Ingredients

The following ingredients have 4 Servings
  • 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 Tbsp gochujang ((Korean hot pepper paste))
  • 2 Tbsp soy sauce
  • 1 Tbsp sugar
  • 1 1/2 tsp mirin
  • 1 1/2 tsp toasted or regular sesame oil
  • 1/2 tsp freshly ground black pepper
  • 1 1/2 cups cooked short-grain rice (Sushi, CalRose etc.)
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp mustard powder
  • Salt
  • 2 Tbsp unsalted butter
  • 1 Tbsp vegetable oil
  • 3/4 - 1 cup chicken broth
  • 3 green onions (white and pale-green parts only, cut into 1/2-inch pieces)

Instruction

  • Start rice cooking, unless you already have cooled, cooked rice on hand. Once cooked, add to a medium bowl and gently stir in the cumin, garlic powder, and mustard powder. Spread rice out on a parchment-lined, rimmed baking sheet and chill until cold, about 1 hour.
  • Make the sauce: In a medium bowl, stir together the onion, garlic, ginger, gochujang, soy sauce, sugar, mirin, sesame oil, and pepper. Set aside.
  • When ready to start chicken, preheat oven to 375 F. and line a baking sheet with aluminum foil (for easy clean-up).
  • Season chicken with salt. Heat butter and vegetable oil in a medium heavy pot over medium heat. Add chicken and cook, turning occasionally, until golden brown, about 8-10 minutes. Remove chicken to prepared baking sheet and place in preheated oven for 15-20 minutes, or until cooked through.
  • Meanwhile, discard fat from skillet. Add the sauce mixture and bring to a simmer. Cook until sauce appears to thin out, about 3 minutes. Add the broth and bring to a boil. Reduce heat. Add 1/2 of the green onion to the sauce and simmer 3-5 minutes, or until green onion is tender. Taste sauce and season with salt and pepper, as needed. Reduce heat to low and keep warm until chicken is ready, thinning with a splash more broth if sauce gets too thick.
  • While sauce is simmering/chicken is in the oven, prepare the crispy rice by heating a large nonstick skillet over medium heat. Add cooled rice mixture and press in to a round pancake with a spatula. Cook rice cakes, turning halfway through, until crisp, puffed, and golden, about 5 minutes per side or 10 minutes total.
  • Transfer rice pancake to a large serving plate or dish. Top crispy rice pancake with cooked chicken pieces from oven, then spoon plenty of warm sauce over-top. Garnish with remaining chopped green onion.