A simple yet incredibly delicious Korean glazed chicken rice with spicy, savory gochujang sauce. Potato starch-coated chicken thighs get crispy skin while absorbing the rich glaze, paired with a quick stir-fried asparagus. Restaurant-quality results in just 20 minutes.
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Adapted from a video by Aaron and Claire
20 Minute Gochujang Glazed Chicken Rice: Your New Favorite Weeknight Dinner!
green onions, thinly slicedkeep white and green parts separated2
asparagusa big handful, trimmed and cut into bite-size pieces~1 bunchest.
mild red chilioptional, thinly sliced for color and flavor~1est.
gochujang (Korean chili paste)2 tbsp
Korean chili pepper flakes2 tbsp
soy sauce
1 tbsp
oyster sauce1 tbsp
chicken bouillon powder½ tbsp
sugar1 tsp
honey1 tbsp
mirin2 tbsp
black pepperto taste~¼ tspest.
water½ cup
cornstarch½ tbsp
potato starchfor coating chicken; cornstarch may be substituted~1 tbspest.
oilfor stir-frying asparagus1 tbsp
oilfor pan-searing chicken (or 1-2 tbsp)1 tbsp
saltfor seasoning chicken~½ tspest.
cooked ricefor serving~2 cupsest.
toasted sesame seedsfor garnish~2 tbspest.
soft-boiled eggoptional, for garnish~2est.
Steps
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1
Prep vegetables: mince 8 garlic cloves (keeping 5 for sauce and 3 for asparagus separate), grate about 2 tsp ginger, thinly slice 2 green onions (separating white and green parts), trim and cut asparagus into bite-size pieces, and optionally thinly slice a mild red chili for color.
2
Make the gochujang glaze: combine 2 tbsp gochujang, 2 tbsp Korean chili pepper flakes, 1 tbsp soy sauce, 1 tbsp oyster sauce, 0.5 tbsp chicken bouillon powder, 1 tsp sugar, 1 tbsp honey, 2 tbsp mirin, black pepper to taste, 0.5 cup water, and 0.5 tbsp cornstarch in a small bowl and stir well. Reduce chili flakes if you prefer less spice.
3
Prepare chicken: pat 600g boneless, skin-on chicken thighs dry with paper towels, season both sides with salt and pepper, then coat each piece with potato starch and shake off excess (cornstarch is a substitute). The starch will crisp the skin and help absorb the sauce.
4
Stir-fry asparagus: heat 1 tbsp oil in a wok or pan over medium-high heat, add minced garlic and sauté for about 30 seconds until fragrant, add asparagus and stir-fry for 2–3 minutes, increase heat to high, add 0.5 tbsp soy sauce, 1 tbsp oyster sauce, and red chili slices, and stir-fry for another 1–2 minutes. Set aside on a plate.
5
Pan-sear chicken: in another pan, heat 1–2 tbsp oil over medium-high heat until very hot, working in two batches, place chicken skin-side down and sear for about 4 minutes until nicely browned, flip and cook the other side for another 4 minutes until cooked through, repeat with remaining batches.
6
Bloom aromatics: remove the cooked chicken from the pan. In the remaining chicken fat, stir the strained garlic, ginger, and white parts of green onions for about 30 seconds to release their flavors.
7
Make the glaze: pour in the prepared gochujang sauce and bring to a boil, then once thickened, reduce heat to low, add all the chicken back to the pan, and flip pieces for about 1–2 minutes to coat evenly.
8
Plate: remove the chicken to a wire rack to cool slightly (the starchy sauce will be very hot). Place rice on a serving plate, top with glazed chicken, asparagus, toasted sesame seeds, and green onion greens. Optionally crown with a soft-boiled egg.
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