Spicy Korean Chicken with Crispy Rice
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Seasons and Suppers · by Jennifer Maloney★ 5.0 (5)

Spicy Korean Chicken with Crispy Rice

NUTRITION · PER SERVING120M COOK
CAL 31%·PRO 74%
CARBS 33G21% OF CAL
2G FIBER25G OTHER7G TOTAL SUGAR
FAT 37G54% OF CAL
13G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy chicken thighs topped with a spicy Korean gochujang sauce, served over a crispy rice pancake. Bold, flavorful, and impressive enough for company.

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Nutrition & ingredients

Ingredients

serves 4
  • 4 bone-in/skin-on chicken thighs
  • 1/2 small onion (finely chopped)
  • 4 cloves garlic (inely chopped)
  • 1/2-inch slice fresh ginger (peeled, finely grated)
  • 2 Tablespoons gochujang ((Korean hot pepper paste))
  • 2 Tablespoons soy sauce
  • 1 Tablespoon sugar
  • 1 1/2 teaspoon mirin
  • 1 1/2 teaspoon toasted or regular sesame oil
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups cooked short-grain rice (Sushi, CalRose etc.)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon mustard powder
  • Salt
  • 2 Tablespoons unsalted butter
  • 1 Tablespoons vegetable oil
  • 3/4 - 1 cup chicken broth
  • 3 green onions (white and pale-green parts only, cut into 1/2-inch pieces)
PREP
90M
SODIUM
1447MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.