Name: Korean gochujang chicken thighs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 1/4 cup jasmine rice, rinsed; 1/2 cup water; 2 tsp gochujang; 1 1/2 tsp low-sodium soy sauce; 1/2 tsp honey; 2 cloves garlic, minced; 1 1/2 tsp ginger, grated; 1 tsp canola oil; 1 tsp sesame oil; 3 oz cucumber, thinly sliced; 1 tbsp rice vinegar; 3/4 tsp sugar; 1/4 tsp salt; 1 green onion, sliced; 2 tbsp water

Instructions

Prep 20 min · Cook 15 min

Combine the rinsed rice and 1/3 cup of water in a small pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 12 minutes. Remove from the heat and let rest covered for 5 minutes.
In a small bowl, whisk together the rice vinegar, sugar, and a pinch of the salt. Toss in the sliced cucumbers and set aside to marinate.
In another small bowl, whisk together the gochujang, soy sauce, honey, garlic, ginger, and 2 tbsp of water until smooth.
Season the chicken with the remaining salt. Heat the canola oil in a 12-inch skillet over medium-high heat. Add the chicken thighs and cook for 6 minutes, flip, and cook for 4 minutes more until browned and nearly cooked through. Done when opaque in the center, 175°F.
Reduce the heat to medium. Pour the gochujang glaze into the skillet. Simmer the chicken in the sauce for 2 to 3 minutes, turning frequently, until the sauce is glossy and the chicken is fully cooked. Remove from the heat and stir in the sesame oil. Done when sauce clings to meat, 175°F.
Fluff the rice with a fork and spoon it onto a plate. Top with the glazed chicken and any remaining sauce from the pan. Drain the cucumbers and place them alongside. Scatter the green onions over the top.

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Ingredients

Instructions

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