through.
- all the browned chicken from step 1
- 3 tbsp
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 150 ml water
✅ Done when: chicken is cooked through (74°C/165°F) and the sauce has loosened and darkened
Thicken the sauce
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Crisp the rice
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Serve
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Brown the chicken
Season the chicken with salt. Heat 1 tablespoon of oil in a 30 cm (12-inch) deep skillet over medium-high heat and cook the chicken for about 4 minutes per side.
- 800g chicken thighs
- 1 tbsp neutral oil
- to taste salt
✅ Done when: deep golden brown on both sides (it will finish cooking in step 2)
Cook in the sauce
Mix the , soy sauce, honey, vinegar, garlic, ginger and water, then pour over the chicken. Cover, lower the heat to low, and simmer for about 20 minutes, turning the chicken once halfway through.
- all the browned chicken from step 1
- 3 tbsp
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 150 ml water
✅ Done when: chicken is cooked through (74°C/165°F) and the sauce has loosened and darkened
Thicken the sauce
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
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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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