Korean Spicy Marinated Chicken with Turmeric Cauliflower Rice

Steps

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1. 1
   Place chicken thighs in a bowl and add gochujang, soy sauce, grated garlic, grated ginger and black pepper. Mix with a spoon or tongs until the chicken is completely coated in the marinade. You can refrigerate for a few hours if desired, or cook right away.
   ▶ ≈0:34
2. 2
   Transfer the marinated chicken to an air fryer and cook at 160–170°C (320°F) for 12–15 minutes until cooked through. Use a lower temperature and longer cooking time to prevent the soy and gochujang-based marinade from charring excessively.
   ▶ ≈1:40
3. 3
   Prepare the cauliflower rice: if fresh cauliflower is not pre-riced, grate it using a box grater or pulse in a blender until rice-sized, then measure out 100g.
   ▶ ≈2:15
4. 4
   In a small bowl, combine 1 teaspoon of turmeric and 0.5 teaspoon of cumin.
   ▶ ≈3:06
5. 5
   Heat 4g of oil in a pan over medium heat and toast the spice mixture for about 30 seconds to develop deeper flavor.
   ▶ ≈3:12
6. 6
   Add the 50g of rice and toast briefly for another 30 seconds to infuse the rice with the spice flavors.
   ▶ ≈3:24
7. 7
   Add the cauliflower rice and 150ml of vegetable stock or water, stir well. Reduce heat to low, cover with a lid, and simmer for 12–15 minutes.
   ▶ ≈3:32
8. 8
   Once the rice is cooked, taste it for seasoning. Hold off on adding extra salt for now, as the chicken marinade already contains salty soy sauce and gochujang.
   ▶ ≈3:51
9. 9
   Plate the turmeric cauliflower rice and top with the air-fried spicy chicken. Serve.
   ▶ ≈4:04