Spicy Gochujang Glazed Chicken with Fragrant Jasmine Rice

1 min read

Ingredients

  • 1.5 lbs chicken thigh, boneless, skinless, cut into bite-sized pieces
  • 2 cups Royal milagrosa jasmine rice
  • 3 tbsp gochujang (Korean chili paste)
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tbsp vegetable oil

Instructions

  1. Rinse the Royal Milagrosa Jasmine Rice thoroughly under cold water until the water runs clear. Cook rice according to package directions, typically 1 cup of rice to 1.5 cups of water, simmered for 15-20 minutes.
  2. While the rice cooks, pat the chicken thigh pieces dry with paper towels. In a medium bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to create the glaze.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat.
  4. Add the chicken thigh pieces to the hot skillet and cook, stirring occasionally, until browned on all sides and cooked through, about 6-8 minutes.
  5. Pour the prepared gochujang glaze over the cooked chicken. Stir well to ensure every piece is coated evenly.
  6. Continue to cook for another 2-3 minutes, allowing the glaze to thicken and become sticky, coating the chicken.
  7. Fluff the cooked jasmine rice with a fork.
  8. Serve the spicy gochujang glazed chicken immediately over the fragrant jasmine rice.