Gochujang-Braised Chicken and Crispy Rice Recipe
If you’re craving explosively flavorful comfort food, Gochujang-Braised Chicken and Crispy Rice is about to become your new obsession. Picture golden, succulent chicken thighs braised in a punchy, sweet-salty Korean chili sauce, cozied up next to a tangle of irresistibly crispy rice. This dish is warming, hearty, and layered with deep umami—a total showstopper that’s surprisingly weeknight-friendly. Whether you’re new to gochujang or already a fan, this combination delivers the perfect balance of heat, savoriness, and crunch in every single bite.
Ingredients You’ll Need
Every ingredient in this Gochujang-Braised Chicken and Crispy Rice recipe is picked for a delicious reason. They each bring out the best in the dish, whether it’s tender chicken, aromatic vegetables, or the addictive crisp at the bottom of the rice. Here’s what you’ll need and why:
- Chicken thighs (bone-in, skin-on): These stay incredibly juicy and develop a crispy, golden skin that soaks up all the sauce.
- Salt and pepper: The basics, but absolutely essential for seasoning every layer of the dish.
- Neutral oil (like canola or vegetable): Gives you that beautiful sear on the chicken without interfering with the bold flavors of the sauce.
- Yellow onion: Adds sweetness and body to the sauce as it softens and melds with the aromatics.
- Garlic: The backbone of any great braise—adds sharpness and depth.
- Fresh ginger: Offers a zesty, peppery punch that really brightens the sauce.
- Gochujang (Korean chili paste): The superstar ingredient! Spicy, sweet, and full of umami, it’s what makes this dish so crave-worthy.
- Soy sauce: Brings saltiness and another layer of savory flavor to the braise.
- Rice vinegar: Cuts through the richness with a gentle tang, helping all the flavors pop.
- Honey or brown sugar: Balances the heat and salt, giving a subtle sweetness that coats the chicken beautifully.
- Low-sodium chicken broth: Forms the base of the braising liquid, keeping the sauce rich but not overly salty.
- Jasmine or short-grain rice, cooked and chilled: The secret to that delightfully crispy texture—using day-old or chilled rice is a total game changer.
- Sesame oil: Infuses the crispy rice with nutty, toasty depth.
- Green onions: For freshness and a pretty pop of color at serving time.
- Toasted sesame seeds: Adds a final layer of crunch and subtle nuttiness on top.
How to Make Gochujang-Braised Chicken and Crispy Rice
Step 1: Sear the Chicken
Pat your chicken thighs dry and season them generously with salt and pepper. In a large, deep skillet or Dutch oven, heat the neutral oil over medium-high heat. Add the chicken, skin side down, and let it cook undisturbed for 5 to 6 minutes until the skin turns deeply golden and crispy. Flip each thigh and let them cook another 3 to 4 minutes on the other side. Once nicely browned, transfer the chicken to a plate and set aside for now.
Step 2: Build the Sauce Base
Reduce the heat to medium and add the sliced onion, minced garlic, and grated fresh ginger to the same pan. Sauté for 2 to 3 minutes, stirring occasionally, until everything is softened and fragrant. The onion will take on all those meaty, caramelized bits left behind, building loads of flavor for your gochujang-braised chicken and crispy rice.
Step 3: Make It Gochujang-Braised
It’s time for the flavor bomb! Stir in the gochujang, soy sauce, rice vinegar, and honey or brown sugar until you have a vibrant paste coating the onions. Pour in the chicken broth and scrape up any brown bits. Bring to a simmer, then return the chicken thighs (skin side up) along with any accumulated juices back to the pan. Cover and let it all gently braise over low heat for 25–30 minutes, until the chicken is cooked through and tender, and the sauce has thickened beautifully.
Step 4: Prepare the Crispy Rice
While the chicken braises, take out your chilled rice—cold, day-old rice works best for the crunch factor that makes this dish shine. Heat sesame oil in a non-stick skillet over medium heat, then press the rice into the pan in an even layer. Let it cook undisturbed for 8 to 10 minutes, keeping the heat moderate so the rice crisps without burning. Once the bottom is golden brown and crackly, break the rice into large, satisfying chunks. Set aside for the grand finale.
Step 5: Finish and Serve
This is where the magic happens. Nestle your crispy rice onto plates or a serving platter, then spoon the saucy, gochujang-braised chicken and its rich, glossy sauce right on top. Sprinkle with green onions and toasted sesame seeds for that extra restaurant-worthy finish. The result: layers of flavor and texture that will have everyone at the table scraping their bowls clean.
How to Serve Gochujang-Braised Chicken and Crispy Rice
Garnishes
Garnishing isn’t just about looks with Gochujang-Braised Chicken and Crispy Rice—it’s all about fresh flavors and crunch. Sliced green onions deliver a gentle bite and vivid color, while toasted sesame seeds add extra toasty notes. Feel free to add thinly sliced chilies if you crave more heat, or a handful of microgreens for a peppery finish.
Side Dishes
This dish is more than satisfying on its own, but it pairs beautifully with light, crisp sides. Try a quick cucumber salad with a splash of rice vinegar, steamed bok choy, or simple sautéed greens to keep things vibrant and balanced. A little kimchi on the side is also a knockout with these bold Korean-inspired flavors.
Creative Ways to Present
For dinner parties, serve the gochujang-braised chicken and crispy rice family-style on a big platter so everyone can dig in. For a fun spin, you can portion the chicken and crispy rice into individual bowls, layering sauce and toppings for a playful, build-your-own format. Or, for lunch, pack leftovers into meal-prep containers—just keep the crispy rice separate until you’re ready to eat for maximum crunch!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extra Gochujang-Braised Chicken and Crispy Rice, store the chicken and sauce in one airtight container, and the crispy rice in another. This method keeps the rice from getting soggy and ensures you hold onto all that wonderful texture for round two.
Freezing
You can freeze the braised chicken and sauce for up to 2 months—just cool it completely before transferring to freezer-safe containers. The rice doesn’t freeze as well since it tends to lose its trademark crispiness, so make a fresh batch when you’re ready to enjoy your leftovers.
Reheating
To reheat the chicken and sauce, gently simmer in a covered skillet until hot and bubbling. For the crispy rice, warm it in a non-stick skillet over medium heat (no extra oil needed) and let it crisp back up before serving. This simple trick revives the textural magic of the original dish!
FAQs
Can I use boneless chicken thighs?
Absolutely! Boneless thighs work well and cut a bit of time from the braising, though you’ll miss some of the rich flavor marrow brings. Just check for doneness around the 20-minute mark, as they cook faster than bone-in pieces.
Is there a substitute for gochujang?
Gochujang’s distinctive sweet heat is hard to replace, but you can get close by mixing two parts chili garlic sauce with one part miso paste for both heat and umami. It won’t be quite the same, but it’s a great option if you don’t have gochujang on hand.
How spicy is this dish?
The heat in Gochujang-Braised Chicken and Crispy Rice is present but not overwhelming, thanks to gochujang’s balance of sweet and savory flavors. Feel free to adjust the amount of gochujang to make it milder or to really turn up the spice if you’re feeling bold!
Can I make this with leftover rotisserie chicken?
While the magic here is braised, skin-on chicken, you can use shredded rotisserie chicken to speed things up. Make the sauce as directed, then add the cooked chicken at the end just to heat through, and serve over crispy rice for a shortcut version.
What kind of rice works best for the crispy base?
Jasmine or short-grain rice is ideal—the grains are slightly sticky, which helps them clump and get those irresistible golden edges. Be sure the rice is chilled before frying to prevent sticking and get maximum crisp.
Final Thoughts
I can’t recommend Gochujang-Braised Chicken and Crispy Rice enough—it’s a meal that delivers big on comfort and wow-factor, and it never fails to impress. If you’re ready for a flavor adventure with the perfect balance of crunch and saucy goodness, gather your ingredients and give this recipe a try. You’ll be adding it to your favorites folder after just one bite!
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Gochujang-Braised Chicken and Crispy Rice Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Gochujang-Braised Chicken and Crispy Rice recipe combines tender, spicy chicken thighs with crispy rice for a flavorful and satisfying meal. The gochujang sauce adds a Korean-inspired kick to the dish, while the crispy rice provides a delightful contrast in texture. Perfect for a cozy dinner at home!
Ingredients
For the Chicken:
- 6 bone-in, skin-on chicken thighs
- Salt and pepper to taste
- 2 tablespoons neutral oil (like canola or vegetable)
For the Sauce:
- 1 small yellow onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 3 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 cup low-sodium chicken broth
For the Crispy Rice:
- 1 1/2 cups jasmine or short-grain rice, cooked and chilled
- 2 tablespoons sesame oil
- 2 green onions, sliced
- Toasted sesame seeds, for garnish
Instructions
- Season and Sear Chicken: Season chicken thighs with salt and pepper. Sear the chicken in a skillet until golden and crispy. Set aside.
- Prepare the Sauce: Cook onion, garlic, and ginger. Add gochujang, soy sauce, rice vinegar, honey, and chicken broth. Simmer and return chicken to the pan.
- Crisp the Rice: Heat sesame oil in a skillet. Press chilled rice into the pan and cook until crispy. Break into chunks.
- Serve: Place crispy rice on a plate, top with braised chicken, spoon sauce over top, and garnish with green onions and sesame seeds.
Notes
- Chilling the rice helps it crisp up better—perfect for using leftovers.
- You can adjust the heat by using more or less gochujang.
- Bone-in chicken thighs keep the meat moist and flavorful, but boneless thighs can be used for a quicker version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Braising, Stovetop
- Cuisine: Korean-Inspired, Asian Fusion
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 490
- Sugar: 6g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 125mg
