Gochujang Chicken Rice

Name: Gochujang Chicken Rice
Ingredients: 2 cups Short grain rice; 1 cup Water for rice; 450 g Boneless skin-on chicken thighs; 2 tbsp Korean chili pepper flakes (Gochujang); ½ tbsp Garlic powder; 1 tbsp Kanjang (Korean chili paste); 1 ½ tbsp Soy sauce; 1 tbsp Oyster sauce; 1 tbsp Mirin; ½ tbsp Toasted sesame oil; to taste Black pepper; optional, ½ tbsp Sugar; 6 cloves Garlic (for sautéing); ½ onion Onion (for sautéing); as needed Green onions (whites for sautéing); as needed Green onions (greens for garnish); 2 tbsp Oil; 1 tbsp Chicken bouillon powder/Tashida/chicken stock

18 ingredients · from Aaron and Claire

Ingredients

2 cups Short grain rice
1 cup Water for rice
450 g Boneless skin-on chicken thighs
2 tbsp Korean chili pepper flakes (Gochujang)
½ tbsp Garlic powder
1 tbsp Kanjang (Korean chili paste)
1 ½ tbsp Soy sauce
1 tbsp Oyster sauce
1 tbsp Mirin
½ tbsp Toasted sesame oil
to taste Black pepper
optional, ½ tbsp Sugar
6 cloves Garlic (for sautéing)
½ onion Onion (for sautéing)
as needed Green onions (whites for sautéing)
as needed Green onions (greens for garnish)
2 tbsp Oil
1 tbsp Chicken bouillon powder/Tashida/chicken stock

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Method

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Watch the original: “Gochujang Chicken Rice” by Aaron and Claire. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.