Gochujang Chicken Rice
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2-3 perilla leaves (or cilantro)
- 17 oz (500g) boneless, skin-on chicken thighs (or breasts)
- Kosher salt and pepper, to taste
- Potato starch (or cornstarch), to coat
- 1 tbsp neutral-tasting oil
- 2-3 cups hot rice, about 1 cup (210g) for each serving
- 2 tbsp Korean chili paste (gochujang)
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tbsp mirin
- 2 tbsp light corn syrup
- 1 tbsp garlic powder
Instructions
- 1
Trim off the ends of the perilla leaves. Roll and slice them up.
- 2
Make the sauce: In a small container, mix together the Korean chili paste, Korean chili pepper flakes, soy sauce, oyster sauce, mirin, corn syrup, and garlic powder.
- 3
Prepare the chicken: Trim off any excess fat or skin, but leave the skin on. Make an even thickness. Season both sides with salt and pepper. Coat them with some potato starch.
- 4
In a pan, heat the oil (1 tbsp) over medium-low heat. Once it gets nice and hot, place the chicken, skin side down. Once they turn light golden brown, flip and cook the other side.
- 5
Once you’ve got good color on both sides and the chicken is cooked through, reduce the heat to low. Generously brush with the sauce.
- 6
Once the chicken is nice and charred, remove from the pan and let rest for a minute. Slice into bite-sized pieces.
- 7
To serve, divide the rice into bowls. Top with chicken and perilla leaves. Enjoy~!